Chicken Bacon Ranch Pasta

This also is a favorite. I had some family asking about my recipe for this as well, and told them I'd share. I've seen many variations online, but I use cream cheese in mine. This Alfredo sauce is one I use in several recipes. 

6 slices thick cut bacon (diced)
3 boneless chicken breasts (diced)
1 pkg ranch dressing mix
12 oz rotini rainbow pasta
4 oz shredded mozzarella
2 oz cheddar cheese

Alfredo:
4 TBS butter (sliced)
1 1/2 cups milk
8 oz cream cheese 
1 1/2 cup shredded Parmesan cheese


Preheat oven to 375 degrees.

In large stockpot, cook pasta as directed to al dente. Drain (don't rinse). Return to stockpot. 

In large saucepan, heat butter, milk, and cream cheese over low until cream cheese is melted. Stir in Parmesan cheese until melted. Keep on a low heat setting. Too much heat might cause the cheese to separate. 

Cook bacon in large skillet until crispy. Transfer bacon to paper towel. Reserve 2 TBS of bacon grease. Add chicken to skillet. Toss to coat with bacon grease. Sprinkle ranch dressing mix over chicken, stir to coat. Cook chicken until no longer pink.

Add Alfredo sauce and chicken to stockpot with pasta. Stir to coat well.

Grease 9x13 baking dish with cooking spray. Add pasta mix to baking dish. Sprinkle cheeses evenly on top. Top with diced bacon.

Bake 15-20 minutes. Remove from ove, allow to stand 10-15 minutes before serving. Otherwise, it's really hot!