Chicken Bacon Ranch Pasta (Print Version)
# Ingredients:
01 -
6 slices bacon, chopped
02 -
16 ounces boneless, skinless chicken breasts, cubed
03 -
18 ounces water
04 -
8 ounces penne pasta, uncooked
05 -
1 tablespoon ranch seasoning
06 -
4 ounces heavy cream
07 -
1 cup sharp cheddar cheese, freshly grated
08 -
1 tablespoon fresh parsley, chopped
# Instructions:
01 -
In a sauté pan over medium heat, add chopped bacon and cook until crispy. Remove from pan and set aside. Drain all but 2 tablespoons of bacon grease or add olive oil to equal 2 tablespoons.
02 -
Add cubed chicken and cook for about 3 to 4 minutes, or until cooked through. Remove from pan, set aside, and cover to keep warm.
03 -
Add water, penne pasta, and ranch seasoning to the pan. Stir to combine and bring to a simmer. Cover and reduce heat to low. Cook pasta to al dente following package directions, ensuring most liquid is absorbed. If pan looks dry, add another 1-2 ounces of water.
04 -
Add cooked chicken, bacon, heavy cream, and shredded cheese to the pan. Stir until cheese has melted. Remove from heat and let sit for 5 minutes until sauce has thickened.
05 -
Top with fresh parsley and serve immediately.
# Notes:
01 -
Consider adding a cup of peas, cooked broccoli, or spinach for extra vegetables.
02 -
Heavy cream can be substituted with sour cream if necessary.
03 -
Use freshly grated cheese to avoid a grainy sauce, as pre-shredded cheese can impact texture.
04 -
Accurately measure water and pasta to ensure proper liquid absorption during cooking.