To start, dice up
2 large chicken breasts
(4 if small)
Drizzle with
2 Tablespoons olive oil
1 tsp. salt
1 tsp. black pepper
Place the prepped chicken into a large bag and season with
2 Tablespoons dry ranch seasonings
Close the bag and shake/massage until the chicken is coated
Set in the fridge
Set a large pot of water to boil on the stove
Cook 16 oz. rotini pasta according to the directions until al dente
Begin cooking 5 slices thick cut bacon
Place the bacon slices in a medium skillet
Cook until lightly crisp
When the pasta is done, drain and set aside
When the bacon slices are done, remove from pan and set on a paper towel
Place the seasoned chicken into the pan with the bacon grease and cook until browned
*if making a homemade alfredo sauce begin that now*
Chop the bacon slices into pieces
Lightly oil a 9 x 13 baking dish
Preheat oven to 350 degrees F
Layer the drained pasta in the bottom of the dish
Put the cooked chicken and bacon over the pasta
Pour in
(1) 14 oz. can diced tomatoes
(2) 15 oz. jars alfredo sauce (about 3 12 Cups homemade alfredo sauce)
Stir everything together
Sprinkle with
1 Cup Mexican cheese blend
1 Cup thick slices mozzarella cheese
Bake 20 minutes until bubbling and browned
Serve with chopped parsley over top if desired