Ingredients
• 8 oz penne, rotini, or fettuccine (or chickpea pasta for +10g protein; zucchini noodles for low-carb)
• 2 cups cooked shredded chicken (rotisserie works great)
• 6 slices thick-cut bacon, chopped & cooked crisp
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream (or half-and-half for lighter)
• ½ cup ranch dressing (homemade or high-quality bottled—avoid fat-free)
• ½ cup shredded cheddar or Monterey Jack
• 2 green onions, sliced
• Salt & black pepper to taste
• Optional: extra bacon crumbles, parsley, or diced tomatoes
Instructions
- Cook pasta to al dente; drain. Reserve ¼ cup pasta water.
- In a large skillet, cook bacon until crisp. Remove with slotted spoon; set aside. Keep 1 tbsp drippings in pan.
- Melt butter in same skillet over medium heat. Sauté garlic 1 min until fragrant.
- Stir in heavy cream and ranch; simmer 3–4 mins until slightly thickened.
- Reduce heat to low. Stir in cheese until melted and smooth.
- Add cooked pasta, chicken, and half the bacon; toss to coat. If too thick, add reserved pasta water 1 tbsp at a time.
- Season with salt and pepper. Top with remaining bacon and green onions.
PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 18 mins, Total Time: 28 mins, Servings: 4
Calories: 580, Net Carbs: 36g, Fats: 36g, Protein: 32g
✅ Keto-friendly with zucchini noodles — net carbs drop to ~7g/serving.