Ingredients
Scale
- Cooking spray
- 1 (16 ounce) package farfalle (bow tie) pasta
- ½ cup unsalted butter
- 1 (8 ounce) package cream cheese, cubed
- 2 tablespoons ranch dressing mix
- 2 cups milk
- 1 (8 ounce) package shredded Monterey Jack cheese
- 8 strips cooked bacon, divided
- 2 cooked chicken breasts, shredded
- 1 cup shredded Cheddar Jack cheese
Instructions
- Preheat the oven to 350°F (175°C). Coat a 9×13-inch baking dish with cooking spray.
- Cook pasta in boiling salted water for 12 minutes until al dente.
- Melt butter in a saucepan over medium heat. Add cream cheese and ranch mix; whisk until smooth.
- Slowly whisk in milk. Stir in Monterey Jack cheese until melted and sauce thickens (5-10 minutes).
- Crumble in 6 strips of bacon and stir.
- Combine pasta and chicken in a large bowl. Pour in sauce and mix well.
- Transfer to the baking dish. Top with Cheddar Jack cheese and remaining crumbled bacon.
- Bake for 20 minutes until cheese melts.
Notes
- Use freshly cooked bacon for best texture.
- Shred chicken while warm for easier handling.
- Adjust ranch seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 portion
- Calories: 580
- Sugar: 4g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg