Description
A creamy and cheesy pasta dish with the smoky flavor of bacon, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cheddar cheese, shredded
- 6 strips bacon
- 2 small boneless skinless chicken breasts
- 2 cups uncooked pasta (Rotini recommended)
- 1 tablespoon garlic, minced
Sauce Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups half and half
- 2 tablespoons dry ranch dressing seasoning mix
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt/Pepper to taste
Instructions
Cooking the Bacon
- In a large skillet over low heat, cook the bacon until crisp. Set aside, reserve drippings, and roughly chop the bacon once cooled.
Preparing the Chicken
- Slice the chicken breasts into thinner pieces, season with salt, pepper, onion powder, and Italian seasoning.
- Sear in bacon drippings over medium-high heat until golden and cooked through. Cube after resting.
Boiling the Pasta
- Cook the pasta in boiling salted water until al dente. Drain.
Making the Sauce
- In the skillet, melt butter and sauté garlic.
- Add flour, then gradually add half and half. Stir in ranch seasoning and cheese until smooth.
Combining
- Add pasta to the sauce, then chicken, and garnish with bacon. Serve warm.
Notes
To store, let it cool and place in an airtight container; will keep in the fridge for up to 3 days. Freeze up to 2 months. For added heat, try red pepper flakes in the sauce. Use whole milk instead of half-and-half for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: dinner, Main Course
- Cuisine: American