Directions 9 steps | 45 Minutes
Prepare the rotini pasta. Fill a 4-quart pot with water and two tablespoons of salt. Bring the salted water to a boil before adding the pasta. Cook the pasta for 7 minutes.
Use a colander to drain the pasta. Set aside.
Using a cutting board and a sharp knife, cut the bacon into small strips. In a large sauté pan over medium heat, cook the bacon until crispy. While the bacon is cooking, prepare the ranch sauce.
In a blender, add the ranch seasoning, cottage cheese, water and lemon juice. Blend on high until smooth. Set aside.
Use a slotted spoon to remove the cooked bacon and place it on a paper towel lined plate. Keep the sauté pan with bacon grease on the heat for the next step.
Gently place the chicken breasts into the hot sauté pan. Sear the chicken breast on one side for 6 minutes and flip to the other side for 4 more minutes. Once the chicken breasts are thoroughly cooked, turn the heat down to low and remove the chicken.
Slice the chicken breasts into small strips. Once cut, place the strips back into the sauté pan.
Add the cooked bacon, pasta and ranch sauce to the pan with the chicken. Toss together until combined.
Serve warm and enjoy!
- Pasta can be easily substituted with gluten-free or other special dietary pastas.
- This recipe uses Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe, so adjust accordingly.
- For an extra flare serve with grated parm and chopped green onion.
- To give your pasta a summer vibe grill the chicken instead.