Ingredients:
Main Ingredients:
2 cups cooked chicken breast, diced or shredded
8 oz (about 225 g) pasta (penne or rotini works great)
6 slices bacon, cooked and crumbled
1 ½ cups shredded cheddar cheese
Salt and black pepper, to taste
1 teaspoon onion powder
1 teaspoon Italian seasoning
3 tablespoons all-purpose flour
2 tablespoons butter
2 cups milk
½ cup ranch dressing
Fresh parsley, chopped (for garnish)
Instructions:
- Cook the pasta:
Boil pasta in salted water according to package directions. Drain and set aside. - Prepare the sauce:
In a large skillet, melt butter over medium heat. Add flour and whisk for 1 minute to form a roux. Gradually whisk in the milk until smooth and slightly thickened. - Add flavor:
Stir in onion powder, Italian seasoning, salt, and pepper. Then add ranch dressing and 1 cup of shredded cheddar cheese. Mix until creamy and melted. - Combine everything:
Add the cooked chicken, crumbled bacon, and cooked pasta to the sauce. Stir until everything is evenly coated. - Bake (optional):
Transfer to a baking dish, sprinkle with the remaining ½ cup cheddar cheese, and bake at 375°F (190°C) for 10–15 minutes until bubbly and golden. - Garnish & serve:
Top with chopped parsley and extra bacon bits if desired. Serve warm and enjoy!
Tip:
For extra creaminess, mix in a little cream cheese or mozzarella along with the cheddar.