Ingredients

The following ingredients have 6 Servings
  • 8 Ounces Small Shells Pasta
  • 2 Tablespoons Butter (unsalted)
  • 2 Tablespoons Flour
  • 1 Clove Garlic (Minced)
  • 1 Cup Heavy Cream *see note
  • 1/4 Cup Chipotle Lime Ranch (or any flavor)
  • 2 Cups Cooked and Shredded Chicken
  • Salt and Pepper
  • 1 Cup Mozzarella (shredded)
  • 1 Cup Cheddar Cheese (shredded)
  • 3 Sliced Bacon (cooked and chopped)
  • Parsley for garnish
  • 1 Tablespoon Butter
  • 1 Clove Garlic

Instruction

  • Preheat the oven to 350 degrees.
  • Heat a small pot over medium heat. Add the butter and whisk in the garlic. Cook for about 30 seconds, or until fragrant and whisk in the flour. Continue whisking the mixture for 30-60 seconds to cook out the flour.
  • While continuing to whisk, pour in the heavy cream.
  • Add the ranch and season with salt, about 1/2 teaspoon, or to taste.
  • Cook until the sauce begins to simmer and thicken, about 2-5 minutes. If it's not simmering and thickening just turn up the heat a little until it does. Do not boil or scorch.
  • Meanwhile, cook the pasta according to package directions.
  • Remove sauce from the heat.
  • Drain the pasta.
  • Mix the two cheeses together.
  • In a casserole dish or 9x13" pan, rub the butter and clove of garlic everywhere. Add half the pasta and top with half of the chicken. Sprinkle with a little salt and pepper.
  • Pour half of the sauce over the top and sprinkle with half of the cheeses.
  • Repeat with the last half of the ingredients and top with bacon at the end.
  • Bake for 20 minutes or until hot and the cheeses are melted.
  • Remove from the oven, sprinkle with parsley and serve!