- 4 slices bacon, diced
- 2 boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 pkg. Ranch Seasoning and Salad Dressing Mix
- 16 oz. rotini, prepared according to package instructions
- 1 1/2 c. shredded cheese
- 1 c. coarsely torn greens (I used red chard, but spinach, kale, or the like will also work well)
- 1 c. Alfredo sauce (make your own or use a good quality jarred version)
- Kosher salt and freshly ground black pepper, to taste
Preheat the oven to 375° F. Lightly grease a 9×13-inch baking dish or coat with nonstick spray.
Heat a large skillet over medium high heat. Add the bacon and cook until brown and crispy, about 6-8 minutes. Transfer the bacon to a paper towel-lined plate to drain and cool.
Add the chicken to the skillet, seasoning with the ranch seasoning mix. Cook, flipping once, until cooked through, about 2-3 minutes on each side; set aside.
Toss the prepared pasta with the torn greens and Alfredo sauce. Add the pasta to the prepared baking dish and layer with the chicken; sprinkle the top with the shredded cheese and bacon. Place the baking dish into the preheated oven and bake until bubbly and heated through, about 15-20 minutes.
- Yields: 6-8 servings
- Preparation Time: 45 minutes
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