# Ingredient List:
→ Meats
01 - 2 large boneless, skinless chicken breasts (about 14 oz), 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 - ½ cup grated Parmesan cheese
→ Ranch Seasoning
10 - 1 teaspoon dried parsley
11 - 1 teaspoon dried dill
12 - 1 teaspoon dried chives
13 - ½ teaspoon garlic powder
14 - ½ teaspoon onion powder
15 - ½ teaspoon salt
16 - ¼ teaspoon ground black pepper
→ Garnish
17 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Bring a large pot of salted water to a boil and cook penne according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
02 - In a large skillet over medium heat, cook chopped bacon until crispy. Remove with a slotted spoon and drain on paper towels. Discard excess bacon fat, leaving about 1 tablespoon in the pan.
03 - Add chicken pieces to the skillet, seasoning lightly with salt and pepper. Cook for 5 to 7 minutes until golden and cooked through. Transfer to a plate and set aside.
04 - In the same skillet, sauté chopped onion for 2 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant.
05 - Reduce heat to medium-low, then add cream cheese, heavy cream, and milk. Stir continuously until fully smooth and combined.
06 - Stir in ranch seasoning and half of the Parmesan cheese until the sauce becomes creamy and well blended.
07 - Add cooked pasta, chicken, and bacon to the skillet. Toss gently to coat evenly, using reserved pasta water as needed to adjust sauce consistency.
08 - Sprinkle remaining Parmesan and fresh parsley on top. Serve immediately while hot.
