Ingredients
Scale
- 12 oz (340g) of your favorite pasta (penne, rotini, or fusilli work well)
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 6 slices of bacon, cooked until crisp and crumbled
- 1 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Season the chicken with salt and pepper. Cook until golden and cooked through, about 5-7 minutes. Remove from skillet.
- Cook bacon slices until crispy in a separate skillet. Drain on paper towels and crumble once cooled.
- Add minced garlic to the same skillet and sauté until fragrant, about 30 seconds. Stir in ranch dressing, heavy cream, cheddar, and Parmesan until smooth and creamy.
- Add cooked chicken and pasta to the sauce, tossing to coat evenly. Stir in crumbled bacon for crunch.
Notes
- Use fresh parsley for garnish to add brightness.
- For a healthier twist, substitute ranch dressing with Greek yogurt mixed with herbs.
- If desired, replace chicken with cooked turkey or sausage for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 620 kcal Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 130mg