Ingredients

The following ingredients have 4 Servings
  • 1 lb. bacon (cooked and chopped)
  • 12 oz pasta (any kind you prefer- I used shells)
  • 1 1/2 cups Mozzarella cheese (shredded)
  • 1 lb. boneless (skinless chicken breasts, diced)
  • 2 tbsp. olive oil
  • 1 medium onion (diced)
  • 1/2 Tablespoon of Adobo (found in the spanish isle)
  • 1 teaspoon pepper
  • salt to taste
  • 1/2 teaspoon of fresh parsley
  • 1/2 large bottle of Ranch dressing
  • 1/2 cup Cheddar cheese (shredded)
  • 1 & 1/2 Jar Alfredo sauce

Instruction

  • Preheat oven to 375F
  • First you want to marinate your chicken pieces, take a gallon size Ziploc bag, add in the olive oil, diced RAW chicken, salt to taste, pepper, adobo, parsley.
  • Shake until chicken is evenly coated with the seasonings.
  • In a large skillet, over medium heat, add your marinated chicken and your diced onion and cook until no longer pink in the center. Set aside.
  • Bowl your pasta in a separate pot, until al dente and drain well..
  • Add your ranch dressing to the cooked pasta and toss until well coated
  • Grease a 9x9 baking dish
  • Add ranch covered pasta to the greased baking dish.
  • Add cooked marinated chicken, HALF of the cooked bacon and the Alfredo sauce to the pasta.
  • Toss well
  • Sprinkle both cheeses, remaining bacon and pop into the oven
  • Bake until cheese is completely melted, about 12-15 minutes.
  • ENJOY!