Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne or fusilli work well)
- 2 tablespoons olive oil
- 1 lb (450 g) chicken breast, diced
- 8 slices bacon, cooked and crumbled
- 1 cup ranch dressing (homemade or store-bought)
- 1 cup grated Parmesan cheese
- 1 cup milk or heavy cream
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook until browned and cooked through, about 7–8 minutes. Remove from skillet and set aside.
- In the same skillet, fry bacon slices until crispy. Drain excess grease and crumble once cooled.
- Add minced garlic to the skillet and cook for 30 seconds until fragrant. Pour in ranch dressing, milk or heavy cream, and Parmesan cheese. Stir and cook until the sauce thickens, about 3–5 minutes.
- Add cooked chicken and pasta to the sauce, stirring to coat. Gently fold in crumbled bacon. Garnish with chopped parsley if desired. Serve hot.
Notes
- For extra flavor, add chopped green onions or a squeeze of lemon juice.
- Adjust the seasoning with more salt or pepper to taste.
- If the sauce thickens too much, stir in a splash of milk or cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 550 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg