Ingredients
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 lb (450g) cooked chicken, shredded or diced (rotisserie works great!)
• 6 strips bacon, cooked and crumbled
• 1 cup uncooked elbow macaroni or rotini
• 1 packet ranch seasoning (or 2 tbsp homemade)
• 2 cups milk (dairy or plant-based)
• 1 cup sour cream or Greek yogurt
• 2 cups shredded cheddar cheese (divided)
• Salt & pepper to taste
• Optional: ½ cup frozen peas or corn
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large skillet over medium heat, warm olive oil. Sauté onion 4–5 minutes until soft. Add garlic and cook 30 seconds more.
- Stir in uncooked pasta, cooked chicken, bacon, ranch seasoning, milk, sour cream, 1 ½ cups cheddar, salt, and pepper. Mix well.
- Pour into the baking dish. Top with remaining ½ cup cheese.
- Cover with foil and bake 25 minutes.
- Uncover and bake 15–20 more minutes, until pasta is tender and top is golden and bubbly.
- Let cool 5 minutes before serving—creamy, rich, and deeply satisfying!
✨ Great with a crisp green salad or garlic bread on the side!
💡 Make ahead: Assemble up to one day in advance. Bake when ready. Freezes well for meal prep!
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 40 mins , Total Time : 55 mins , Servings : 6 , Calories : 420 , Net Carbs: 28g , Fats: 22g , Protein: 28g