12 ounces rotini pasta
1 package bacon, diced and cooked
½ yellow onion, diced
3 boneless skinless chicken breasts, diced
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon ranch seasoning
1 tablespoon minced garlic
15 ounces alfredo sauce
1 cup cheddar cheese, shredded
Directions
Remove the cooked bacon from the skillet and drain. Retain about 1-2 tablespoons of bacon grease in the skillet.
Add diced onion to the skillet and cook for 2-3 minutes. Then, add the diced chicken breasts. Season with paprika, garlic powder, onion powder, and ranch seasoning. Cook until the internal temperature of the chicken reaches 165°F (about 7-8 minutes).
Add minced garlic to the skillet and cook for 1 minute. Then, add the alfredo sauce and stir to combine. Bring the sauce to a simmer.
Add the drained pasta to the skillet along with half of the cooked bacon. Stir until well combined.
Top the mixture with shredded cheddar cheese and the remaining bacon. Cover the skillet until the cheese is melted. Serve and enjoy!
