Description
A creamy and satisfying dish that combines tender chicken, crispy bacon, and zesty ranch dressing, perfect for busy weeknights.
Ingredients
- 2 cups cheddar cheese, shredded
- 6 strips bacon
- Salt/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 drippings, and roughly chop the bacon once cooled.
- Slice the chicken breasts into thinner pieces and season with salt, pepper, onion powder, and Italian seasoning. Sear in bacon drippings over medium-high heat until golden and cooked through. Cube the chicken after it rests.
- Cook the pasta in boiling salted water until al dente. Then drain it.
- In the same skillet, melt the butter and sauté the garlic. Add the flour, then gradually add the half and half. Stir in the ranch seasoning and cheese until smooth and creamy.
- Add the cooked pasta to the sauce, then mix in the chicken. Garnish with the chopped bacon. Serve warm.
Notes
For a lighter version, you can use turkey bacon instead of regular bacon. Adjust the seasoning according to your preference for a spicier or milder taste. Serve with extra cheese or bacon on top.