CHICKEN BACON RANCH PASTA FACEBOOK RECIPES

Steps:

• In a sauté pan over medium heat, add chopped bacon and cook until crispy. Remove from pan and set aside.
• Drain all but 2 tablespoons of bacon grease. If needed, add olive oil to equal 2 tablespoons of total oil/grease in the pan.
• Add cubed chicken and cook for 3 to 4 minutes, or until cooked through. Remove from pan and set aside.
• Add water, penne pasta, and ranch seasoning to pan. Bring to a simmer, cover, and reduce heat to low. Cook to al dente according to pasta's package directions. Most of liquid should be absorbed.
• Add cooked chicken, bacon, heavy cream, and shredded cheese to pan. Stir until cheese has melted. Remove from heat and allow to set for 5 minutes, or until sauce has thickened.
• Optionally, garnish with fresh chopped parsley before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Add cream cheese and ranch dressing mix; whisk until smooth. Slowly whisk in milk. Stir in Monterey Jack cheese; cook until cheese has melted and sauce has thickened, 5 to 10 minutes. Crumble 6 slices bacon and stir into sauce.
• Combine cooked pasta and shredded chicken in a large bowl. Pour sauce on top and mix until well combined. Transfer to the prepared baking dish. Top with Cheddar Jack cheese and crumble remaining 2 slices of bacon on top.
• Bake in the preheated oven until cheese has melted, about 20 minutes.