As always I tweaked the above recipe link a bit.
4 slices bacon chopped
2 boneless skinless chicken breasts cut into bite size pieces ( When I make this again I will use 3 chicken breasts.)
1 tbsp olive oil
1 tbsp homemade ranch seasoning ( I used this → recipe)
8 ounces penne pasta (if I make this again I will stick to the rotini the recipe called for penne was a little to dense a pasta for this recipe I think.)
1 cup shredded mozzarella
1/2 cup sharp cheddar cheese
2 tbsp unsalted butter
1 cup heavy cream ( I had none so I improvised with this → recipe)
1/4 cup grated parmesan
salt & pepper to taste
Preheat oven to 375 degrees and lightly spray at 9x9 pan.
To make Alfredo sauce I had to make up my homemade heavy cream recipe first and then set aside. Them heat up the butter over medium heat in a saucepan then add garlic and stir constantly til fragrant. Whisk in heavy cream until incorporated (about 1 to 2 minutes). Stir in parmesan until slightly thickened. If mixture is too thick add more heavy cream. Salt and pepper to taste and then set aside.
Heat skillet over medium heat and cook bacon until crisp. Reserve about 1 tablespoon of the fat from the bacon in the pan before you set aside the bacon on a paper towel lined plate.
In a gallon ziploc bag add chicken, olive oil and ranch seasoning to bag. Then toss around till all chicken is coated. Add chicken to skillet with the 1 tbsp reserved bacon fat and cook through flipping once.
While the chicken is cooking put pasta on to cook per packaging and then drain.
Now its just assembly. Add pasta to pan, pour alfredo over top, then add bacon and chicken and top with cheeses. (I am going to mix them all together next time along with a little bit of the cheese then put the rest of the cheese on top so its more incorporated while cooking.)
Pop in the oven for 15-20 minutes until heated through and bubbly.
It was really good but I will change those few things I mentioned next time cause I think it will make it that much better.