Ingredients
Scale
- 8 oz (225 g) of pasta (penne or fettuccine)
- 2 chicken breasts, cooked and shredded
- 6 slices of bacon, cooked and crumbled
- 1 cup of ranch dressing
- 1 cup of shredded mozzarella cheese
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1/2 teaspoon of black pepper
- Chopped fresh parsley for garnish
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
- Add cooked shredded chicken to the skillet and warm through.
- Stir in ranch dressing and mozzarella cheese; cook until the cheese melts and sauce thickens.
- Mix in cooked pasta and crumbled bacon; toss to coat evenly.
- Serve hot, garnished with chopped parsley.
Notes
- You can substitute cooked turkey or ham for chicken.
- For a healthier version, use turkey bacon and low-fat ranch dressing.
- This dish is best enjoyed immediately but can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: comfort-food
Nutrition
- Serving Size: 1 plate (about 1 1/2 cups)
- Calories: 640 Kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg