Ingredients:
1 lb chicken breast, cubed
8 oz pasta (penne or rotini)
4 slices bacon, cooked and crumbled
1 packet ranch seasoning mix
1 cup heavy cream
1/2 cup milk
1/2 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
2 tbsp olive oil
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Cook pasta according to package directions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add cubed chicken, season with salt and pepper, and cook until golden brown and cooked through (about 5-7 minutes). Remove chicken from the skillet and set aside.
In the same skillet, add garlic and sauté for 1 minute until fragrant. Add heavy cream, milk, and ranch seasoning mix. Stir to combine and bring to a simmer.
Reduce heat to low and stir in the cheddar cheese and Parmesan cheese. Stir until the sauce is creamy and the cheese has melted.
Add the cooked chicken and crumbled bacon to the skillet. Stir to coat the chicken and bacon in the creamy sauce.
Add the cooked pasta to the skillet and toss everything together until well combined. If the sauce is too thick, add a little more milk to reach your desired consistency.
Garnish with fresh parsley and serve immediately.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Calories: Approximately 600 kcal per serving | Servings: 4
