Savory bacon, creamy ranch sauce, and sliced chicken over a bed of rotini pasta create an ultra-comforting dish the entire family will love, even the picky eaters.
Chop chicken breasts into three long pieces and sprinkle both sides with Italian seasoning and salt.
Melt 2 tablespoons of butter in a large skillet. Cook chicken on each side for 4-5 minutes, depending on the size. Set aside and allow them to rest.
Cook pasta in a large pot with water (salted if you like) while you start your sauce. Cook 1-2 minutes under the recommended cook time, reserving at least 1 cup of pasta water.
Melt remaining ¼ of butter, sauté garlic for a minute or until fragrant, then add flour and stir until fully incorporated.
Pour in ¼ cup of whipping cream at a time, until fully incorporated, while scraping down all the brown bits in the pan. Once it starts to boil, reduce heat to low.
Add the ranch seasoning, mix well. Then the cheddar cheese and mix again until melted.
Cut chicken into desired sized pieces and add to skillet along with the bacon and pasta. Stir until fully incorporated and add any pasta water until desired consistency is reached (Note: I used ¾ cup).
Top with any additional bacon crumbles and parmesan cheese, if desired.
Notes
You can use rotini, penne, ziti, bow tie, spaghetti, fusili, or cavatappi for this dish.
I recommend using fresh cooked bacon as it'll provide the most flavor, but you can use the precooked kind or bacon bits in a pinch.
Although pre-bagged shredded cheeses from the grocery store are more convenient, I always suggest grating your cheese straight from the block. Prebagged shredded cheeses contain anti-caking agents which prevent them from melting as well while also causing the texture to be grainy.
Store any leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat over medium-low heat in a skillet adding a splash of milk or water to help loosen it back up.