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:
1. 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.
2. 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.
3. **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.
4. 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.
5. Serve:
– Arrange the sliced chicken breast strips on top of the pasta.
– Garnish with chopped fresh parsley if desired.
6. **Enjoy your Cheddar Bacon Ranch Chicken Alfredo Pasta while warm, and savor the creamy, cheesy, and savory flavors!
