Ingredients
Scale
- 12 oz (340 g) pasta (penne or fusilli work great)
- 2 cups cooked chicken, shredded or diced
- 6 slices bacon, cooked and crumbled
- 1 cup ranch dressing
- 1 cup heavy cream or milk for a lighter version
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, cook the bacon slices until crispy. Remove and drain on paper towels, then crumble into small pieces. Reserve some bacon fat for added flavor.
- In the same skillet, add a splash of olive oil if needed. Sauté the minced garlic until fragrant, then add cooked chicken and sauté for an additional 2-3 minutes.
- Pour in the ranch dressing and heavy cream (or milk). Stir well, then bring to a simmer. Add shredded mozzarella and Parmesan cheeses, stirring until melted and smooth. Season with salt and pepper to taste.
- Add the cooked pasta to the skillet with the sauce. Toss to coat evenly. Sprinkle crumbled bacon on top and mix gently.
- Dish out the creamy chicken bacon ranch pasta onto plates. Garnish with chopped fresh parsley for a burst of color and freshness.
Notes
- Adjust the amount of ranch dressing for desired creaminess.
- For a healthier option, use turkey bacon or chicken sausage.
- Store leftovers in an airtight container for up to 3 days.
- Reheat with a splash of milk to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Includes Dairy
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 650 kcal Kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg