Ingredients
Scale
- 12 oz (340g) pasta (penne or fusilli)
- 2 cups cooked chicken, diced
- 4 slices bacon, cooked crispy and chopped
- 1 cup ranch dressing
- 1 cup grated shredded cheese (cheddar or mozzarella)
- 1/2 cup cooked frozen peas (optional)
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat over medium heat and add cooked chicken and bacon slices.
- Stir in ranch dressing and cheese, cooking until cheese melts and sauce thickens.
- Add cooked pasta and mix well to coat evenly.
- Stir in peas if using, and season with salt and pepper to taste.
- Garnish with chopped parsley before serving.
Notes
- You can substitute cooked turkey or ham for chicken.
- Use gluten-free pasta if necessary.
- Serves best when freshly made but leftovers keep well refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal Kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 130 mg