Ingredients
- 4 Slices Bacon, diced
- 2 Boneless/Skinless Chicken Thighs, cut into 1 inch chunks
- 1 tablespoon Olive Oil
- 1 tablespoon Ranch Seasoning
- 8 ounces Rotini
- 1 cup Shredded Mozzarella Cheese
- ½ cup Shredded Cheddar Cheese
- 2 tablespoons Chopped Fresh Parsley Leaves
Alfredo Sauce
- 2 tablespoons Unsalted Butter
- 3 Cloves Garlic, minced
- 1 cup Heavy Cream
- ¼ cup Freshly Grated Parmesan
- Salt and Pepper, to taste
Directions
- Preheat oven to 375F; lightly grease a 9×9 baking dish
- Alfredo sauce: melt butter in saucepan over medium heat; add garlic; cook, stir frequently for 1-2 minutes; gradually whisk in heavy cream; cook whisking constantly until incorporated, 1-2 minutes
- Stir in parmesan until slightly thicken, 1-2 minutes; if mixture is too thick add more heavy cream; season with salt and pepper to taste then set aside
- Heat large skillet over medium hight heat; add bacon, cook until brown and crispy, 6-8 minutes; drain excess fat, reserve 1 tablespoon in the skillet; transfer bacon to plate with paper towels
- In a gallon size plastic bag, add chicken, 1 tablespoon olive oil and Ranch seasoning; shake to coat; add chicken to the skillet and cook, flip once until thoroughly cooked, 2-3 minutes on each side; set aside
- In a large pot of boiling salted water, cook pasta according to package instructions; drain
- Add pasta to the prepared baking dish and layer with chicken and Alfredo sauce; sprinkle with cheeses and bacon; place in oven and bake until bubbly and heated through, 15-20 minutes
- Serve and garish with parsley