Categories: Meals

Ingredients

• 16 oz. package thick-cut bacon, cut into 1-inch pieces
• 3 garlic cloves, minced
• 4 cups heavy whipping cream
• 1 cup shredded Parmesan
• 2 (1-oz.) envelopes ranch dressing mix
• 2 tsp kosher salt
• 1 tsp black pepper
• 4 cups shredded cooked chicken
• 16 oz. large elbow macaroni, cooked as directed
• 1 cup chopped fresh parsley
• 1 cup shredded mozzarella
• 1/2 cup shredded sharp Cheddar cheese
• Garnish: black pepper

Directions

1. Preheat oven to 375.

2. In a large Dutch oven, cook bacon over medium-high heat until crisp, about 20 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 2 tbsp. drippings in skillet.

3. Add garlic to skillet; cook until fragrant, about 1 minute. Gradually whisk in cream; bring to a low boil, and cook until slightly thickened, about 6 minutes. Add Parmesan, ranch mix, salt and pepper, whisking until cheese is melted. Remove from heat; stir in half of bacon, chicken, pasta and parsley. Spoon mixture into a 13×9-inch baking dish. Sprinkle with mozzarella, Cheddar, and remaining bacon.

4. Bake until golden brown and bubbly, about 25 minutes. Garnish with pepper. Let stand for 10 minutes before serving.

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