Ingredients:
- 12 oz pasta (penne or rotini works well)
- 1 lb boneless, skinless chicken breasts, cubed
- 6 slices bacon, chopped
- 1 tablespoon olive oil
- 1 packet (1 oz) ranch seasoning mix
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 1/4 cup green onions, chopped (for garnish)
- Salt and pepper to taste
Directions:
- Cook the pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
- Cook the bacon: In a large skillet over medium heat, add the chopped bacon and cook until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain.
- Cook the chicken: In the same skillet, add olive oil and the cubed chicken. Season with salt, pepper, and ranch seasoning. Cook until the chicken is browned and cooked through, about 6-8 minutes.
- Make the sauce: Reduce the heat to low. Stir in the heavy cream, cheddar cheese, and Parmesan cheese. Cook until the cheese is melted and the sauce is creamy.
- Combine: Add the cooked pasta and cherry tomatoes to the skillet with the creamy sauce. Stir until everything is well coated. Fold in the crispy bacon.
- Serve: Garnish with chopped green onions and additional cheese if desired. Serve warm.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 650 kcal per serving | Servings: 4 servings
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