Description
Tender chicken, crispy bacon, and penne pasta are tossed in a rich cheddar and ranch cream sauce.
Ingredients
Scale
- 8 ounces (225 g) penne pasta
- 8 ounces (225 g) bacon, chopped
- 1 pound (450 g) boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil (or use reserved bacon fat)
- 2 tablespoons unsalted butter
- 1/2 cup (75 g) yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 1/2 tablespoons ranch seasoning blend, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1 cup (240 ml) half-and-half
- 1/2 cup (55 g) sharp cheddar cheese, shredded
- 1/2 cup (45 g) parmesan cheese, grated
- Salt and black pepper to taste
- 1/2 cup (120 ml) reserved pasta water
Instructions
- Bring a large pot of salted water to a boil. Cook the penne pasta according to the package directions until al dente. Reserve 1/2 cup (120 ml) of the pasta water, then drain the pasta and set it aside.
- While the water heats, place the chopped bacon in a large skillet over medium heat. Cook for 8 to 10 minutes until crisp. Remove the bacon with a slotted spoon and drain it on paper towels. Discard all but 1 tablespoon of the bacon fat from the skillet, or wipe it clean and add 1 tablespoon of olive oil.
- Add the butter to the skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened.
- Add the chicken pieces to the skillet. Season with black pepper and 1 tablespoon of the ranch seasoning. Cook for 5 to 7 minutes, stirring occasionally, until the chicken reaches a safe internal temperature of 165°F (74°C). Add the minced garlic and cook for 30 seconds.
- Pour the half-and-half into the skillet. Stir in the remaining 1/2 tablespoon of ranch seasoning, smoked paprika, red pepper flakes, and the cooked bacon. Bring the mixture to a gentle simmer and cook for 2 minutes.
- Reduce the heat to low. Stir in the cheddar and parmesan cheeses until melted and smooth. Simmer for another 2 minutes. Taste the sauce and add salt and pepper as needed.
- Add the cooked pasta to the skillet. Toss well to coat the noodles in the sauce. If the sauce is too thick, splash in a little of the reserved pasta water until it reaches your preferred consistency. Serve warm.
Notes
- Food safety: Always check that poultry reaches a safe internal temperature of 165°F (74°C) using a meat thermometer.
- Grate the cheese from a block rather than using pre-shredded cheese in bags. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy.
- Heavy cream can be used in place of half-and-half for a thicker sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American