chicken bacon ranch pasta

Ingredients

• 1 pound pasta (penne, rotini, or fettuccine recommended)
• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup bacon, chopped
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup ranch dressing
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
2. While pasta is cooking, heat olive oil in a large skillet over medium heat.
3. Add chicken and cook until browned and cooked through. Season with salt and pepper.
4. Add bacon and garlic to the skillet and cook for 1 minute, or until bacon is crisp.
5. Pour in chicken broth and heavy cream. Bring to a simmer and cook for 5 minutes, or until slightly thickened.
6. Stir in Parmesan cheese and ranch dressing.
7. Add drained pasta to the skillet and toss to coat.
8. If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
9. Garnish with fresh parsley and serve immediately.

Notes

• For a spicier dish, add a pinch of red pepper flakes.
• To bake this dish, transfer to a baking dish, top with mozzarella cheese, and bake at 375°F (190°C) for 15-20 minutes, or until bubbly and golden brown.
• To store, let cool completely before refrigerating in an airtight container for up to 3 days.
• Use a large skillet or Dutch oven for best results.