Ingredients
- 1/2 lb bacon, cooked and chopped
- 1 lb chicken, boneless/skinless, diced
- 1 tbsp olive oil
- Hidden Valley Original Ranch Salad Dressing & Seasoning Mix, Gluten Free – 1 Packet
- 8 oz pasta (I used shells)
- 1 cup mozzarella cheese, shredded
- 1/2 cup cheddar cheese, shredded
- salt/pepper, to taste
- 14.5 oz Alfredo sauce
Instructions
- Preheat oven to375 degrees and grease a 9 x 9 baking dish.
- Heat a large skillet over medium heat. Cook bacon until crispy, about 7 minutes.
- Drain bacon grease from skillet and place bacon on paper towel to absorb remaining grease from bacon.
- In a gallon size Ziploc bag, add the olive oil, diced chicken (raw still at this point), and Ranch mix.
- Shake around the sealed bag to coat thoroughly.
- Add chicken to skillet and cook until no longer pink.
- In a pot of boiling water, cook pasta until al dente.
- Drain water and add pasta to a greased baking dish.
- Add cooked chicken and Alfredo sauce to the pasta.
- Sprinkle both kinds of cheese, bacon, and salt/pepper to the top of the Alfredo sauce and place dish into the preheated oven.
- Bake until bubbly and cheese is melted, about 15 minutes.
- Remove from oven and serve! Enjoy!
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