Description
A comforting dish featuring rotini pasta coated in a creamy ranch sauce with chicken and crispy bacon.
Ingredients
Scale
- 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 rotini pasta
- 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, about 10-15 minutes. Remove and chop, reserving drippings.
- Prepare the chicken by seasoning and searing in the bacon drippings for 5-7 minutes per side. Let rest, then cube.
- Boil the pasta in salted water until al dente, approximately 8-10 minutes. Drain and set aside.
- Make the sauce in the skillet by melting butter, sautéing garlic, adding flour, then whisking in half and half, ranch seasoning, and cheese until thick and creamy.
- Combine the pasta and chicken into the sauce until well-coated, then garnish with bacon bits before serving.
Notes
This dish can be made ahead of time and reheated. Add vegetables for a healthier twist.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg