# Components:
→ Meats
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 6 slices bacon, chopped
→ Pasta
03 - 12.3 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 - ⅔ cup 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)
# Directions:
01 - Boil penne in salted water according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.
02 - Cook chopped bacon in a large skillet over medium heat until crispy. Remove with slotted spoon and drain on paper towels. Discard excess fat, retaining 1 tablespoon in pan.
03 - Add chicken to skillet, season lightly with salt and pepper, and cook 5 to 7 minutes until golden and cooked through. Transfer to plate and set aside.
04 - In the same skillet, cook chopped onion 2 minutes until softened. Add garlic and cook 30 seconds until fragrant.
05 - Reduce heat to medium-low. Stir in cream cheese, heavy cream, and milk until smooth and combined.
06 - Mix in dried parsley, dill, chives, garlic powder, onion powder, salt, pepper, and half the Parmesan until sauce is creamy.
07 - Add cooked penne, chicken, and bacon to skillet. Toss thoroughly to coat with sauce, adding reserved pasta water to adjust consistency.
08 - Sprinkle with remaining Parmesan and fresh parsley. Serve immediately while hot.
