Description
A rich, crowd-pleasing pasta loaded with tender chicken, crisp bacon, and a tangy ranch cream sauce. Easy enough for weeknights, indulgent enough for guests.
Ingredients
12 oz short pasta (penne, rigatoni, or fusilli)
6–8 slices bacon, chopped
1 lb boneless skinless chicken breast, diced
1 packet ranch seasoning (about 3 tbsp)
1 1/2 cups heavy cream (or half-and-half)
1 cup low-sodium chicken broth
4 oz cream cheese, softened (optional)
1 cup shredded cheddar or mozzarella
2 cloves garlic, minced
1–2 tbsp olive oil or butter
Salt and black pepper, to taste
2 tbsp chopped parsley or green onions, for garnish
Optional: 2 cups broccoli florets or 2 cups baby spinach
Instructions
1. Boil pasta in salted water until just shy of al dente; reserve 1/2 cup pasta water and drain.
2. Cook bacon in a deep skillet over medium heat until crisp; transfer to a paper towel. Reserve about 1 tbsp drippings.
3. Season chicken with salt and pepper; cook in the bacon drippings over medium-high heat until browned and cooked through, 5–6 minutes. Remove to a plate.
4. Add oil or butter if needed; sauté garlic 30 seconds until fragrant.
5. Whisk in ranch seasoning, chicken broth, and heavy cream; reduce heat and simmer 2–3 minutes to slightly thicken.
6. Stir in cream cheese until smooth, then add shredded cheese and melt into a velvety sauce.
7. Return chicken to the skillet. Add drained pasta and splash in reserved pasta water as needed to loosen.
8. Fold in most of the bacon. If using veggies, add steamed broccoli or wilt in spinach and toss until coated. Adjust salt and pepper.
9. Top with remaining bacon and garnish with parsley or green onions. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes