Ingredients:

  • 1 lb (450g) boneless skinless chicken breast, cubed
  • 8 oz (225g) thick-cut bacon, diced
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (2.5g) smoked paprika
  • salt to taste
  • black pepper to taste
  • 1 lb (450g) penne pasta
  • 8 oz (225g) cream cheese, softened and cubed
  • 1/2 cup (120ml) heavy cream
  • 3 tbsp (21g) dry ranch seasoning mix
  • 1/2 cup (120ml) reserved pasta water
  • 2 cups (225g) shredded sharp cheddar cheese
  • 2 tbsp (30g) fresh parsley, chopped
  • 1/4 cup (15g) sliced green onions

Instructions:

  1. Sauté the diced bacon in a skillet over medium heat. Cook until the fat is rendered and the bacon is mahogany colored and crisp. Remove the bacon with a slotted spoon, but leave the fat in the pan.
  2. Increase heat to medium high. Add the cubed chicken to the bacon fat. Season with garlic powder, smoked paprika, salt, and pepper. Sear until the chicken reaches an internal temperature of 165°F (74°C) and has a golden brown crust. Remove chicken and set aside.
  3. Lower the heat to medium low. Add the cubed cream cheese and heavy cream to the skillet. Stir constantly until the cheese is fully melted.
  4. Stir in the ranch seasoning. If the sauce looks too thick or starts to clump, whisk in the reserved pasta water one tablespoon at a time. Do this until the sauce is glossy and smooth.
  5. Add the cooked penne, seared chicken, and crispy bacon back into the skillet. Toss gently until every noodle is coated in the ranch sauce.
  6. Sprinkle the shredded cheddar over the top. Cover the pan for 2 minutes until the cheese is bubbling and melted.
  7. Garnish with fresh parsley and green onions. Serve immediately while it's hot.