Creamy Chicken Bacon Ranch Mac and Cheese

Directions:
Boil pasta 1 minute shy of al dente according to package instructions, drain, and toss with a drizzle of olive oil to prevent sticking. Set aside.
Preheat oven to 375°F (190°C) and butter a 3-quart baking dish. Set aside.
In a large, deep skillet or Dutch oven, cook the bacon over medium-low heat until crisp. Remove with a slotted spoon to a plate, leaving about 1 Tbsp of bacon fat in the skillet.
Increase heat to medium and add shredded chicken and ranch seasoning. Cook, stirring to coat, for 2-3 minutes. Remove to a plate.
Add butter and garlic to the skillet, cooking for about 30 seconds until garlic is fragrant. Add flour and whisk to form a paste. Gradually whisk in heavy cream and half and half, cooking for 3-5 minutes until thickened.
Stir in all the Parmesan cheese, half of the mozzarella, and half of the cheddar. Once the cheese is melted, stir in the cooked pasta, chicken, and half of the bacon pieces.
Transfer to the prepared baking dish, top with remaining mozzarella, cheddar, and bacon. Bake for 25-30 minutes until bubbly and the cheese is melted.
Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes
Kcal: 884 kcal | Servings: 8 servings