Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Servings:
8
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9×13-inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Meanwhile, melt butter in a saucepan over medium heat. Add cream cheese and ranch mix; whisk until smooth. Slowly whisk in milk. Stir in Monterey Jack; cook until melted and sauce thickened, 5 to 10 minutes. Crumble in 6 strips bacon; stir to combine.
Combine pasta and chicken together in a large bowl. Pour in sauce and mix until well combined; transfer to prepared baking dish. Sprinkle on Cheddar Jack; crumble remaining 2 strips bacon on top.
Bake in the preheated oven until cheese melted, about 20 minutes.
Nutrition Facts (per serving)
| 786 | Calories |
| 49g | Fat |
| 46g | Carbs |
| 41g | Protein |
