I absolutely love fall. The cooler weather, comfy clothes, and hearty meals always seem to give me the warm and fuzzies. Not to mention, time rolls back so we get an extra hour of sleep, what’s not to love? Pasta is a recipe that I make all year long, (probably because I have a small addiction to it, but we’ll just overlook that) but I especially love to make it in the fall and winter months.
I can’t get enough of the chicken bacon ranch trilogy. This combination of ingredients is so delicious and simply to make. This chicken bacon ranch recipe is a different take on an old classic and one of the first recipes I learned to make. A new twist on a classic that features a breadcrumb crust, onions, ranch alfredo sauce and so much cheesy goodness (I mean is there really a such thing as too much cheese? I think not!) Also unlike traditional recipe, I used turkey bacon and it didn’t sacrifice any flavor that regular bacon would give.
I probably should have mentioned that my love of pasta supersedes almost everything in my life. Hey don’t judge, I said almost. I think that if I could eat pasta every day for the rest of my life, I probably would. And I wouldn’t regret it one bit. Okay maybe only eating pasta and chocolate would make me happy forever. Last week when I made this, I was so excited to come home (besides the fact that I miss my bed) I knew this recipe was waiting for me. It tastes just as delicious as it did when I first made it, which makes it perfect for leftovers.