Creamy Bacon Chicken Pasta (Print Version)
# Ingredients:
01 -
6 slices of bacon
02 -
2 diced chicken breasts, cut into small chunks
03 -
2 cups uncooked penne pasta
04 -
1 cup of heavy whipping cream
05 -
2 cups of chicken stock
06 -
1/4 cup sliced green onions
07 -
1/2 cup shredded cheddar cheese
08 -
1/2 teaspoon cracked black pepper
09 -
1/4 cup ranch sauce
10 -
1/2 teaspoon garlic powder
# Instructions:
01 -
Heat up a large pan or skillet over medium heat. Cook the bacon until it's crispy, which should take about 5-7 minutes. Place the cooked strips on a plate lined with paper towels to drain. Once cool, crumble them into small bits. Leave roughly a tablespoon of the bacon fat in the pan and get rid of the extra.
02 -
Using the same pan with the leftover bacon fat, toss in the diced chicken. Season it with black pepper and garlic powder. Cook for around 5-6 minutes on medium-high heat, stirring here and there, until the chicken turns golden and is fully cooked.
03 -
Stir the uncooked penne into the skillet with the chicken. Add the chicken stock and heavy cream, then mix well. Turn the heat up to bring it gently to a simmer.
04 -
Lower the heat to medium-low and cover the skillet with a lid. Let it cook for 12-15 minutes, stirring every now and then to stop it from sticking. Check if the pasta is tender and see that most of the liquid has cooked down.
05 -
Take the skillet off the heat once the pasta is soft. Mix in the ranch sauce and cheddar until the cheese melts, creating a creamy sauce. Sprinkle in the crumbled bacon and stir it all together carefully.
06 -
Scatter the sliced green onions on top of the dish. Serve it warm straight from the pan, or dish it up in a serving bowl for a more polished look.
# Notes:
01 -
Sprinkle in a teaspoon of dried herbs or Italian seasoning when cooking the chicken for extra taste.
02 -
Feel free to throw in veggies you like, such as spinach, peas, or chopped broccoli.
03 -
For a little spice, add red chili flakes or swap cheddar with pepper jack cheese.