Chicken Bacon Ranch Pasta

Ingredients

• 12 oz (340 g) pasta (penne, rotini, fusilli)
• 1.5 lbs (680 g) boneless chicken breast (or thighs)
• 8 slices bacon
• 2 tbsp olive oil or butter
• 1 packet ranch seasoning mix (or homemade ranch seasoning)
• 1 cup heavy cream
• 1/2 cup shredded cheddar cheese (optional, for extra cheesiness)
• Salt and pepper to taste

Instructions

1. Start by cooking the pasta. Bring a large pot of salted water to a boil, then add the pasta. Cook according to the package instructions, usually for about 8-10 minutes, or until al dente. Once cooked, drain the pasta and set it aside, reserving about 1/2 cup of pasta water for later use. This will help create a silky sauce if needed.
2. While the pasta cooks, prepare the chicken. Heat the olive oil or butter in a large skillet over medium-high heat. Season the chicken breasts (or thighs) with salt and pepper on both sides. Add the chicken to the skillet and cook for 6-7 minutes per side, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Once the chicken is cooked through, remove it from the skillet and let it rest for a few minutes. Slice it into thin strips or bite-sized pieces.
3. In the same skillet, cook the bacon over medium heat until crispy, about 5-7 minutes. Once cooked, remove the bacon from the skillet and crumble it into smaller pieces. Set the bacon aside, leaving a small amount of bacon grease in the skillet to add flavor to the sauce.
4. In the same skillet, add the ranch seasoning mix and 1 cup of heavy cream. Stir well to combine, scraping up any flavorful bits from the bottom of the pan. Let the cream come to a simmer and cook for 3-4 minutes, allowing it to thicken slightly. If the sauce gets too thick, you can add some of the reserved pasta water to reach your desired consistency.