Ingredients
Scale
- 2 cups cheddar cheese, shredded
- 6 strips bacon
- Salt to taste
- 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
- In a large skillet over low heat, cook the bacon until crisp. Set aside, reserve drippings, and roughly chop the bacon once cooled.
- Slice the chicken breasts into thinner pieces, season with salt, pepper, onion powder, and Italian seasoning. Sear in bacon drippings over medium-high heat until golden and cooked through. Cube after resting.
- Cook the pasta in boiling salted water until al dente. Drain.
- In the skillet, melt butter and sauté garlic. Add flour, then gradually add half and half. Stir in ranch seasoning and cheese until smooth.
- Add pasta to the sauce, then chicken, and garnish with bacon. Serve warm.
Notes
Serve with a side salad or garlic bread for a complete meal. Leftovers can be reheated in the microwave or on the stove with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg