Ingredients:

4 slices bacon, diced

2 boneless, skinless chicken thighs, cut into 1-inch chunks

1 tablespoon olive oil

1 tablespoon Ranch Seasoning and Salad Dressing Mix

8 ounces rotini (3 cups raw)

1 cup shredded mozzarella cheese

1/2 cup shredded cheddar cheese

2 tablespoons chopped fresh parsley leaves

2 tablespoons unsalted butter

3 cloves garlic, minced

1 cup heavy cream

1/4 cup freshly grated Parmesan

Kosher salt and freshly ground black pepper

Directions:

1. Preheat oven to 375 degrees F.

2. Lightly oil a 9×9 baking dish or coat with nonstick spray.

3. To make the alfredo sauce, melt butter in a saucepan over medium heat.

4. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.

5. Gradually whisk in heavy cream.

6. Cook, whisking constantly, until incorporated, about 1-2 minutes.

7. Stir in Parmesan until slightly thickened, about 1-2 minutes.

8. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.

9. Set aside.

10. Heat a large skillet over medium high heat.

11. Add bacon and cook until brown and crispy, about 6-8 minutes.

12. Drain excess fat; reserving 1 tablespoon in the skillet.

13. Transfer bacon to a paper towel-lined plate.

14. In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and Ranch Seasoning, shaking to coat thoroughly.

15. Add chicken to the skillet and cook, flipping once, until cooked through, about 2-3 minutes on each side; set aside.

16. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

17. Add pasta to the prepared baking dish and layer with chicken and alfredo sauce; sprinkle with cheeses and bacon.

18. Place into oven and bake until bubbly and heated through, about 15-20 minutes.

19. Serve immediately, garnished with parsley, if desired.

Bon Appetit!