Chicken Bacon Ranch Alfredo Sauce can be made entirely from scratch or from leftovers. You can easily swap out some ingredients for store-bought ones your family prefers. This creamy sauce is ready in just 30-minutes.
1cupwhole milk, half and half, or cream [See Note 2]
1/4cup(4 tbsp) butter
4cupscooked pasta
1cupgrated Parmesan cheese [See Note 3]
1cupcooked chicken, shredded or chopped
4 - 8slicesbacon, crumbled
Salt and pepper to taste
Optional Garnishes:
Fresh chopped parsley or basil
additional parmesan
Instructions
In a 12-inch non-stick skillet over medium heat, heat the olive oil. When the olive oil is hot, add the onions and saute until translucent. You don't want any color just softened.
Add the garlic and cook another minute. This takes away the bitterness.
Add the powdered ranch dressing mix over the onions and garlic and stir to combine. Add the milk, cream, or half and half and butter.
Add the Parmesan cheese and cook until melted.
Season with salt and pepper to taste. (I find I use less salt since the bacon and Parmesan are quite salty enough.)
Top cooked pasta with alfredo sauce, shredded chicken, and sprinkle the crumbled bacon over the top.
Garnish with fresh chopped parsley or basil.
Notes
Traditional powdered ranch dressing packets are loaded with MSG, therefore, I make my own and always have it on hand. If you prefer, you may substitute 1 small seasoning packet.
The richer the milk or cream you start with the richer and creamier the sauce.
I used a block of Parmesan cheese and hand grate it, I find block cheese to be more flavorful than the pre-shredded variety. If you prefer, you may substitute in 1 bag of shredded cheese.