preheat over to 375 degrees. lightly oil a 9x9 dish or coat with nonstick spray.
To make the alfredo sauce- melt butter in a sauce pan over med heat. add garlic, and cook, stirring frequently. gradually whisk in heavy cream. cook, whisking constantly, until incorporated, about 1-2 minutes. stir in parmesan until slightly thickened, about 1-2 mins. 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 mins. drain excess fat; reserving 1 tbsp. in the skillet. transfer bacon to a paper towel-lined plate. in a gallon size Ziploc bag, add chicken 1 tbsp. olive oil and ranch seasoning. shaking to coat. Add chicken to the skillet and cook, flipping once, until cooked through, about 2-3 mins on each side, set aside. In a large pot of boiling salted water, cook pasta and 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 mins. Serve immediately, garnished with parsley If desired.
Originally Submitted
11/17/2016
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