Ingredients
Scale
- 12 oz (340 g) penne or your favorite pasta
- 2 chicken breasts, diced
- 8 slices of bacon, cooked and crumbled
- 1 cup ranch dressing
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/2 cup heavy cream or half-and-half
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook the pasta in salted boiling water until al dente, then 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 golden and cooked through. Remove and set aside.
- In the same skillet, cook the bacon until crispy. Drain on paper towels and crumble once cooled.
- Add minced garlic to the skillet and sauté for 30 seconds. Add heavy cream and ranch dressing, stirring constantly. Simmer gently, then stir in Parmesan and mozzarella until melted and smooth.
- Combine cooked chicken, bacon, and pasta into the sauce. Toss well to coat evenly. Adjust seasonings if needed.
Notes
- Use fresh garlic, high-quality ranch, and real cheese for the best flavor.
- Feel free to substitute chicken with turkey or cooked shrimp for variety.
- For a healthier version, incorporate whole wheat pasta or steamed vegetables like broccoli or spinach.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate (about 1 1/4 cups)
- Calories: 620 kcal Kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 34 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 125 mg