Cheesy Bacon Chicken Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups shredded cheddar cheese
02 -
6 bacon strips
03 -
Salt/Pepper as needed
04 -
1 teaspoon onion powder
05 -
1 teaspoon Italian seasoning
06 -
2 small chicken breasts, boneless and skinless
07 -
2 cups rotini pasta, uncooked
08 -
2 tablespoons butter
09 -
2 tablespoons flour
10 -
1 tablespoon minced garlic
11 -
2 cups half and half
12 -
2 tablespoons ranch seasoning mix, dry
# Instructions:
01 -
Using low heat, cook bacon in a big skillet. Go slow for best results. Once done, save the drippings in a small bowl. Clean the skillet carefully. Let bacon cool then chop it roughly.
02 -
Slice chicken into thinner pieces, about 2-3 per breast. Dry them with paper towels and sprinkle both sides lightly with salt/pepper, onion powder, and Italian seasoning. Warm up 2 Tbsp. of the bacon fat on medium-high. Brown chicken for 3-4 minutes each side until golden. Let it rest 5 minutes before cutting into chunks.
03 -
Add salt to water, bring to a boil, and cook pasta following the package timing. Drain when finished.
04 -
In the same pan, melt butter over medium heat. Cook garlic for a minute. Stir in flour and keep stirring for another minute. Warm the half and half for 40 seconds in microwave, then pour it into the pan gradually while stirring. Let it bubble gently, then turn heat down. Mix in Ranch seasoning powder. Slowly add cheese while stirring.
05 -
Add pasta to the pan and gently fold it into the sauce with a silicone spatula. Toss in chicken and let it warm through. You can either sprinkle bacon on top or mix it right into the dish before serving!
# Notes:
01 -
You can swap out half and half for heavy cream
02 -
Cheese grated at home melts way better than bagged stuff
03 -
Works great as a baked dish too (check notes)
04 -
Make it up to 2 days early and keep in fridge