Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, fettuccine, or rigatoni)
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 8 slices of bacon, cooked and crumbled
- 1 cup of ranch dressing
- 1 cup of shredded cheddar cheese
- 1/2 cup of grated Parmesan cheese
- 2 tablespoons of olive oil
- 3 cloves garlic, minced
- 1 cup of heavy cream or whole milk
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Cook your selected pasta according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water for adjusting sauce consistency if needed.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and cook until evenly browned and cooked through, about 6-8 minutes. Remove from skillet and set aside.
- In the same skillet, cook bacon slices until crispy. Remove, drain on paper towels, and crumble.
- In the same skillet, sauté minced garlic in 1 tablespoon of olive oil until fragrant, about 1 minute. Stir in ranch dressing, heavy cream, and shredded cheddar cheese. Cook and stir until cheese melts and sauce is smooth. Add grated Parmesan cheese for extra flavor.
- Add cooked pasta, chicken, and bacon to the sauce. Toss until well coated. Thin out with reserved pasta water if needed. Garnish with chopped parsley or chives.
Notes
- For a creamier sauce, add more ranch dressing or cheese as desired.
- Reserve some pasta water to adjust sauce consistency.
- You can substitute turkey bacon or Greek yogurt for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 620 kcal Kcal
- Sugar: 4 g
- Sodium: 810 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg