Ingredients
Scale
- 1 pound (450g) of pasta (penne, rotini, or your favorite)
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 6 slices of bacon, cooked and crumbled
- 1 cup (240ml) of ranch dressing
- 1 cup (100g) of shredded cheddar cheese
- 1/2 cup (120ml) of heavy cream or milk
- 2 tablespoons of olive oil
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the pasta according to package instructions in salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the chicken pieces with salt and pepper, then cook until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, cook bacon slices until crispy. Remove, drain on paper towels, then crumble into small pieces.
- In the same skillet, add the remaining tablespoon of olive oil and minced garlic, sautéing for about 30 seconds until fragrant. Pour in the ranch dressing, heavy cream, and shredded cheddar cheese. Stir continuously until the cheese melts and the sauce is smooth. Season with salt and black pepper to taste.
- Add cooked chicken, bacon, and pasta to the sauce. Toss gently to coat all ingredients evenly. Warm through for a couple of minutes, allowing the flavors to blend.
Notes
- Use freshly grated cheese instead of pre-shredded for a richer flavor.
- Adjust the ranch sauce’s thickness by adding more milk or cream if needed.
- Feel free to add vegetables like spinach, cherry tomatoes, or mushrooms for additional nutrition and color.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 650 kcal Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg