Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, fusilli, or rigatoni)
- 2 cups cooked and shredded chicken (rotisserie or boiled)
- 6 slices of bacon, cooked and crumbled
- 1 cup ranch dressing
- 1 cup heavy cream or half-and-half
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Optional: chopped parsley or chives for garnish
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- While the pasta cooks, fry the bacon slices in a skillet over medium heat until crispy. Remove and drain on paper towels, then crumble into small pieces.
- In the same skillet, wipe out excess bacon fat if needed, and add olive oil. Sauté the minced garlic for about 1 minute until fragrant. Pour in the heavy cream and ranch dressing, stirring well. Bring to a gentle simmer.
- Stir in the shredded chicken, cooked bacon crumbles, and Parmesan cheese. Season with Italian seasoning, salt, and pepper. Let the sauce simmer for 3-5 minutes until heated through and slightly thickened.
- Combine the cooked pasta with the sauce, tossing to coat evenly. Garnish with chopped parsley or chives if desired. Serve immediately.
Notes
- Use freshly grated Parmesan cheese for maximum flavor.
- Cook bacon until crisp for the perfect crunch.
- Adjust the ranch dressing amount to modify creaminess.
- For a healthier twist, substitute regular pasta with whole wheat or zucchini noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 650 kcal Kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg