Print
Ingredients
Scale
- 2 tablespoons olive oil
- 4 boneless skinless chicken breasts, cut into cubes
- 1 package (about 2 tablespoons) dry ranch seasoning
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1 ½ cups whole milk, warmed
- 1 teaspoon salt
- ⅛ teaspoon garlic powder
- 2 tablespoons dry ranch seasoning
- ½ cup white cheddar cheese, freshly grated
- ¼ cup mozzarella cheese, freshly grated
- 8 ounces (2 cups) uncooked elbow macaroni, cooked al dente and drained
- 4 strips bacon, cooked and crumbled
- Salt and pepper to taste
- Parsley, chopped (for garnish)
Instructions
- Coat chicken cubes with ranch seasoning.
- Heat olive oil in a skillet and cook chicken until golden brown.
- In the same skillet, melt butter and whisk in flour until light brown.
- Slowly add warmed milk and whisk until sauce thickens.
- Stir in salt, garlic powder, and ranch seasoning.
- Remove from heat and fold in grated cheeses.
- Combine cooked macaroni with cheese sauce, add chicken and bacon.
- Garnish with parsley and serve.
Notes
Use freshly grated cheese for a smoother melt.
Adjust ranch seasoning to your taste preference.
Cook pasta al dente to ensure it maintains texture in the dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 570
- Sugar: 3
- Sodium: 900
- Fat: 28
- Saturated Fat: 11
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 53
- Fiber: 2
- Protein: 35
- Cholesterol: 95