Ingredients
10ozdried penne pasta
1lbchicken breasts,boneless, skinless, cut into 1-inch pieces
1tbspranch seasoning,or dressing mix
2tbspsalted butter
2tspgarlic,minced
2tbspranch seasoning,or dressing mix
½tbspall-purpose flour
2cupheavy whipping cream
½cupparmesan cheese,freshly grated
¼tspblack pepper
1cupmozzarella cheese
4slicesbacon,cooked, chopped
parsley,freshly chopped, optional
Preparation
In a large pot of boiling water, cook penne pasta until al dente, according to package directions. Drain.
Season chicken pieces with ranch seasoning. Spray a large non-stick skillet with cooking spray.
Cook chicken in prepared skillet over medium-high heat for about 10 to 12 minutes until no longer pink in center.
Remove chicken from skillet and onto a large plate. Tent with foil to keep warm. Carefully wipe skillet clean.
Add butter to skillet and melt it over medium heat. Once melted, add garlic and stir for about 1 minute until fragrant. Whisk in ranch seasoning and flour. Cook for 30 seconds whisking constantly.
Slowly whisk in heavy whipping cream. Continue to cook and stir for 1 minute or until mixture starts to boil. Remove from heat and stir in Parmesan cheese until it completely melts. Season sauce with pepper.
Add drained cooked pasta and cooked chicken to ranch sauce in skillet. Stir to combine.
Pour this mixture into a greased 9×13-inch baking pan. Top with Mozzarella cheese and chopped bacon.
Bake in a preheated 375 degrees F oven, uncovered, for 20 minutes or until cheese is melted and bubbling.
Remove from oven and let cool for 5 to 10 minutes before serving.
Serve with chopped fresh parsley, if desired. Enjoy!
