Ingredients:

  • 1 lb rotini pasta
  • 2 boneless, skinless chicken breasts – diced
  • 1 pkg (or 3 Tbsp bulk) dry ranch dressing/seasoning mix
  • 2 C alfredo sauce (jar or homemade)
  • 6 slices bacon – diced
  • 1/2 C mozzarella cheese
  • 1/2 C cheddar cheese
  • 1 Tbsp olive oil
  • 1 Tbsp parsley
  • salt & pepper – to taste

Directions:

  1. Preheat the oven to 375 degrees
  2. Lightly grease a 13″ x 9″ x 2″ baking dish with non-stick cooking spray
  3. Bring a pot of water to a boil and cook the pasta al dente – according to the package directions
  4. Using a Ziploc bag, place the dry ranch seasoning, salt & pepper and chicken pieces into the bag  
  5. Shake until all pieces are coated with the seasoning
  6. In a small pan over medium heat, heat olive oil and cook chicken until lightly brown on each side 
  7. Remove from heat and drain
  8. In a medium bowl, mix together chicken, alfredo sauce, cheese and bacon
  9. Pour into prepared baking dish
  10. Bake for 20 minutes
  11. Top with parsley 
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