Description
A delightful dish that combines savory chicken, crispy bacon, and creamy ranch sauce on a bed of pasta, perfect for families and gatherings.
Ingredients
Scale
- 12 ounces rotini pasta
- 1 package bacon, diced and cooked
- 1/2 medium yellow onion, diced
- 3 boneless, skinless chicken breasts, diced
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon ranch seasoning mix
- 1 tablespoon fresh garlic, minced
- 15 ounces Alfredo sauce
- 1 cup sharp cheddar cheese, shredded
Instructions
- Cook the rotini pasta according to package directions until al dente. Drain and set aside.
- In a skillet, cook the bacon until crispy, then dice into small pieces.
- Cut the chicken breasts into 1-inch cubes and season with paprika, garlic powder, and onion powder.
- Heat oil in a large skillet over medium-high heat, add chicken in batches, and cook until golden brown and cooked through. Remove and set aside.
- Add diced onion to the skillet and cook until softened, about 4-5 minutes. Add minced garlic and cook for another minute.
- Pour in the Alfredo sauce, stir in ranch seasoning, and simmer over low heat for 3-5 minutes.
- Return chicken to the skillet, add the drained pasta, and toss everything together. Cook over low heat for another 2-3 minutes.
- Lastly, stir in the cooked bacon and shredded cheddar cheese until melted. Serve immediately.
Notes
For a creamier texture, consider adding extra Alfredo sauce when reheating leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg