Ingredients
Scale
- 12 oz penne or fettuccine pasta
- 2 cups cooked chicken, shredded or diced
- 6 slices bacon, cooked and crumbled
- 1 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream or half-and-half
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook pasta in salted boiling water until al dente as per package instructions. Drain and set aside.
- In a skillet over medium heat, cook bacon until crispy. Drain on paper towels, then crumble.
- If using raw chicken, cook in a skillet with olive oil, garlic, salt, and pepper until cooked through, then shred or dice.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Pour in heavy cream and stir in ranch dressing. Lower heat, then add shredded cheddar and Parmesan, stirring until cheese melts and sauce thickens.
- Add cooked chicken, bacon, and drained pasta into the sauce. Toss to coat evenly.
- Season with salt and pepper as needed. Garnish with chopped parsley before serving.
Notes
- For a healthier twist, substitute sour cream or Greek yogurt for ranch dressing.
- You can add vegetables like spinach or cherry tomatoes for extra flavor and nutrition.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with added milk or cream to preserve creaminess.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 680 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 22g
- Trans Fat: 1g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg