Ingredients
Scale
- 12 oz of pasta (penne, fettuccine, or your choice)
- 2 chicken breasts, diced
- 6 slices of bacon, cooked and crumbled
- 1 cup of ranch dressing
- 1 cup of heavy cream
- 1 cup of shredded cheddar cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, sauté minced garlic until fragrant. Pour in the heavy cream and ranch dressing, stirring to combine. Bring to a gentle simmer and add shredded cheddar cheese for a creamy texture. Stir until smooth and heated through.
- Add cooked chicken and crumbled bacon to the sauce. Mix well. Toss in the cooked pasta and ensure everything is coated evenly with the sauce. Garnish with fresh parsley or chives before serving.
Notes
- Customizable with vegetables like spinach, mushrooms, or cherry tomatoes
- For a spicy version, add red pepper flakes or hot sauce
- Use zucchini noodles for a low-carb, keto-friendly alternative
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg