Instructions:
Step 1: Cook pasta according to package instructions. Drain and set aside.
Step 2: In a large skillet, cook diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside. Discard excess bacon grease, leaving about 1 tablespoon in the skillet.
Step 3: Add diced onion to the skillet and sauté until softened, about 3–4 minutes. Stir in garlic and cook for 1 more minute.
Step 4: Add chicken to the skillet, season with salt, pepper, and ranch seasoning. Cook until the chicken is browned and cooked through.
Step 5: Stir in heavy cream and bring to a gentle simmer. Add cheddar cheese and stir until melted and the sauce is creamy.
Step 6: Add the cooked pasta and bacon to the skillet, tossing everything to coat evenly in the sauce.
Step 7: Garnish with extra cheddar cheese and chopped parsley before serving.
Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of milk or cream to loosen the sauce if needed.
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