# What You'll Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 6 slices bacon, chopped
→ Pasta
03 - 12.3 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 - 2 oz cream cheese, softened
09 - ¼ 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)
# Method Steps:
01 - Boil penne pasta in a large pot of salted water until al dente according to package directions. Reserve ½ cup of pasta water, then drain and set aside.
02 - Cook chopped bacon in a large skillet over medium heat until crispy. Remove with a slotted spoon and drain on paper towels. Discard excess fat, leaving about 1 tablespoon in the pan.
03 - Add chicken pieces to the skillet, season lightly with salt and pepper, and cook for 5 to 7 minutes until golden and cooked through. Transfer to a plate and set aside.
04 - In the same skillet, add chopped onion and cook for 2 minutes until softened. Add minced garlic and sauté for 30 seconds until fragrant.
05 - Lower heat to medium-low, then stir in cream cheese, heavy cream, and milk until smooth and combined.
06 - Mix in ranch seasoning and half of the Parmesan cheese, stirring until creamy.
07 - Add cooked pasta, chicken, and bacon to the skillet. Toss to coat with the sauce, adding reserved pasta water as needed to reach desired consistency.
08 - Sprinkle with remaining Parmesan cheese and chopped fresh parsley. Serve immediately.
