Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz bacon, chopped
- 12 oz pasta (penne or fusilli recommended)
- 1 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1 cup milk (whole or 2%)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 cup chopped parsley, for garnish
- 1/2 cup grated Parmesan cheese, for serving
Instructions
- Preheat the oven to 375°F (190°C).
- Cook pasta according to package instructions until al dente; drain and set aside.
- In a skillet, heat olive oil over medium heat. Add chicken, season with garlic powder, onion powder, salt, and pepper, and cook until golden and cooked through. Remove and set aside.
- In the same skillet, cook the bacon until crispy. Remove and let drain on paper towels.
- In a large bowl, mix the cooked pasta, chicken, bacon, ranch dressing, cheddar cheese, and milk until well combined.
- Transfer the mixture to a baking dish and sprinkle with additional cheese, if desired.
- Bake for 20-25 minutes until bubbly and golden. Garnish with parsley and serve with grated Parmesan cheese on top.
Notes:
- For a lighter version, substitute with low-fat milk and a lighter ranch dressing.
- Feel free to add vegetables like peas or spinach for a nutritional boost.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 serving (of 4)
