Chicken Bacon Ranch Casserole

INGREDIENTS:

• 4 slices bacon, diced
• 2 boneless, skinless chicken thighs*, cut into 1-inch chunks
• 1 tablespoon olive oil
• 1 tablespoon Ranch Seasoning and Salad Dressing Mix, or more, to taste
• 8 ounces rotini
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 2 tablespoons chopped fresh parsley leaves
• 1 jar Alfredo sauce

DIRECTIONS:

1. Preheat oven to 375 degrees F. Lightly oil a 9×9 baking dish or coat with nonstick spray.
2. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
3. In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and Ranch Seasoning, shaking to coat thoroughly. Add chicken to the skillet and cook, flipping once, until cooked through, about 2-3 minutes on each side; set aside.
4. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
5. Add pasta to the prepared baking dish and layer with chicken and alfredo sauce; sprinkle with cheeses and bacon. Place into oven and bake until bubbly and heated through, about 15-20 minutes.
6. Serve immediately, garnished with parsley, if desired.