Chicken bacon ranch pasta
Ingredients:
1 1/2 cups cheddar cheese, grated
Salt and pepper (to taste)
1 teaspoon onion powder
1 teaspoon Italian seasoning
3 tablespoons flour
6 bacon slices
2 boneless, skinless chicken breasts
2 cups fresh pasta (rotini, penne, rigatoni, bow ties, etc.)
1 tablespoon minced garlic
2 cups half-and-half (can be substituted with whole milk)
2 tablespoons dry ranch dressing seasoning mix
Chicken bacon ranch pasta
Directions:
Shred the cheddar cheese and let it sit at room temperature. It will melt.
Let bacon rest at room temperature for 5 minutes before frying. Using kitchen shears, cut the bacon into small squares.
Heat a large frying pan over low heat and add the bacon. Cook slowly so it cooks evenly, flipping it over when it starts to curl. Leave 2 tablespoons bacon fat in pan.
Cut the chicken breast into bite-sized pieces and season with salt, pepper, 1 teaspoon onion powder, and 2 teaspoons Italian seasoning. Dust chicken with 3 tablespoons flour.
Add the chicken to the pot and cook over medium heat for about 5 minutes or until golden brown. Once the chicken is cooked, set it aside.
Meanwhile, bring a large pot of water to a boil and cook the pasta according to package directions.
Add the minced garlic to the pan and fry for 1 minute. Heat
Half and Half in the microwave for 40 seconds to temper it. Gradually stir into the pot.
Slowly stir in the shredded cheddar cheese and dry ranch dressing seasoning mixture, stirring constantly until the cheese is melted and the sauce is smooth.
Return the cooked chicken to the pot and mix with the cooked pasta.
Reduce the heat to low. The sauce will thicken as you let it sit.
If desired, crumble the cooked bacon into small pieces and sprinkle over the pasta before serving.