Ingredients: |
Ingredients: 4 slices Bacon 2 Chicken thighs, boneless skinless
3 cloves Garlic 2 tbsp Parsley, fresh leaves
8 oz Rotini
1 Kosher salt and freshly ground black pepper 1 tbsp Ranch seasoning and salad dressing mix
1 tbsp Olive oil
2 tbsp Butter, unsalted 1/2 cup Cheddar cheese 1 cup Heavy cream 1 cup Mozzarella cheese 1/4 cup Parmesan
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Directions: |
Directions: Preheat oven to 375 degrees F. Lightly oil a 9×9 baking dish or coat with nonstick spray. To make the alfredo sauce, melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Gradually whisk in heavy cream. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste. Set aside. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate. In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and Ranch Seasoning, shaking to coat thoroughly. Add chicken to the skillet and cook, flipping once, until cooked through, about 2-3 minutes on each side; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Add pasta to the prepared baking dish and layer with chicken and alfredo sauce; sprinkle with cheeses and bacon. Place into oven and bake until bubbly and heated through, about 15-20 minutes. Serve immediately, garnished with parsley, if desired.
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