Ingredients
• 8 oz penne, rotini, or fusilli (or gluten-free pasta)
• 1 tbsp olive oil
• 1 lb (450g) boneless chicken breast or thighs, diced
• Salt & black pepper to taste
• 6 strips bacon, cooked and crumbled
• 2 cloves garlic, minced
• 1 cup milk (dairy or plant-based)
• ½ cup sour cream or Greek yogurt
• 1 packet ranch seasoning (or 2 tbsp homemade)
• 1 cup shredded cheddar or mozzarella cheese (divided)
• ¼ cup grated Parmesan cheese
• Fresh parsley or chives, chopped (for garnish)
Instructions
- Cook pasta according to package directions. Drain and set aside.
- In a large skillet over medium heat, warm olive oil. Season chicken with salt and pepper, then cook until browned and cooked through. Remove and set aside.
- In the same pan, add garlic and sauté 30 seconds until fragrant.
- Stir in milk, sour cream, ranch seasoning, ¾ cup cheddar, and Parmesan. Mix until smooth and creamy.
- Return chicken to the pan. Add cooked pasta and crumbled bacon. Toss gently to coat. Warm through 1–2 minutes.
- Taste and adjust seasoning—add more ranch, salt, or a splash of lemon juice for brightness.
- Serve hot, sprinkled with remaining ¼ cup cheddar and fresh herbs.
✨ Great with:
• Garlic bread or a crisp green salad
• Extra bacon on top for crunch
💡 Make ahead: Reheat gently on the stove with a splash of milk to restore creaminess.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 20 mins , Total Time : 30 mins , Servings : 4 , Calories : 480 per serving , Net Carbs: 38g , Fats: 22g , Protein: 32g