# Components:
→ 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 - 2.5 oz 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)
# Preparation steps:
01 - Boil penne in a large pot of salted water until al dente per package directions. Reserve ½ cup pasta water, then drain and set aside.
02 - In a large skillet over medium heat, cook bacon until crispy. Remove with slotted spoon, drain on paper towels, discard excess fat leaving 1 tablespoon in pan.
03 - Add chicken to skillet, season with salt and pepper lightly, cook 5-7 minutes until golden and cooked through. Remove and set aside.
04 - Add chopped onion to skillet, cook 2 minutes until softened. Add garlic and cook 30 seconds until fragrant.
05 - Reduce heat to medium-low. Stir in cream cheese, heavy cream, and milk until smooth and combined.
06 - Mix in the ranch seasoning and half of the Parmesan until sauce is creamy.
07 - Add pasta, chicken, and bacon to skillet. Toss to coat evenly, adding reserved pasta water as needed for desired sauce consistency.
08 - Sprinkle remaining Parmesan and fresh parsley atop. Serve immediately while hot.
