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This mouthwatering pasta combines velvety cheese blends, crunchy bacon bits, and juicy chicken chunks in one decadent bowl. The zesty ranch flavor runs through the dish while the penne grabs every drop of that smooth, rich sauce.
Key Ingredients
- Penne pasta: Go for the grooved kind to trap more sauce
- Chicken breasts: Cut them into same-size chunks for equal cooking
- Bacon: Pick the chunky slices for extra crunch
- Ranch seasoning: Don't skimp - dump in the entire packet
- Cream cheese: Regular fat content makes the creamiest result
- Cheddar: The tangy type adds more flavor punch
- Garlic: Chop it yourself from whole cloves
- Onion: Tiny chopped bits will melt into the sauce
Instructions
- Pasta Preparation
- Boil penne 2 minutes under the box timing. Save a cup of the cooking water. Drain and cool with cold water so it won't stick together.
- Bacon Cooking
- Slice bacon into small chunks. Fry in your big pot over medium heat until crunchy, taking about 8 minutes. Take it out with a holey spoon, leaving 1 tablespoon of the fat behind.
- Chicken Development
- Sprinkle lots of seasoning on your chicken chunks. Cook them in the bacon fat until golden brown, roughly 5-7 minutes. Put them aside for now.
- Aromatics Base
- Cook the onions in the same pot until they turn clear. Throw in garlic, cook for just 30 seconds till you smell it.
- Sauce Creation
- Pour in broth, scraping up any stuck bits. Mix in soft cream cheese until smooth. Add sour cream and ranch mix. Let it bubble until it thickens a bit.
- Final Assembly
- Put chicken and bacon back in. Add pasta with a light stir. Mix in cheddar bit by bit until melty. Splash in pasta water if it's too thick.
- Temperature Check
- Make sure the sauce hits 165°F to be safe. Wait 2-3 minutes while it gets thicker.
- Garnish Application
- Sprinkle some saved bacon bits and green onions on top. Serve it right away.
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Storage Methods
- Keeps in fridge for 3 days
- Warm up slowly with a bit of milk
- Store single servings in freezer up to 2 months
- Let frozen portions thaw in fridge overnight
Dietary Benefits
- Packed with protein to keep muscles strong
- Carbs give you lasting energy
- Lots of calcium for better bones
- Dairy supplies B-vitamins for your metabolism
Flavor Variations
- Mexican: Throw in taco mix and chopped jalapeños
- Italian: Mix with Italian herbs and sun-dried tomatoes
- Buffalo: Stir in buffalo hot sauce and blue cheese crumbles
- Vegetable: Toss in some broccoli florets and spinach leaves
Nutritional Profile
- Good mix of proteins and carbs
- Loaded with calcium and vitamin D
- Gives you plenty of B vitamins
- Contains healthy fats your body needs
Serving Suggestions
- Eat with a fresh green salad
- Serve some buttery garlic bread
- Add a side of oven-roasted veggies
- Grab a chunk of crusty bread for dipping
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Great for busy weeknights and feeding the whole family. The mix of silky sauce, juicy chicken, and crispy bacon bits makes this dish something nobody can turn down.
Frequently Asked Questions
- → Can I switch to another pasta shape?
- You can! Rotini, farfalle, or fusilli are good swaps here.
- → Can I prep this before serving?
- Sure! Keep it in the fridge for 3 days max, and add a splash of milk while reheating.
- → Is turkey bacon okay to use?
- Totally! It’s a lighter swap and still tasty.
- → What if I don’t have ranch seasoning?
- Make your own with a mix of onion powder, garlic powder, parsley, and dill.
- → Can I freeze this dish?
- Not really—the creamy sauce doesn’t hold up when frozen and thawed.