Ingredients
Scale
- 8 oz (225 g) of your favorite pasta (penne, rotini, or fusilli)
- 2 boneless, skinless chicken breasts, diced
- 6 strips of bacon, cooked and crumbled
- 1 cup (240 ml) of ranch dressing
- 1 cup (240 ml) heavy cream
- 1 cup (100 g) shredded cheddar cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- Optional: chopped fresh parsley and green onions for garnish
Instructions
- Cook and crumble the bacon until crispy, then set aside. Dice the chicken breasts into bite-sized pieces. Mince the garlic and measure out the remaining ingredients.
- Boil a large pot of salted water and cook the pasta until al dente. Reserve about 1/2 cup of pasta water before draining. Set aside.
- In a large skillet, heat olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook until golden and cooked through, about 5-7 minutes. Remove and set aside.
- Sauté the minced garlic in the same skillet until fragrant, about 1 minute. Pour in heavy cream and ranch dressing, stirring well. Simmer and add shredded cheddar and Parmesan cheeses, stirring until melted and smooth.
- Add cooked pasta, chicken, and crumbled bacon to the sauce. Stir to coat everything evenly. If the sauce is too thick, add reserved pasta water to loosen. Adjust seasoning with salt and pepper as needed.
Notes
- Use freshly cooked bacon for the best crunch and flavor.
- Reserve pasta water to adjust the sauce consistency.
- Sprinkle with chopped parsley or green onions for added flavor and color.
- Substitute with turkey bacon or skip bacon for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Continental
Nutrition
- Serving Size: 1 bowl
- Calories: 620 kcal Kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 125 mg