Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, fusilli, or spaghetti)
- 2 boneless, skinless chicken breasts, diced
- 6 slices of bacon, cooked and crumbled
- 1 cup of ranch dressing
- 1 cup of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- 1 cup of heavy cream
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and set aside.
- In a large skillet, heat 2 tbsp olive oil over medium-high heat. Season diced chicken with salt and pepper, cook until golden and cooked through, about 6-8 minutes. Remove and set aside.
- In the same skillet, cook bacon slices until crispy. Remove and crumble once cooled. Keep the bacon drippings for added flavor.
- Add minced garlic to the skillet and cook for 1 minute. Pour in heavy cream, ranch dressing, and Parmesan cheese. Stir well, simmer for 3-5 minutes until slightly thickened.
- Add cooked pasta, chicken, and bacon into the sauce. Mix thoroughly. Stir in shredded mozzarella cheese and cook for another 2 minutes until melted and creamy.
Notes
- Use your preferred pasta type such as penne, fusilli, or spaghetti for variety.
- For a healthier twist, use turkey bacon instead of regular bacon.
- Adjust ranch dressing quantity for desired creaminess.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet with a splash of milk or water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 140mg