Ingredients

The following ingredients have 6 Servings
  • 8 ounces rigatoni pasta
  • 6 slices bacon
  • 2 boneless skinless chicken breasts cut into thin bite size pieces (or 5 chicken thighs)
  • 1 medium onion finely chopped 
  • 2 cloves garlic minced
  • 1 (14.5 ounce) jar Alfredo Sauce or homemade alfredo sauce
  • ⅔ cup sour cream
  • 2 tablespoons Ranch Seasoning
  • Salt and pepper to taste
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded cheddar
  • Parsley for garnish

Instruction

  • Preheat oven to 375 degrees.  Spray a 9×13 inch casserole dish with nonstick cooking spray.  
  • Cook noodles according to package instructions and drain well. 
  • Brown the bacon in a large skillet over medium heat. Remove the bacon to paper towels to drain. Reserve the bacon grease in the skillet.
  • Cook the chicken over medium heat in the same skillet with the bacon grease.  Work in batches cooking the chicken in a single layer flipping the pieces over as they brown. Once the chicken is browned on both sides and cooked through plate the chicken. 
  • Add the onions to the skillet cooking over medium heat until soft and lightly browned on the edges. Lower the heat and add the garlic cooking for 1 minute while stirring constantly. Remove from the heat and let cool for a few minutes.
  • Coarsely chop the bacon reserving about 1/4 cup. In a large bowl stir together the cooked pasta. bacon, chicken, onions, garlic, alfredo sauce, sour cream, ranch seasoning, and 1 cup mozzarella. Season with salt and pepper to taste. Spoon into the prepared baking dish.  
  • Top with the remaining cheeses and reserved bacon. Bake until the cheese is melted and the casserole is heated through; approximately 20-25 minutes.  If desired top with chopped fresh parsley.