Chicken Bacon Ranch Pasta Salad

2 chicken breasts boneless skinless

1/2 teaspoon Kosher salt

1/2 teaspoon cracked black pepper

2 tablespoons canola oil

4 ounces cream cheese room temperature

8 ounces bacon cooked and crumbled

8 ounces sharp cheddar cheese diced finely in 1/2 inch cubes

1 cup ranch dressing

1 pound cooked fusilli pasta

Note: click on times in the instructions to start a kitchen
timer while cooking.

Butterfly the chicken breasts open, cutting them to be the
same shape but half as thick.

Add salt and pepper to the chicken breasts.

Add canola oil to your large skillet and heat on high heat.

Add to the pan and sear for 3-5 minutes.

Flip the chicken and cook on the other side.

Remove from the pan and let cool.

Chop the chicken into 1 inch cubes.

In a large bowl add the cream cheese and ranch dressing and
mix well.

Add the chicken bacon, cheddar cheese, ranch dressing and
pasta.

Toss together until well coated.

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