Categories: Pasta
Ingredients
- 16 ounces medium shell pasta
- 2 large chicken breasts (or about 2 cups previously cooked chicken)
- salt and pepper, to taste
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup milk
- 3 tablespoons Ranch dressing mix (or 1 1oz ranch dressing mix packet)
- 1/4 teaspoon garlic powder
- 1 cup chopped Roma tomatoes
- 2 cups cubed cheddar cheese
- 1/3 cup sliced green onions (about 4 stalks)
- 1 (2.25-ounce) can sliced olives, drained
- 8 slices of bacon, cooked and crumbled
Directions
- Bring a large pot of water to boil and cook your pasta according to package directions. Drain and rinse the pasta with cold water when done.
- Meanwhile; saute chicken breasts in a pan over medium-high heat, seasoned with salt and pepper, flipping after about 5 minutes. Cook until internal temperature of the chicken reaches 165 degrees. Allow to rest for 10 minutes before dicing.
- In a medium bowl (or mason jar), combine sour cream, mayonnaise, milk, ranch dressing mix and garlic powder. Stir together till smooth. Set aside.
- In a large bowl, combine cooked pasta, chicken, diced tomato, cheese cubes, green onions, olives and bacon. Stir together to combine.
- Cover and place in the fridge for 2 hours (or more) before serving.