Ingredients
Scale
- 12 oz (340 g) penne or fusilli pasta
- 2 cups cooked, shredded chicken (either grilled or rotisserie)
- 6 slices bacon, cooked and crumbled
- 1 cup ranch dressing (preferably homemade or store-bought good quality)
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Begin by boiling a large pot of salted water. Add the pasta and cook until al dente. Drain and set aside.
- If not already cooked, season the chicken with salt, pepper, and Italian seasoning. Grill or cook in a skillet with olive oil until fully cooked, then shred into bite-sized pieces.
- Cook bacon slices in a skillet until crispy. Remove and crumble once cooled.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Pour in heavy cream and ranch dressing, stirring until combined. Bring to a gentle simmer.
- Add shredded chicken, cooked pasta, and crumbled bacon to the sauce. Mix well. Stir in shredded cheddar, Parmesan, and Italian seasoning. Cook for another 2-3 minutes until cheese melts.
- Adjust salt and pepper to taste. Garnish with chopped parsley before serving.
Notes
- Use fresh ingredients for enhanced flavor.
- Adjust ranch dressing and cheese quantities to suit your taste.
- Do not overcook the pasta to maintain good texture.
- Serve immediately for the best experience; leftovers can be reheated with added milk or cream to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 560 kcal Kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 125 mg