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

For the Sauce:

• 1 cup ranch dressing (store-bought or homemade)
• 1/2 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Instructions

1. Start by boiling the pasta. In a large pot, bring salted water to a boil. Add your pasta (penne, rotini, or fusilli) and cook according to the package instructions, usually for 8-10 minutes, until al dente. Once cooked, drain the pasta, reserving about 1/2 cup of pasta water for later use, and set aside.
2. While the pasta is cooking, prepare the chicken. Heat 2 tablespoons of olive oil or butter in a large skillet over medium heat. Season the chicken breasts (or thighs) with salt and pepper, then cook them in the skillet for 5-7 minutes per side until golden brown and fully cooked through. The chicken should have an internal temperature of 165°F (74°C) when done. Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.
3. Next, cook the bacon. In the same skillet, cook the bacon slices over medium heat until crispy, about 5-6 minutes. Remove the bacon from the skillet, drain it on paper towels, and crumble it into small pieces. Keep a little of the rendered bacon fat in the skillet for flavor.