Ingredients
Scale
- 12 oz of your favorite pasta (penne, fettuccine, or rotini)
- 2 cups cooked chicken, shredded or diced
- 6 slices of bacon, cooked and crumbled
- 1 cup ranch dressing
- 1 cup heavy cream or half-and-half
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- Cook bacon until crispy, then crumble and reserve drippings.
- In a large skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant, about 30 seconds.
- Stir in ranch dressing and heavy cream, bringing to a gentle simmer.
- Add grated Parmesan cheese, salt, and pepper; cook for 3-4 minutes until slightly thickened.
- Add cooked chicken, bacon crumbles, and cooked pasta to the sauce. Toss gently to coat evenly.
- Heat through for 2 minutes. Serve garnished with chopped parsley.
Notes
- Adjust ranch dressing for desired creaminess and flavor intensity.
- Incorporate sautéed vegetables like spinach or mushrooms for extra nutrition.
- Use freshly grated Parmesan for a richer flavor.
- Cook pasta al dente to maintain texture in the creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Dairy
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 550 kcal Kcal
- Sugar: 4 grams
- Sodium: 850 mg
- Fat: 30 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 3 grams
- Protein: 32 grams
- Cholesterol: 120 mg