Step 1

1. Preheat oven to 375°F.

Step 2

2. Begin by cooking the pasta according to package instructions until al dente, drain and set aside.

Step 3

3. In a large skillet, add chopped bacon and cook until crispy! Remove some of the bacon fat if desired, leaving about 1 tablespoon in the skillet for flavor.

Step 4

4. Season the chicken breast with chicken seasoning, onion powder, smoked paprika,garlic/herb & complete seasoning, (Salt & pepper to taste)

Step 5

5. In the same skillet, add chicken! Cook until the chicken is golden brown and cooked through. Remove the chicken from the skillet. Slice & set it aside.

Step 6

6. Add 2 tbs of butter to skillet and sauté diced onion & garlic paste for about 1 minute, until fragrant. Lower the heat to medium, then add chicken broth, heavy cream, parmesan cheese, mozzarella cheese, ranch seasoning pack, 1 tsp complete seasoning (salt & pepper to taste) stirring well to combine. Allow the sauce to simmer for a few minutes to thicken slightly.

Step 7

7. In a baking dish add rigatoni pasta & alfredo sauce mix until combined. Top with bacon , sliced chicken , ranch (optional) & shredded Colby Jack cheese.

Step 8

8. Bake at 375°F for about 10-15 minutes, until the pasta is warmed and cheese is melted.

Step 9

Garnish with chopped parsley! Serve Hot & Enjoy!