Description
A comforting weeknight dish featuring tender chicken, crispy bacon, and a creamy ranch sauce over pasta.
Ingredients
Scale
- 2 cups cheddar cheese, shredded
- 6 strips bacon
- Salt and pepper, to taste
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 small boneless skinless chicken breasts
- 2 cups uncooked pasta (Rotini recommended)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon garlic, minced
- 2 cups half and half
- 2 tablespoons dry ranch dressing seasoning mix
Instructions
- In a large skillet over low heat, cook the bacon until crisp. Set aside, reserve the drippings, and roughly chop the bacon once cooled.
- Slice the chicken breasts into thinner pieces, seasoning them with salt, pepper, onion powder, and Italian seasoning. Sear in the reserved bacon drippings over medium-high heat until golden and cooked through. Cubing them after resting gives it a nice texture.
- Cook the pasta in boiling salted water until al dente; drain well.
- In the same skillet, melt the butter and sauté the minced garlic until fragrant. Add the flour to create a roux, then gradually whisk in the half and half. Stir in the ranch seasoning and shredded cheese until smooth and creamy.
- Toss the pasta in the sauce, add the chicken, and garnish with the crumbled bacon. Serve warm and enjoy!
Notes
Consider pairing with garlic bread or a simple side salad. For extra flavor, sprinkle more cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg