# Ingredients:
→ Meats
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces (approximately 14 oz)
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 - 2 oz cream cheese, softened
09 - 2½ 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)
# Instructions:
01 - Bring a large pot of salted water to a boil and cook penne pasta until al dente according to package instructions. Reserve ½ cup of pasta cooking water, then drain and set pasta aside.
02 - In a large skillet over medium heat, cook chopped bacon until crispy. Remove bacon with a slotted spoon and drain on paper towels. Discard excess bacon fat, leaving about 1 tablespoon in the skillet.
03 - Add chicken pieces to the skillet, season lightly with salt and pepper, and cook for 5 to 7 minutes until golden brown and cooked through. Transfer chicken to a plate and set aside.
04 - In the same skillet, add chopped onion and cook for 2 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant.
05 - Reduce heat to medium-low, then stir in cream cheese, heavy cream, and whole milk. Cook, stirring frequently, until the mixture is smooth and thoroughly combined.
06 - Incorporate dried parsley, dill, chives, garlic powder, onion powder, salt, and black pepper into the sauce. Stir in half of the grated Parmesan until the sauce becomes creamy.
07 - Return cooked pasta, chicken, and bacon to the skillet. Toss everything to coat with the sauce, adding reserved pasta water gradually to achieve the desired consistency.
08 - Sprinkle the remaining Parmesan cheese and chopped fresh parsley over the top. Serve immediately while hot.
