A flavorful dish featuring chicken, bacon, and penne in a rich, creamy ranch sauce.
# Components:
→ Meats
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 6 slices bacon, chopped
→ Pasta
03 - 12.3 oz penne pasta
→ Vegetables & Aromatics
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
→ Dairy
06 - 7 fl oz heavy cream
07 - 4 fl oz whole milk
08 - 2.1 oz cream cheese, softened
09 - 2.5 oz grated Parmesan cheese
→ Ranch Seasoning
10 - 1 tsp dried parsley
11 - 1 tsp dried dill
12 - 1 tsp dried chives
13 - ½ tsp garlic powder
14 - ½ tsp onion powder
15 - ½ tsp salt
16 - ¼ tsp ground black pepper
→ Garnish
17 - 2 tbsp chopped fresh parsley (optional)
# Method:
01 - Bring a large pot of salted water to a boil. Cook penne until al dente according to package directions. Reserve ½ cup pasta water, then drain and set aside.
02 - In a large skillet over medium heat, cook bacon until crispy. Remove with slotted spoon, drain on paper towels. Discard excess fat, reserving 1 tablespoon in pan.
03 - Add chicken to skillet, season lightly with salt and pepper. Cook 5–7 minutes until golden and cooked through. Remove to plate and set aside.
04 - In the same skillet, add chopped onion and cook 2 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
05 - Reduce heat to medium-low. Add cream cheese, heavy cream, and milk; stir until smooth and combined.
06 - Incorporate dried parsley, dill, chives, garlic powder, onion powder, salt, black pepper, and half of the Parmesan cheese. Stir until sauce is creamy.
07 - Return cooked pasta, chicken, and bacon to skillet. Toss to coat with sauce, adding reserved pasta water as needed to adjust consistency.
08 - Sprinkle with remaining Parmesan cheese and fresh parsley. Serve immediately while hot.
