Ingredients
Scale
- 12 oz of your favorite pasta (penne, rigatoni, or fusilli)
- 2 cups cooked chicken, shredded or diced
- 6 slices bacon, cooked and chopped
- 1 cup ranch dressing
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 cup heavy cream or whole milk for extra creaminess
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Optional: chopped parsley or green onions for garnish
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and set aside.
- Fry the bacon until crispy, transfer to paper towels, and chop into bite-sized pieces.
- If needed, season the chicken with salt, pepper, and garlic, then cook in a skillet with olive oil until browned and fully cooked.
- In the same skillet, sauté minced garlic until fragrant. Add heavy cream and ranch dressing, stirring well and bringing to a gentle simmer.
- Stir in cooked chicken, bacon, cheddar cheese, and Parmesan cheese. Cook until cheese melts and sauce thickens slightly. Season with salt and pepper.
- Add the cooked pasta to the sauce, tossing gently to coat evenly. Adjust with a splash of milk if needed for a silky texture.
Notes
- Use cooked rotisserie chicken for a shortcut and enhanced flavor.
- For low-carb options, substitute pasta with zucchini noodles or spaghetti squash.
- This dish can be prepared in about 30 minutes, making it ideal for quick dinners.
- Dairy-free version: replace ranch dressing and cheese with dairy-free alternatives and use coconut or almond milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian Possible (with dairy-free substitutions)
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 620 kcal Kcal
- Sugar: 4 g
- Sodium: 900 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