°1/2 lb bacon, cook and chop
°1 lb chicken, boneless/skinless
°1 tsp olive oil
°1 package dry ranch dressing mix
°8 oz pasta (I used shells)
°1 c mozzarella cheese
°1/2 c cheddar cheese
°salt/pepper, to taste
°14.5 oz Alfredo sauce


Preheat oven to 375 degrees & grease a 9 * 9 baking dish.
Heat  skillet on medium heat. Cooking bacon to crisp, about 7 min.
Drain the bacon fat in the pan and place the bacon on paper towels to absorb the remaining bacon fat.
In a one-gallon Ziploc bag, add olive oil, diced chicken (still raw at this point), and Ranch mixture.
Shake around the sealed bag to coat well.
Add the chicken to the pan and cook until no longer pink.
In a pot of boil water, cook the pasta to al dente.
Drain water and add pasta to greased baking dish
Adding cooked chicken and Alfredo sauce to pasta.
Sprinkle the cheese, bacon and salt/pepper on top of the Alfredo sauce and place the dish in the preheated oven.
Bake for about 15 minutes or until the cheese has melted.
Remove from oven and serve!