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Ingredients

cooking spray 1 (16 ounce) package farfalle (bow tie) pasta ½ cup butter 1 (8 ounce) package cream cheese, cubed 2 tablespoons ranch dressing mix 2 cups milk 1 (8 ounce) package shredded Monterey Jack cheese 8 slices cooked bacon, divided 2 cooked chicken breasts, shredded 1 cup shredded Cheddar Jack cheese

Nutrition Info

785.9 calories carbohydrate: 45.8 g cholesterol: 163.4 mg fat: 49.1 g fiber: 1.9 g protein: 40.5 g saturatedFat: 26.4 g servingSize: - sodium: 868 mg sugar: 5 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 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 dressing mix, whisk until smooth. Slowly whisk in milk. Stir in Monterey Jack cheese, cook until cheese has melted and sauce has thickened, 5 to 10 minutes. Crumble 6 slices bacon and stir into sauce.
Combine cooked pasta and shredded chicken in a large bowl. Pour sauce on top and mix until well combined. Transfer to the prepared baking dish. Top with Cheddar Jack cheese and crumble remaining 2 slices of bacon on top.
Bake in the preheated oven until cheese has melted, about 20 minutes.

8 servings

A delicious and easy pasta bake that is full bacon ranch flavor.