Ingredients
Scale
- 12 ounces pasta (penne or rotini)
- 2 tablespoons olive oil
- 1 pound chicken breast, cut into bite-sized pieces
- 6 slices bacon, cooked and crumbled
- 1 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt, pepper, and Italian seasoning. Cook until browned and cooked through, about 5-7 minutes.
- Remove chicken from skillet and set aside. In the same skillet, add garlic and cook for 30 seconds until fragrant.
- Return chicken to the skillet, add cooked bacon, ranch dressing, shredded cheddar, and Parmesan cheese. Stir until creamy and heated through.
- Mix the cooked pasta into the skillet, tossing to coat evenly with the sauce.
- Serve immediately, garnished with additional Parmesan or chopped parsley if desired.
Notes
- This dish can be prepared ahead and refrigerated for up to 2 days. Reheat gently on the stovetop to maintain creaminess.
- For a healthier version, use turkey bacon and light ranch dressing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Optional: Gluten-Free (use gluten-free pasta)
Nutrition
- Serving Size: 1 bowl (about 1 1/3 cups)
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 830mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg