Ingredients

The following ingredients have 4 Servings
  • 8 slices bacon ((cooked crispy and broken into pieces))
  • 4 chicken breasts ((skinless, cut into cubes) )
  • 2 Tablespoons olive oil
  • 1/2 cup Ranch Salad Dressing ((to taste))
  • 1 lb penne pasta ((cooked))
  • 2 cups mozzarella cheese ((grated))
  • 1/2 cup cheddar cheese ((grated))
  • 3 tablespoons parsley ((fresh if available))
  • 1 batch Cream Cheese Alfredo Sauce ((4 servings))

Instruction

  • Prepare the penne pasta according to the package directions, strain, toss with 1 tbsp of olive oil and set aside.
  • Fry the bacon until crispy and easy to crumble, remove from pan and set aside on paper towel.
  • Prepare one batch of Cream Cheese Alfredo Sauce.
  • Preheat oven to 350°. Lightly oil a 9×13 baking dish or coat with a nonstick spray.
  • Heat the vegetable oil in a heavy skillet over medium heat, Slice the chicken breasts into small 1/2 inch cubes, Place chicken in the preheated skillet.
  • Stir the chicken until no pink remains, and the pieces are cooked through. About 8 or 10 minutes.
  • In a large mixing bowl, take the cooked chicken and drained penne pasta and add the Cream Cheese Alfredo Sauce, the ranch dressing, and 3/4 of the crumbled bacon. Stir to combine.
  • Pour the chicken mixture into the 9x13 pan and spread evenly.
  • Sprinkle the remaining crumbled bacon over the top and then and the mozzarella and cheddar cheese on top.
  • Place into the preheated oven and bake until bubbly and heated through, about 15-20 minutes.
  • Serve immediately, garnished with parsley, if desired.