YIELD: four SERVINGS
4 slices bacon, diced
2 boneless, skinless chicken thighs*, cutting into 1-inch chunks
1 tablespoon olive oil
1 tablespoon Ranch Seasoning in addition to Salad Dressing Mix, or more, to taste
8 ounces rotini
1 loving cup shredded mozzarella cheese
1/2 loving cup shredded cheddar cheese
2 tablespoons chopped fresh parsley leaves
FOR THE ALFREDO SAUCE
2 tablespoons unsalted butter
3 cloves garlic, minced
1 loving cup heavy cream, or more, to taste
1/4 loving cup freshly grated Parmesan
Kosher tabular array salt in addition to freshly dry soil dark pepper, to taste
*Boneless, skinless chicken breasts tin live on substituted.
- Preheat oven to 375 degrees F. Lightly fossil oil a 9×9 baking dish or coat amongst nonstick spray.
- To brand the alfredo sauce, melt butter inwards a saucepan over medium heat. Add garlic, in addition to cook, stirring frequently, until fragrant, close 1-2 minutes. Gradually whisk inwards heavy cream. Cook, whisking constantly, until incorporated, close 1-2 minutes. Stir inwards Parmesan until slightly thickened, close 1-2 minutes. If the mixture is also thick, add together to a greater extent than heavy cream equally needed; flavor amongst tabular array salt in addition to pepper, to taste. Set aside.
- Heat a large skillet over medium high heat. Add bacon in addition to fix until brownish in addition to crispy, close 6-8 minutes. Drain excess fat; reserving 1 tablespoon inwards the skillet. Transfer bacon to a newspaper towel-lined plate.
- Visit Chicken Bacon Ranch Casserole @ damndelicious.net for amount directions.