I love how simple and delicious this dish is! Oh, man, you need this in your life, I’m telling you! Try it now and prepare to be amazed! Have a wonderful day, friends, and I hope you are all well today. Enjoy!


10 slices bacon, diced

3 c shredded chicken (see recipe notes for substitutions)

1 ounces package dried ranch dressing seasoning

3 tablespoons unsalted butter

4 cloves garlic, minced

3 tablespoons all-purpose flour

2 c heavy cream

2 c half and half

1/2 c grated Parmesan

1 1/2 c shredded Mozzarella cheese, divided

1 c shredded cheddar cheese, divided

salt and pepper, to taste

1 pound dry large elbow pasta


Place a large pot with salted water on the stove and turn the heat to high. Allow the water to boil.

Add the pasta and cook until firm to bite. Drain and rinse with cold water to stop the cooking process.

Prepare the oven and preheat to 190 degrees C or 375 degrees F.

Brush with butter a 3-quart baking dish.

Place a deep skillet on the stove and turn the heat to medium-low.

Add the bacon and cook until brown.

Remove the crispy bacon from the skillet onto a clean plate.

In the same skillet, add the shredded chicken and ranch seasoning. Stir and cook for about 2 minutes or until done. Remove from the skillet onto a clean plate.

In the same skillet, add butter and allow it to melt.

Add garlic and saute until aromatic.

Add flour. Whisk and cook until brown.

Gradually add the heavy cream and half & half, then whisk until well mixed. Cook for about 5 minutes or until the texture becomes thick.

Add Parmesan cheese, 1/2 cheddar cheese, and 1/2 mozzarella cheese. Stir until melted completely.

Put the chicken, bacon, pasta into the skillet. Toss until well coated with the sauce.

Transfer everything into the prepared baking dish and spread it evenly.

Sprinkle with more cheese and bacon on top.

Place it inside the preheated oven and bake for about 30 minutes or until the cheese has melted completely.

Serve and enjoy!