Ingredients
Scale
- 12 oz pasta (penne, fusilli, or spaghetti)
- 2 large chicken breasts, diced
- 8 slices of bacon, chopped
- 1 cup ranch dressing
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions, then drain and set aside.
- In a large skillet over medium heat, cook chopped bacon until crispy. Remove and set aside on paper towels.
- In the same skillet, cook diced chicken with salt and pepper until golden and cooked through, about 8 minutes. Remove and set aside.
- Sauté minced garlic in the same skillet for 1 minute until fragrant. Add heavy cream and ranch dressing, stirring to combine and bringing to a simmer.
- Stir in shredded cheddar and Parmesan cheeses until melted and smooth. Return cooked chicken and bacon to the skillet, mixing well.
- Add the cooked pasta, tossing to coat with the sauce. Let it heat through for 2-3 minutes.
Notes
- Use gluten-free pasta if necessary.
- For extra flavor, sprinkle additional cheese or fresh herbs before serving.
- Store leftovers in airtight containers for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Western
Nutrition
- Serving Size: 1 bowl (about 1 1/4 cups)
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg