Ingredients:
- 2 boneless, skinless chicken breasts, diced
- 6 slices of bacon, chopped
- 12 oz pasta (penne or rotini)
- 1 cup ranch dressing
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside on a plate lined with paper towels.
- In the same skillet, add olive oil and diced chicken. Season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Add garlic and sauté for 1 minute.
- Lower the heat and stir in ranch dressing and heavy cream. Let it simmer for 2-3 minutes until the sauce begins to thicken.
- Add the cooked pasta, bacon, and shredded cheddar cheese to the skillet. Stir until everything is well combined and the cheese is melted.
- Garnish with fresh parsley and serve immediately.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Kcal: 600 kcal per serving | Servings: 4 servings
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