Description
A comforting dish that combines juicy chicken, crispy bacon, and a creamy ranch-infused cheese sauce over cooked pasta.
Ingredients
- 2 cups cheddar cheese, shredded
- 6 strips bacon
- Salt and pepper to taste
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 small boneless skinless chicken breasts
- 2 cups uncooked pasta (Rotini recommended)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon garlic, minced
- 2 cups half and half
- 2 tablespoons dry ranch dressing seasoning mix
Instructions
- Cook the bacon in a large skillet over low heat until crispy. Set aside and reserve the drippings.
- Slice the chicken breasts into thinner pieces and season with salt, pepper, onion powder, and Italian seasoning.
- Sear the chicken in the reserved bacon drippings over medium-high heat until golden and cooked through, then cube the chicken after resting.
- Cook the pasta in boiling salted water until al dente. Drain and set aside.
- Melt butter in the same skillet and sauté minced garlic. Gradually add flour and pour in half and half.
- Stir in ranch seasoning and shredded cheese until the sauce is smooth.
- Combine the cooked pasta and cubed chicken with the sauce, then sprinkle with chopped bacon before serving warm.
Notes
For a bit of heat, consider adding red pepper flakes. Use freshly shredded cheese for best results.
