# 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 - 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)
# Method:
01 - Boil penne in salted water until al dente as per package directions. Reserve ½ cup pasta water, then drain and set aside.
02 - Cook chopped bacon in a large skillet over medium heat until crispy. Remove with slotted spoon and drain on paper towels. Discard excess fat, leaving 1 tablespoon in skillet.
03 - Season chicken pieces with salt and black pepper. Cook them in the skillet over medium heat for 5-7 minutes until golden and fully cooked. Transfer to a plate.
04 - Add chopped onion to the same skillet and sauté for 2 minutes until softened. Add minced garlic and cook an additional 30 seconds until fragrant.
05 - Lower heat to medium-low. Stir in softened cream cheese, heavy cream, and whole milk until smooth and combined.
06 - Mix in ranch seasoning herbs and spices along with half of the Parmesan cheese until sauce is creamy and smooth.
07 - Add cooked pasta, chicken, and bacon to skillet. Toss to coat evenly, adding reserved pasta water gradually to adjust sauce consistency.
08 - Sprinkle with remaining Parmesan cheese and chopped fresh parsley. Serve immediately while hot.
