Servings: 4

4 slices bacon, diced 4 slices bacon, diced
2 boneless, skinless chicken thighs*, cut into 1-inch chunks 2 boneless, skinless chicken thighs*, cut into 1-inch chunks
1 tablespoon olive oil 1 tablespoon olive oil
1 tablespoon Ranch Seasoning and Salad Dressing Mix, or more, to taste 1 tablespoon Ranch Seasoning and Salad Dressing Mix, or more, to taste
8 ounces rotini 8 ounces rotini
1 cup shredded mozzarella cheese 1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese ½ cup shredded cheddar cheese
2 tablespoons chopped fresh parsley leaves 2 tablespoons chopped fresh parsley leaves
 
FOR THE ALFREDO SAUCE FOR THE ALFREDO SAUCE
 
2 tablespoons unsalted butter 2 tablespoons unsalted butter
3 cloves garlic, minced 3 cloves garlic, minced
1 cup heavy cream, or more, to taste 1 cup heavy cream, or more, to taste
1/4 cup freshly grated Parmesan ¼ cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste Kosher salt and freshly ground black pepper, to taste

Preheat oven to 375 degrees F.
Lightly oil a 9×9 baking dish or coat with nonstick spray.
To make the alfredo sauce, melt butter in a saucepan over medium heat.
Add garlic, and cook, stirring frequently, until fragrant, about 1 to 2 minutes.
Gradually whisk in heavy cream. Cook, whisking constantly, until incorporated, about 1 to 2 minutes.
Stir in Parmesan until slightly thickened, about 1 to 2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste. Set aside.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6 to 8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and Ranch Seasoning, shaking to coat thoroughly. Add chicken to the skillet and cook, flipping once, until cooked through, about 2 to 3 minutes on each side; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Add pasta to the prepared baking dish and layer with chicken and alfredo sauce; sprinkle with cheeses and bacon.
Place into oven and bake until bubbly and heated through, about 15 to 20 minutes.
Serve immediately, garnished with parsley, if desired.