Ingredients
1/2 pound thick-cut bacon
1 pound boneless skinless chicken breasts diced
3 tablespoons all-purpose flour
6 cups chicken stock
3 tablespoons ranch seasoning
1 pound dry rigatoni noodles
2 cups mozzarella
Instructions
In a large oven-proof dutch oven, over medium heat cook the bacon. until almost crisp.
Add in the diced chicken breasts and cook for about three minutes, until no longer pink, about 3 to 5 minutes.
Whisk in the flour and then whisk in the chicken stock slowly. Stir in the ranch seasoning.
Stir in the dry rigatoni noodles, cover, turn up the heat, and bring to a boil. Reduce to a simmer, and cook uncovered for 15 minutes.
Stir in one cup of the mozzarella, and then sprinkle the rest on the top. Broil for 5 minutes. Serve while warm and enjoy!