Bacon Chicken Pasta (Print Version)
Rotini, chicken, cheddar, and bacon come together in a smooth ranch Alfredo sauce for an easy, filling meal.
# Ingredients:
→ Main Ingredients
01 -
1 cup shredded cheddar cheese
02 -
15 ounces of creamy alfredo sauce
03 -
1 tablespoon of minced garlic
04 -
½ yellow onion, chopped into small pieces
05 -
1 teaspoon of paprika
06 -
1 teaspoon garlic powder
07 -
1 tablespoon of ranch seasoning mix
08 -
1 teaspoon onion powder
09 -
12 ounces rotini pasta
10 -
3 boneless, skinless chicken breasts, diced into chunks
11 -
1 package of bacon, cooked and cut into bits
# Steps:
01 -
Grab a big pot and cook the pasta as the package says. Drain it well once done.
02 -
Heat a large skillet on medium heat and fry up the bacon bits. When they're crispy, remove them and leave 1-2 tablespoons of grease behind.
03 -
Toss the diced onion into the skillet and stir it around for a couple of minutes. Add the chicken pieces, sprinkle on the ranch seasoning, paprika, garlic powder, and onion powder. Stir and cook until there's no pink left in the chicken, about 7-8 minutes, or until it hits 165°F inside.
04 -
Throw in the minced garlic and stir for 60 seconds. Pour in the alfredo and mix it all up. Let it simmer gently.
05 -
Take half the cooked bacon and toss it into the skillet with the drained noodles. Mix everything until coated in sauce.
06 -
Scatter the shredded cheddar and the remaining bacon over the pasta. Cover the pan until the cheese is gooey and melted. Dish it out and enjoy eating!