Cheddar Bacon Ranch Chicken Alfredo Pasta (Print Version)
# Ingredients:
01 -
2 boneless, skinless chicken breasts.
02 -
Salt and pepper, to taste.
03 -
1 tablespoon olive oil.
04 -
4 tablespoons unsalted butter.
05 -
4 cloves garlic, minced.
06 -
1 cup heavy cream.
07 -
1 cup grated Parmesan cheese.
08 -
Salt and pepper, to taste.
09 -
12 ounces fettuccine or your favorite pasta.
10 -
1 cup shredded cheddar cheese.
11 -
6 slices bacon, cooked crisp and crumbled.
12 -
2 tablespoons ranch seasoning mix (store-bought or homemade).
13 -
Fresh parsley, chopped (optional, for garnish).
# Instructions:
01 -
Season the chicken breasts with salt and pepper on both sides. In a large skillet, heat olive oil over medium-high heat. Cook the chicken breasts until golden brown on each side and cooked through (internal temperature reaches 165°F or 74°C). Remove from skillet and let rest for a few minutes before slicing into strips.
02 -
Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
03 -
In the same skillet used for chicken (or a separate saucepan), melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Cook for 2-3 minutes, stirring occasionally. Reduce heat to low. Gradually stir in grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
04 -
Add the cooked pasta to the Alfredo sauce, tossing to coat evenly. Stir in shredded cheddar cheese until melted and well combined. Mix in crumbled bacon and ranch seasoning mix.
05 -
Arrange the sliced chicken breast strips on top of the pasta. Garnish with chopped fresh parsley if desired.
06 -
Enjoy your Cheddar Bacon Ranch Chicken Alfredo Pasta while warm, and savor the creamy, cheesy, and savory flavors!.