# What you'll need:
→ 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 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:
01 - Boil penne in salted water until al dente as per package directions. Reserve ½ cup pasta water, drain, and set aside.
02 - Fry bacon in a large skillet over medium heat until crispy. Remove with a slotted spoon and drain on paper towels. Retain about 1 tablespoon of bacon fat in the pan.
03 - Season chicken pieces lightly with salt and pepper. Cook in reserved bacon fat over medium heat 5–7 minutes until golden and cooked through. Transfer to a plate.
04 - In the same skillet, cook chopped onion 2 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
05 - Lower heat to medium-low. Stir in cream cheese, heavy cream, and milk until smooth and combined.
06 - Incorporate ranch seasoning and half of the Parmesan cheese into the sauce, stirring until creamy.
07 - Add cooked pasta, chicken, and bacon to the skillet. Toss thoroughly, adding reserved pasta water as needed for desired consistency.
08 - Sprinkle remaining Parmesan and fresh parsley on top. Serve immediately.
