Ingredients
Scale
- 1 lb (450g) penne or other pasta of choice
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 6 slices of bacon, cooked and crumbled
- 1 cup ranch dressing
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Boil a large pot of salted water and cook the pasta until al dente according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chopped onions and minced garlic, sauté until fragrant.
- Add cooked shredded chicken to the skillet and cook for a few minutes until heated through.
- In a separate pan, cook bacon until crispy, then crumble and set aside.
- Pour heavy cream and ranch dressing into the skillet with chicken and onions. Stir well and cook until slightly thickened.
- Gradually add shredded cheddar cheese, stirring constantly until melted and smooth. Season with salt and pepper to taste.
- Add the cooked pasta to the sauce, stirring gently to coat evenly.
- Fold in crispy bacon pieces and shredded chicken. Let simmer for 2-3 minutes to meld flavors.
- Serve hot, garnished with chopped parsley and optional extra cheese or bacon.
Notes
- Use freshly cooked bacon for maximum crunch and flavor.
- Rotisserie chicken makes preparation quick and easy.
- For a lighter version, substitute heavy cream with Greek yogurt or milk, but adjust heat to prevent curdling.
- Add spices like paprika or red pepper flakes for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Easy, Comfort Food
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 650 kcal Kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 130 mg