1 pound Tenderoni penne rigate
6 strips of bacon, diced
2 tbsp all-purpose flour
1 packet ranch dressing mix
2 cups milk
1 tbsp butter
Salt and pepper
2 boneless skinless chicken breasts (cut into pieces)
1 cup shredded cheddar cheese
Start by cooking your pasta, draining it, and setting it aside.
While you are making your noodles; cook your bacon on a skillet, drain the grease but keep 1 tablespoon of bacon drippings in the pan.
Add a tablespoon of butter to the bacon drippings and toss in your chicken breast pieces (cook until no longer pink/browned).
Pour the ranch dressing mix and flour over the chicken then add the 2 cups of milk. Stir until it is bubbly and thick.
Add the cheese and half of your diced bacon pieces to the pan; stir until melted.
Combine the sauce and pasta noodles together – add salt and pepper to taste.
Top off the dish with the extra bacon pieces