Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5

Ingredients

• 12 oz rotini pasta
• 3 cups shredded rotisserie chicken
• 6 slices bacon, cooked and crumbled
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1½ cups chicken broth
• 1 cup heavy cream
• 1 (1 oz) packet ranch seasoning mix
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• Salt and black pepper, to taste
• Chopped green onions or fresh parsley, for garnish (optional)

Optional Add-Ins

• Frozen peas
• Steamed broccoli
• Sun-dried tomatoes
• Extra bacon
• Red pepper flakes
• Extra cheese

Instructions

1. Cook the rotini according to the package directions until al dente. Drain and set aside.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant.
3. Stir in the chicken broth, heavy cream, and ranch seasoning. Bring to a gentle simmer, stirring occasionally.
4. Add the cheddar cheese and Parmesan cheese. Stir until the sauce is smooth and creamy.
5. Fold in the shredded rotisserie chicken and crumbled bacon. Simmer for 2–3 minutes, just until heated through.
6. Add the cooked pasta and toss until every piece is coated in the creamy sauce.
7. Taste and season with salt and freshly cracked black pepper as needed. Garnish with chopped green onions or parsley before serving.

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Texas Girl Tip 🤍

Rotisserie chicken is the secret to getting dinner on the table fast. If you have leftover steamed broccoli or spinach in the fridge, stir it in during the last minute of cooking for an easy veggie boost.