Ingredients
Scale
- 12 oz (340 g) of your choice of pasta (penne, fettuccine, or fusilli)
- 1 lb (450 g) boneless, skinless chicken breasts, diced
- 6 slices of bacon, chopped
- 1 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 cup milk or heavy cream
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, cook chopped bacon over medium heat until crispy. Remove and drain excess grease.
- Add olive oil to the skillet if needed, then cook diced chicken seasoned with salt and pepper until golden brown and cooked through.
- Sauté minced garlic in the same skillet until fragrant.
- Pour in ranch dressing and milk (or heavy cream), stirring continuously.
- Add shredded cheddar and grated Parmesan cheese, cooking until the sauce thickens slightly.
- Return cooked bacon and pasta to the skillet, tossing to coat evenly with the sauce.
- Simmer for a few minutes until heated through. Garnish with fresh parsley before serving.
Notes
- Use gluten-free pasta for a gluten-free version.
- Swap chicken breasts for thighs for more flavor and moisture.
- Reheat leftovers gently on stovetop or microwave, adding a splash of milk or cream.
- Enhance flavor with additional herbs or toppings as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sauteing, Simmering
- Cuisine: American
- Diet: Western
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 620 kcal Kcal
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 37 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg