Ingredients
Scale
- 8 oz. penne or favorite pasta (see pasta options)
- 2 boneless, skinless chicken breasts, diced (see chicken ideas)
- 6 strips of bacon, cooked and crumbled (comfort food bacon)
- 1 cup ranch dressing (quick ranch dressing)
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Begin by boiling a large pot of salted water and cooking your pasta until al dente. Drain and set aside.
- While the pasta cooks, dice the chicken breasts and cook the bacon until crispy. Crumble the bacon and set aside. Mince the garlic.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the diced chicken, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- Lower the heat in the same skillet and add the minced garlic. Sauté for about 1 minute until fragrant. Pour in the heavy cream and stir well, simmering for 2-3 minutes. Stir in ranch dressing, shredded cheddar, and Parmesan until melted and smooth. Season with salt and pepper.
- Add the cooked pasta, chicken, and bacon to the sauce. Toss gently to coat all ingredients evenly. Cook for an additional 2-3 minutes until heated through and well combined.
Notes
- Feel free to substitute cooked rotisserie chicken for quicker prep.
- For dairy-free options, use plant-based cream and ranch dressing.
- This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk or cream for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Contemporary Comfort Food
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 560 kcal Kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 120 mg