Ingredients
Scale
- 1 lb (450g) pasta (your choice of penne, fettuccine, or shells)
- 2 cups cooked chicken, shredded or diced
- 6 slices bacon, crispy and crumbled
- 1 cup ranch dressing (preferably homemade or high-quality store-bought)
- 1 cup heavy cream or half-and-half
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Start by boiling water in a large pot, adding a generous pinch of salt. Cook the pasta until al dente according to package instructions.
- While the pasta cooks, prepare the other ingredients. In a large skillet, cook the bacon over medium heat until crispy. Remove and crumble the bacon.
- In the same skillet, add olive oil and sauté minced garlic for about 30 seconds until fragrant. Add cooked chicken and cook for 2-3 minutes.
- Reduce heat to low, pour in heavy cream, then stir in ranch dressing and Parmesan cheese until smooth and creamy. Season with salt and pepper.
- Drain pasta, reserving about ½ cup of pasta water. Add the pasta to the skillet with the sauce, tossing to coat. Add reserved pasta water if needed for consistency.
- Top with crispy bacon pieces and garnish with fresh parsley if desired. Serve immediately.
Notes
- Reserve some pasta water to adjust the sauce consistency if necessary.
- Use freshly grated Parmesan for the best flavor.
- You can substitute chicken breast with thighs for more flavor.
- For dairy-free options, use coconut milk and dairy-free ranch.
- Serve with garlic bread or a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg