CHICKEN BACON RANCH PASTA

CHICKEN BACON RANCH PASTA 4 slices bacon, diced 1 Rot. chicken 1 TBSP olive oil 1 TBSP Ranch Seasoning 1 (8oz) box rotini pasta 1 C shredded mozzarella cheese ½ C shredded cheddar cheese 2 TBSP fresh italian parsley Alfredo Sauce 4 TBSP unsalted butter 4 TBSP minced garlic 2 C heavy cream 1 C freshly grated Parmesan Preheat oven to 375 degrees Lightly spray a 9×9 baking dish with nonstick spray. Alfredo Sauce: Melt butter in a saucepan over medium heat. Add garlic, and cook fragrant, about 1-2 minutes. Gradually whisk in heavy cream, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. Set aside. In a medium skillet, cook the bacon to your liking While bacon is cooking, shred the chicken and place into a ziplock bag Add ranch seasoning to the ziplock bag and shake until coated In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Add pasta to the baking dish and layer with chicken and alfredo sauce Sprinkle with cheeses and bacon. Place into oven and bake for about 15-20 minutes. Serve immediately, garnished with parsley.