Cheddar Bacon Ranch Chicken Alfredo Pasta combines comforting flavors into a hearty and satisfying dish. Here’s how you can make it:
Ingredients:
- For the Chicken:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- For the Alfredo Sauce:
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- For the Pasta:
- 12 ounces fettuccine or your favorite pasta
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked crisp and crumbled
- 2 tablespoons ranch seasoning mix (store-bought or homemade)
- Fresh parsley, chopped (optional, for garnish)
Instructions:
- Prepare the Chicken:
- Season the chicken breasts with salt and pepper on both sides.
- In a large skillet, heat olive oil over medium-high heat.
- Cook the chicken breasts until golden brown on each side and cooked through (internal temperature reaches 165°F or 74°C). Remove from skillet and let rest for a few minutes before slicing into strips.
- Cook the Pasta:
- Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
- Make the Alfredo Sauce:
- In the same skillet used for chicken (or a separate saucepan), melt butter over medium heat.
- Add minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a simmer. Cook for 2-3 minutes, stirring occasionally.
- Reduce heat to low. Gradually stir in grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Combine Everything:
- Add the cooked pasta to the Alfredo sauce, tossing to coat evenly.
- Stir in shredded cheddar cheese until melted and well combined.
- Mix in crumbled bacon and ranch seasoning mix.
- Serve:
- Arrange the sliced chicken breast strips on top of the pasta.
- Garnish with chopped fresh parsley if desired.
- Enjoy your Cheddar Bacon Ranch Chicken Alfredo Pasta while warm, and savor the creamy, cheesy, and savory flavors!