# Components:
→ Meats
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 6 slices bacon, chopped
→ Pasta
03 - 12 oz penne pasta
→ Vegetables & Aromatics
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
→ Dairy
06 - ¾ cup heavy cream
07 - ½ cup whole milk
08 - ¼ cup cream cheese, softened
09 - ⅔ cup 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)
# Directions:
01 - Boil penne pasta in a large pot of salted water according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
02 - In a large skillet over medium heat, cook bacon until crispy. Remove with a slotted spoon and drain on paper towels. Discard excess fat, leaving 1 tablespoon in the pan.
03 - Add chicken pieces to skillet, season with salt and pepper, and cook 5 to 7 minutes until golden and cooked through. Transfer to a plate.
04 - In the same skillet, cook chopped onion for 2 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
05 - Reduce heat to medium-low. Add cream cheese, heavy cream, and milk, stirring until smooth and combined.
06 - Mix in the ranch seasoning ingredients and half of the Parmesan cheese until the sauce is creamy.
07 - Add cooked pasta, chicken, and bacon to the skillet. Toss to coat with sauce, adding reserved pasta water as needed to adjust consistency.
08 - Top with remaining Parmesan and chopped fresh parsley before serving hot.
