Ingredients
Scale
- 2 cups pasta (like penne, fusilli, or rotini)
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 6 slices of bacon, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped for garnish
Instructions
- Cook the Pasta:
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Cook the Chicken:
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet.
- Cook until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Cook the Bacon:
- In the same skillet, add the chopped bacon. Cook until crispy, then remove with a slotted spoon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the skillet.
- Sauté Onion and Garlic:
- Add the chopped onion to the skillet and sauté until translucent. Add the minced garlic and cook for another minute until fragrant.
- Make the Sauce:
- Pour the heavy cream and ranch dressing into the skillet, stirring to combine. Bring the mixture to a simmer.
- Add the shredded cheddar cheese and Parmesan cheese, stirring until the cheeses are melted and the sauce is smooth.
- Combine Pasta and Chicken:
- Return the cooked chicken and cooked pasta to the skillet, tossing to coat in the creamy sauce. Cook for another 2-3 minutes until everything is heated through.
- Finish and Serve:
- Stir in the cooked bacon, reserving some for garnish if desired.
- Garnish with fresh parsley and additional bacon bits before serving.
