Heat oven to 350 degrees.
Cook pasta according to package directions, just until al dente.
Add butter to the large sauté pan over medium-low heat. Add garlic and cook, stirring constantly, for 1 minute until fragrant.
Add flour and the packet of ranch seasoning mix and cook, stirring frequently for 1 minute.
Whisk in half and half until the mixture becomes smooth and creamy. Cook over medium-low heat, stirring occasionally for 3-4 minutes until it thickens. Don’t let it come to a simmer or boil.
Stir in 1 cup cheddar cheese and all the Parmesan cheese until melted. Season to taste with salt and pepper.
Add cooked pasta, most of the bacon (reserve some for topping), and shredded chicken. Toss to coat everything evenly.
Cook until everything is warmed through. Season to taste with salt and pepper.
Transfer to an oven-safe dish like this 9×13 white baking dish or this enameled cast iron pan and top pasta with remaining shredded cheddar cheese and bacon. Cover and bake for about 5-10 minutes or until the cheese is melted and the pasta is warmed through. Garnish with thinly sliced chives, green onion, and parsley, and enjoy. Optional: drizzle with ranch if desired
0 servings
10-12 Servings