Ingredients
Scale
- 8 ounces of fettuccine or your preferred pasta
- 2 boneless, skinless chicken breasts, sliced into strips
- 6 slices of bacon, cooked and crumbled
- 1 cup of Ranch dressing
- ½ cup of grated Parmesan cheese
- 2 tablespoons of olive oil
- 3 cloves garlic, minced
- 1 cup of heavy cream
- Fresh parsley, chopped (optional for garnish)
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and set aside.
- Season the sliced chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat, then cook the chicken until golden and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, cook bacon slices until crispy. Drain excess fat, crumble the bacon, and set aside.
- Sauté minced garlic in the same skillet for about 30 seconds. Add heavy cream and ranch dressing. Stir well and simmer for 3-5 minutes. Mix in grated Parmesan cheese until melted and smooth. Season with salt and pepper.
- Add cooked pasta to the skillet with sauce, tossing to coat. Incorporate cooked chicken and crispy bacon, cooking for an additional 2 minutes to heat through. Garnish with fresh parsley if desired.
Notes
- Use freshly grated Parmesan for enhanced flavor.
- Cook chicken thoroughly for tender, juicy bites.
- Add herbs like dill or chives to customize ranch flavor.
- Adjust cream and ranch to achieve your preferred creaminess.
- Ensure bacon is crispy for added texture and flavor contrast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Contains Dairy, Contains Meat
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 650 kcal Kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 42 g
- Saturated Fat: 15 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 115 mg