Julie Recipes
Ingredients
2 cups pasta like penne, fusilli, or rotini
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
Ezoic
Salt and pepper to taste
6 slices of bacon chopped
1 small onion chopped
2 cloves garlic minced
1 cup heavy cream
1/2 cup ranch dressing
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
Fresh parsley chopped for garnish
Instructions
Cook the Pasta:
Cook the pasta according to the package instructions until al dente. Drain and set aside.
Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet.
Cook until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
Ezoic
Cook the Bacon:
In the same skillet, add the chopped bacon. Cook until crispy, then remove with a slotted spoon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the skillet.
Sauté Onion and Garlic:
Add the chopped onion to the skillet and sauté until translucent. Add the minced garlic and cook for another minute until fragrant.
Make the Sauce:
Pour the heavy cream and ranch dressing into the skillet, stirring to combine. Bring the mixture to a simmer.
Add the shredded cheddar cheese and Parmesan cheese, stirring until the cheeses are melted and the sauce is smooth.
Combine Pasta and Chicken:
Return the cooked chicken and cooked pasta to the skillet, tossing to coat in the creamy sauce. Cook for another 2-3 minutes until everything is heated through.
Finish and Serve:
Stir in the cooked bacon, reserving some for garnish if desired.
Garnish with fresh parsley and additional bacon bits before serving.
