Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, rotini, or fusilli)
- 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 6 slices of bacon, chopped
- 1 cup (240 ml) ranch dressing
- 1 cup (120 g) shredded cheddar cheese
- 1/2 cup (120 ml) heavy cream
- 3 cloves garlic, minced
- 1 tbsp olive oil
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta in salted boiling water until al dente, then drain and set aside.
- In a large skillet over medium heat, cook chopped bacon until crispy, then transfer to paper towels. Leave the bacon fat in the skillet.
- Season chicken with salt and pepper. Sauté in the same skillet with olive oil until golden brown and cooked through, about 5-7 minutes. Remove from skillet and keep warm.
- Add minced garlic to the skillet, cook until fragrant for about 1 minute. Stir in heavy cream and ranch dressing and bring to a gentle simmer.
- Stir in shredded cheddar cheese until melted and smooth. Season with salt and pepper.
- Return cooked chicken and bacon to the skillet, stirring to coat with the sauce. Add cooked pasta and toss well to combine. Heat through for a few minutes before serving.
Notes
- Sprinkle with freshly chopped parsley or chives before serving for added flavor.
- Use a thick ranch dressing for a richer sauce, or make your own for a fresher taste.
- If the sauce is too thick, loosen with a splash of pasta water or milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Including dairy, gluten optional if gluten-free pasta used
Nutrition
- Serving Size: 1 plate (about 1 1/4 cups)
- Calories: 650 kcal Kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg