Ingredients
Scale
- 12 oz of your favorite pasta (penne or cooked macaroni work well)
- 2 cups cooked chicken breast, shredded or diced
- 6 slices of bacon, cooked until crispy
- 1 cup of ranch dressing
- 1 cup of shredded cheddar cheese
- ½ cup of grated Parmesan cheese
- 1 cup of heavy cream
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and set aside.
- Cook bacon until crispy, then crumble into small pieces.
- Sauté garlic in olive oil until fragrant, then add cooked chicken and cook until heated through.
- In a large skillet, combine heavy cream, ranch dressing, and Parmesan cheese. Stir continuously over medium heat until smooth and warmed.
- Add shredded cheddar cheese and stir until melted, then season with salt and pepper.
- Mix cooked pasta, chicken, and bacon into the sauce, tossing to coat evenly. Let simmer for a few minutes.
- Garnish with chopped parsley before serving for freshness and color.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of milk or cream if needed to restore creaminess.
- For added flavor, include sautéed vegetables or spinach.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Contemporary
Nutrition
- Serving Size: 1 bowl (~1.5 cups)
- Calories: 550 kcal Kcal
- Sugar: 4 g
- Sodium: 920 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 115 mg