- For the Pasta:
- 12 oz 340 g pasta (penne, rotini, or your favorite)
- Salt for boiling water
- For the Sauce:
- 1 lb 450 g chicken breast, diced
- 6 slices of bacon chopped
- 2 tbsp olive oil if needed
- 4 garlic cloves minced
- 2 cups heavy cream
- 1 cup chicken broth
- 1 packet 1 oz ranch seasoning mix
- 1 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- 2 tbsp fresh parsley chopped (optional, for garnish)
Cook the Pasta:Boil the pasta according to the package instructions in a large pot of salted water. Drain and set aside. Cook the Bacon:In a large skillet, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon grease in the skillet. Cook the Chicken:In the same skillet, add the diced chicken. If there isn’t enough grease, add olive oil. Season with salt and pepper. Cook until golden brown and fully cooked (about 5-7 minutes). Remove from the skillet and set aside. Make the Sauce:Add minced garlic to the skillet and sauté until fragrant (about 30 seconds). Pour in the heavy cream and chicken broth. Stir in the ranch seasoning mix and simmer for 5 minutes, allowing the flavors to meld. Add the Cheese:Lower the heat and gradually stir in the Parmesan and mozzarella cheeses until melted and the sauce becomes creamy. Combine:Return the chicken, bacon, and cooked pasta to the skillet. Toss until everything is well coated with the sauce. Taste and adjust seasoning with salt and pepper. Serve:Sprinkle with fresh parsley, if desired, and serve immediately. Pair it with a crisp salad or garlic bread for the ultimate meal!
