Cheesy , Creamy & comforting! Stuffed with chicken ranch, homemade alfredo sauce and bacon. Can be done early!
Chicken Ranch. Routine pasta. Homemade Alfredo Sauce. And bacon. All baked to gooey, cheesy perfection. One bite of this and you’ll be hooked – I promise.
There are now a few steps to this recipe but if you’re short on time, there are a few shortcuts to follow here.
For starters, leftover roast chicken will be a great way to reuse leftovers. Stored-bought alfredo sauce can also be replace . And if you’re counting your calories for the New Year, you can make this without bacon.
But let’s be real here. Bacon is always a must, am I right ?
° 1/3 pound cooked also bacon chopped
° 1 pound chicken, bonelli/skinless, cut into cubes
° 1 tablespoon olive oil
° 1 pack dried ranch dressing blend
° 8 ounces of pasta (I used the shells)
° 1 C mozzarella cheese
° 1/2 cup shredded cheddar cheese
° Salt/pepper to taste
° 14.5 oz Alfredo sauce
Preheaat oven 375 degrees also grease a 9 * 9 baking dish.
Heat skillet on medium heat. Cooking bacon to crispy, about 7 min .
Drain the bacon grease from the skillet and place the bacon on a paper towel to absorb the remaining grease from the bacon.
In gallon ziplock bag, adding olive oil, chicken cubes (still raw at this point), also ranch mix .
Shake well around the well wrapped bag.
Add the chicken to the skillet and cook until the pink color disappears.In a of boiling water, cooking pasta to tender.
Drain water also adding pasta to greased baking plate .
Adding cooked chicken also Alfredo sauce to pasta.
Sprinkling cheese, bacon, also salt/pepper on alfredo sauce & placing dish in a preheated oven.
Baking to bubbles also cheese melt, about 16 min .
Get out of the oven and serve!