1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup ranch dressing
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken breasts to the skillet and cook until browned and cooked through, about 6-8 minutes. Remove the cooked chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and cook for 1-2 minutes, or until fragrant.
Reduce the heat to medium-low and add the heavy cream to the skillet. Bring the cream to a simmer, then whisk in the grated Parmesan cheese until smooth and creamy.
Stir in the ranch dressing and cooked chicken pieces. Season with salt and pepper to taste.
Add the cooked fettuccine pasta to the skillet and toss until evenly coated in the sauce.
Transfer the chicken bacon ranch Alfredo pasta to serving plates or a large serving dish.
Sprinkle the crumbled bacon over the top of the pasta.
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