Many times when you think of recipes involving bacon, you think of crunchy and savory foods. But this recipe has the added bonus of being creamy and oh-so-cheesy. Combine all of that together and you have heaven in your mouth! You can switch up the cheese to suit your taste buds, if you aren’t a fan of mozzarella and cheddar. I also think this would be a great way to use up leftover roast chicken. Thanks again go to The Cookin’ Chicks for their brilliant combination of flavors. You only need half an hour to get this meal on the table, so what are you waiting for?

 

Ingredients:

1/2 lb. bacon, cooked and chopped

1 lb. chicken, boneless/skinless, diced

1 tbsp. olive oil

1 packet dry Ranch dressing mix

8 oz. pasta

1 cup mozzarella cheese, shredded

1/2 cup cheddar cheese, shredded

salt/pepper, to taste

14.5 oz. Alfredo sauce

 

Instructions:

Preheat oven to 375 degrees and grease a 9 x 9 baking dish.

Heat a large skillet over medium heat. Cook bacon until crispy, about 7 minutes. Drain bacon grease from skillet and place bacon on paper towel to absorb remaining grease from bacon.

In a gallon size Ziploc bag, add in the olive oil, raw diced chicken, and Ranch mix. Shake around sealed bag to coat thoroughly.

Add chicken to skillet and cook until no longer pink.

In a pot of boiling water, cook pasta until al dente. Drain water and add pasta to greased baking dish. Add cooked chicken and Alfredo sauce to the pasta. Sprinkle both cheeses, bacon, and salt/pepper to the top of the Alfredo sauce and place dish into preheated oven.

Bake until bubbly and cheese is melted, about 15 minutes.

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Quick Tip: Want to make this dinner ahead? Do all the steps up till the final bake, then pop the whole thing into the fridge or freezer. Simply bake when ready to eat!

Recipe and Image Courtesy of The Cookin Chicks