Ingredients
Scale
- 12 oz (340 g) pasta (penne or fettuccine)
- 2 cups cooked chicken, shredded or chopped
- 6 strips bacon, cooked and crumbled
- 1 cup ranch dressing
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, cook bacon until crispy. Remove and drain on paper towels, then crumble.
- Add cooked chicken to the skillet with bacon drippings and warm through.
- Reduce heat and stir in ranch dressing, mozzarella, Parmesan, salt, and pepper. Cook until cheese melts and sauce thickens slightly.
- Add cooked pasta to the skillet, tossing to coat evenly with the sauce.
- Garnish with chopped parsley and additional bacon bits. Serve immediately.
Notes
- Use full-fat ranch dressing for creamier texture.
- Feel free to add sautéed vegetables like spinach or mushrooms for extra flavor.
- This dish can be baked with extra cheese for a casserole version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 620 kcal Kcal
- Sugar: 4 g
- Sodium: 940 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 125 mg