CHICKEN BACON RANCH – At first, every time I would make spaghetti, he would stay away from it. I could not, for the life of me, figure out why. I would make it with chicken or meatballs or even pulled pork, but he would not eat it. Furthermore, I asked why, but he always avoided it. He would just always pull off the meat and enjoy that, while leaving the spaghetti right where he found it.
My husband loves this dish every single time I make it. There are hardly leftovers and honestly, it’s kind of annoying when there is any leftover because he picks all the bacon out. It’s just that good, smothered with the sauce.
— 1/2 lb. bacon, cooked and chopped.
— 1 lb. boneless, skinless chicken breasts, diced.
— 1 tbsp. Olive oil.
— 1 packet dry ranch dressing mix.
— 8 oz. pasta (I used Shells).
— 1 cup Mozzarella cheese, shredded.
— 1/2 cup Cheddar cheese, shredded.
— Salt/Pepper to taste.
— 1 jar Alfredo sauce (14.5 oz (ca. 548 g)).
Preheat oven to 375 and grease a 9 × 9 baking dish.
Heat a large skillet over medium heat. Cook bacon until brown and crispy, about 7 minutes. Drain fat and place bacon on a paper towel to absorb the grease.
In a gallon size Ziploc bag, add in the olive oil, diced chicken (raw at this point), and Ranch mix. Shake around in bag until chicken is evenly coated.
Add chicken to skillet and cook until no longer pink. Set aside.
In a pot of boiling water, cook pasta until al dente. Drain water and add pasta to a 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 and place pan in oven.
Bake until bubbly and cheese is melted, about 15 minutes.
Remove from oven and serve!! Enjoy!!