Ingredients
6
6 servings
- •3.75 cups uncooked rotini pasta
- •4 thick-cut bacon slices
- •1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
- •1 tablespoon dry ranch dressing mix
- •2 tablespoons butter
- •2 tablespoons flour
- •1.5 cups 2% milk
- •0.5 cup reserved pasta water
- •1 (8 ounce) package cream cheese, softened
- •5 teaspoons dry ranch dressing mix
- •1 pinch salt
- •1 tablespoon chopped fresh parsley
Instructions
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain rotini, saving 1/2 cup of pasta water.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Remove bacon and drain on paper towels. Leave rendered bacon grease in the skillet.
- Sprinkle chicken pieces with 1 tablespoon ranch seasoning. Add to the skillet with the bacon grease and cook until golden brown, 5 to 8 minutes. Remove cooked chicken from skillet and set aside.
- Rinse out skillet. Melt down 2 tablespoon butter in the skillet over medium heat. Whisk in flour until smooth and thickened, about 2 minutes. Slowly add in milk, whisking until sauce is smooth. Add pasta water ,1 tablespoon at a time, if the sauce is too thick.
- Stir softened cream cheese into sauce until well combined. Mix in remaining 5 teaspoons of ranch seasoning and season with salt. Mix until well combined. Add cooked pasta and chicken back into the skillet and mix until well coated with sauce.
- Finely chop cooked bacon. Mix into pasta dish. Serve garnished with chopped parsley if desired.
Nutritional Facts
Per 6 servings
- Calories: 606
- Carbohydrate: 47g
- Fat: 31g
- Fiber: 2g
- Protein: 32g
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