As I took my first few bites, I looked over at my son only to realize he was nearly finished his whole dish of pasta. I asked him "So, I guess this is a dish you'd eat again?" and his only reaction was to chuckle at me. My daughter, who ate hers without the chicken or bacon, loved her new "Ranch Mac n Cheese." My husband and I were also believers and this is a dish I will definitely add to my pasta rotation. If you've never made alfredo before, it's super easy and comes together in the matter of a couple of minutes. Making it fresh is, in my opinion, far superior to anything I've ever tasted from a jar. In fact, I always thought I didn't like Alfredo sauce because of its less-than-tasty, jared, cousin but since I first made it from scratch, I was forever converted to the ways of alfredo.
I didn't serve this on fettuccine, as is traditional, but you do need a pretty substantial pasta to hold up to this full bodied sauce. We used a ridged macaroni noodle which we felt added to the dish making it even more of comfort food but you can, of course, use your favorite pasta. Enjoy.
16 oz thick cut macaroni pasta, fetticune or your favorite pasta
2 cups cooked and chopped chicken
6 slices cooked and crumbled bacon
1/4 cup butter
1/4 cup flour
2 cups heavy cream or milk
2 1/2 tbsp powdered ranch dressing or 1 packet of powdered ranch dressing
3/4 cup shredded cheese blend
Cook pasta per the package instructions and drain.
For the sauce:
Melt butter in saucepan, add flour and stir to combine. Once you have your roux, add heavy cream or milk stirring constantly until sauce thickens. Remove from heat and stir ranch dressing until well combined. Add cheese and stir until melted and well combined.
I plated this by putting pasta into the bottom of a bowl, topping with the desired amount of Ranch Alfredo sauce, and then layering on the warm chicken, bacon crumbles and chopped parsley to garnish. You can also combine all these together and make a casserole of sorts and serve family style.