Cheddar Bacon Ranch Chicken Alfredo Pasta (Print version)

Creamy chicken Alfredo pasta with sharp cheddar, crisp bacon, and ranch seasoning for a rich skillet dinner.

# Ingredients:

For the pasta and chicken

01 - 12 oz (340 g) fettuccine, penne, or rotini
02 - 6 slices thick-cut bacon, chopped
03 - 1 1/4 lb (565 g) boneless skinless chicken breasts
04 - 1 teaspoon kosher salt, divided
05 - 1/2 teaspoon black pepper, plus more to finish
06 - 2 tablespoons ranch seasoning mix, divided

For the Alfredo sauce

07 - 4 tablespoons (56 g) unsalted butter
08 - 4 cloves garlic, minced
09 - 1 1/2 cups (360 ml) heavy cream
10 - 1 cup (90 g) freshly grated Parmesan cheese
11 - 1 cup (115 g) shredded sharp cheddar cheese
12 - 1/2 cup (120 ml) reserved pasta water, plus more as needed
13 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente, then reserve 3/4 cup of pasta water and drain.
02 - Cook the chopped bacon in a large skillet over medium heat until crisp, 7-9 minutes. Transfer to a paper towel and leave about 1 tablespoon of drippings in the skillet.
03 - Season the chicken with 3/4 teaspoon salt, pepper, and 1 tablespoon ranch seasoning. Cook in the bacon drippings over medium-high heat for 5-7 minutes per side, or until the center reaches 165°F. Rest for 5 minutes, then slice.
04 - Reduce heat to medium. Add butter to the same skillet. Stir in garlic and cook for 30 seconds, then pour in heavy cream and simmer gently for 2-3 minutes.
05 - Lower the heat. Stir in Parmesan, cheddar, the remaining ranch seasoning, and the remaining salt until smooth. Do not boil after adding the cheese.
06 - Add the drained pasta, sliced chicken, and most of the bacon. Toss with reserved pasta water until creamy and glossy. Top with parsley, black pepper, and the remaining bacon.

# Good to know:

01 - Best served right away while the sauce is loose and creamy.
02 - Reserve extra pasta water in case the sauce tightens before serving.
03 - Cook chicken to 165°F for safe doneness.

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