Description
A creamy and savory pasta dish featuring bacon, chicken, and cheddar cheese.
Ingredients
Scale
- 1 cup shredded cheddar cheese
- 15 ounces of creamy alfredo sauce
- 1 tablespoon of minced garlic
- ½ yellow onion, chopped into small pieces
- 1 teaspoon of paprika
- 1 teaspoon garlic powder
- 1 tablespoon of ranch seasoning mix
- 1 teaspoon onion powder
- 12 ounces rotini pasta
- 3 boneless, skinless chicken breasts, diced into chunks
- 1 package of bacon, cooked and cut into bits
Instructions
- Grab a big pot and cook the pasta as the package says. Drain it well once done.
- 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.
- 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.
- Throw in the minced garlic and stir for 60 seconds. Pour in the alfredo and mix it all up. Let it simmer gently.
- Take half the cooked bacon and toss it into the skillet with the drained noodles. Mix everything until coated in sauce.
- 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!
Notes
- For a spicier version, add crushed red pepper flakes.
- This dish can be made ahead of time and reheated.
- Feel free to substitute the chicken with shrimp or vegetables for different variations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg