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Chicken Ranch Pasta Bake


Chicken Ranch Pasta Bake

Ingredients

Penne Pasta 8 oz
1 pound Skinless chicken breasts, skinless, diced
1 tablespoon ranch / seasoning mix
Sauce:
2 tablespoons of salt oil
1 teaspoon minced garlic
1 tablespoon ranch / seasoning mix
½ tablespoon all-purpose flour
1 pint heavy whipped cream
½ cup fresh grated parmesan
¼ teaspoon black pepper

Filling:

1 cup mozzarella cheese
4 slices of boiled bacon, chopped
fresh chopped parsley (optional)

Instructions

  1. In a large pot of water, cook the penne pasta until al dente is formed, as indicated on the packaging. Drain.
  2. Season pieces of chicken ranch seasoning. Spray a large non-stick cooking pan.
  3. Cook the chicken in a pan over medium heat until it turns pink in the center; about 10-12 minutes. Remove chicken from the pan and onto a large plate. Tent with foil to keep warm. Wipe the pan thoroughly to prepare the sauce in it.
  4. Add oil to the pan and melt over medium heat. After melting, add garlic and mix until fragrant; about 1 minute Beat seasoning and flour on the ranch. Cook for 30 seconds, whisking constantly. Beat slowly in thick whipped cream. Continue cooking and stirring for one minute or until the mixture boils. Remove from heat and add Parmesan cheese until it is completely melted. Season with pepper sauce.
  5. Add dried pasta and cooked chicken to the ranch sauce in a pan. Shuffle to combine.
  6. Pour this mixture into a greased 9x13 inch baking dish. Top with mozzarella cheese and minced bacon. Bake in a preheated oven to 375 degrees Fahrenheit for 20 minutes or until the cheese melts and begins to bubble.
  7. Remove from oven and let cool / cool 5-10 minutes before serving. Serve with fresh parsley, if you like. Enjoy it!
This article is adapted from this site.

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