Ingredients
- 2 boneless, skinless chicken breasts
- 6 strips bacon
- 8 oz (225 g) pasta (penne or rotini)
- 1 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
1. Preheat the Oven
Preheat your oven to 400°F (200°C). Lightly grease a baking dish and set aside.
2. Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
3. Cook the Bacon
In a large skillet over medium heat, cook the bacon until crispy. Transfer to paper towels to drain, then chop into bite-sized pieces.
4. Cook the Chicken
Using the same skillet, add olive oil if needed. Season the chicken breasts with salt and pepper. Cook for 6–7 minutes per side, or until fully cooked and golden. Remove from heat and let rest, then slice.
5. Combine the Ingredients
In a large bowl, mix the cooked pasta, ranch dressing, shredded cheddar cheese, cherry tomatoes, and chopped bacon until well combined.
6. Assemble and Bake
Transfer the pasta mixture to the prepared baking dish. Arrange the sliced chicken on top and sprinkle with any remaining cheese.
Bake for 15–20 minutes, or until heated through and the cheese is melted and bubbly.
7. Serve
Garnish with fresh parsley if desired. Serve hot and enjoy!