# Ingredient List:
→ Meats
01 - 2 large boneless, skinless chicken breasts, 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 - ⅔ 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)
# Steps:
01 - Boil penne pasta in a large pot of salted water until al dente according to 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 a slotted spoon, drain on paper towels, and discard excess fat leaving 1 tablespoon in the pan.
03 - Season chicken pieces lightly with salt and pepper, then cook in the skillet 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. Add cream cheese, heavy cream, and whole milk to the skillet, stirring continuously until smooth and combined.
06 - Mix in dried parsley, dill, chives, garlic powder, onion powder, salt, black pepper, and half of the Parmesan cheese. Stir until the sauce becomes creamy.
07 - Add cooked pasta, chicken, and bacon to the skillet. Toss to coat evenly with the sauce, adding reserved pasta water incrementally to achieve desired consistency.
08 - Sprinkle remaining Parmesan cheese and chopped fresh parsley over the dish before serving warm.
