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BLT Pasta
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2 cups uncooked dried mini rotini or fusilli pasta

1/4 cup Land O Lakes® Butter

2 teaspoons finely chopped fresh garlic

1 teaspoon dried parsley flakes

1/4 teaspoon salt

1/4 teaspoon fresh lemon juice

1 pound boneless skinless chicken breasts

1/2 cup ranch dressing

10 slices bacon, cooked, chopped

2 cups grape or cherry tomatoes, cut in half

2 cups fresh baby spinach leaves, coarsely chopped

How to make

  1. STEP 1

    Cook pasta according to package directions; drain.

  2. STEP 2

    Melt butter in 12-inch skillet over until sizzling. Add minced garlic, parsley flakes, salt and lemon juice; sauté 1 minute.

  3. STEP 3

    Add chicken; sauté 13-18 minutes or until chicken reaches at least 165°F, is golden brown on both sides and juices run clear when pierced with a fork.

  4. STEP 4

    Remove chicken from skillet. Cut into bite-sized pieces; set aside.

  5. STEP 5

    Place cooked pasta, salad dressing, bacon and tomatoes into skillet; stir until heated through. Add chicken and spinach; toss to coat.

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