Chicken bacon ranch pasta

INGREDIENTS

• 1 ½ cups cheddar cheese, shredded
• Salt and pepper, to taste
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 3 tablespoons flour
• 6 strips bacon
• 2 boneless, skinless poultry breasts
• 2 cups raw pasta (rotini, penne, rigatoni, bow tie, etc.)
• 1 tablespoon garlic, minced
• 2 cups 1/2 and 1/2 (can alternative total milk)
• 2 tablespoons dry ranch dressing seasoning combine

INSTRUCTIONS

Shred the cheddar cheese and set it aside at room temperature to permit it to soften smoothly.
Let the bacon take a seat at room temperature for 5 minutes earlier than frying. Cut the bacon into smaller squares the usage of kitchen scissors.
Heat a giant skillet over low warmness and add the bacon. Cook slowly, turning it over as it starts to curl, to make certain even cooking. Leave two tablespoons of bacon drippings in the pan.
Cut the hen breasts into bite-sized portions and season with salt, pepper, 1 teaspoon of onion powder, and two teaspoons of Italian seasoning. Toss the rooster portions in three tablespoons of flour.
Add the fowl to the skillet and cook dinner over medium-high warmth for about 5 minutes or till golden brown. Once cooked, set the fowl aside.
Meanwhile, carry a giant pot of water to a boil and cook dinner the pasta in accordance to the bundle instructions.
Add minced garlic to the skillet and sauté for one minute.
Temper the half of and half of by way of heating it in the microwave for forty seconds. Gradually whisk it into the skillet.
Slowly whisk in the shredded cheddar cheese and dry ranch dressing seasoning mix, stirring continuously till the cheese is melted and the sauce is smooth.
Add the cooked poultry again to the skillet and combine in the cooked pasta.
Turn the warmth to low. The sauce will proceed to thicken upon standing.
Crumble the cooked bacon into smaller portions if favored and sprinkle it over the pasta earlier than serving.

Enjoy.

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