ONE POT BACON RANCH CHICKEN PASTA

INGREDIENTS

• 2 cups Chicken broth Low sodium
• 1 1/4 cup Milk Whole or 2%
• 1 packet Dry ranch packet 1 oz. packet
• 1 cup Cream cheese Full fat
• 1 cup Cheddar cheese Full fat
• 1 cup Shredded rotisserie chicken
• Salt To taste
• Pepper To taste
• 8 oz. Spaghetti
• 1/4 cup Parmesan cheese Full fat
• 1/4 cup Cheddar cheese Full fat
• 1/3 cup Bacon Cooked, Crumbled or roughly chopped
• 1 tbsp Parsley Fresh, Roughly chopped

INSTRUCTIONS

• In a large nonstick pot, mix together broth, milk, ranch powder and cook on medium heat until partially combined.  
• Add cream cheese, cheddar cheese and mix until cheese is half melted. 
• Add chicken, salt, pepper, pasta and mix until pasta is fully covered in the liquid.
• Cover and cook cook for about 15 minutes or until pasta is fully cooked. 
• Mix in parmesan cheese and cheddar cheese.
• Sprinkle bacon and parsley on top and enjoy. 

RECIPE NOTES

Tastes best and creamy when served fresh but leftovers can be stored in a sealed container in the fridge for up to 2 days.

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