• 6 cups pasta (I like rotini or egg noodles)
• 3 boneless chicken breasts, diced
• 6 slices bacon
• 2 tbsp butter
• 2 tbsp flour
• 1 pkg ranch dressing mix
• 1 1/2 cups milk
• 2 cups shredded cheddar cheese
• Salt and black pepper to taste

Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm. Fry bacon in a large skillet over medium heat until crisp; transfer to plate lined with paper towels. Drain all but 1 tablespoon of bacon drippings from the pan and add the butter, stirring until melted. Add diced chicken and sprinkle with salt and pepper, sauteing until done. Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, continuing to stir until thickened and bubbly. Add the cheese and stir until melted; then crumble bacon and stir gently. Taste for seasoning and…