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This decadent pasta dish combines velvety cheese blends, crunchy bacon bits, and juicy chicken chunks. The zesty ranch flavor enhances every bite while the penne catches all that smooth, rich sauce.
Key Ingredients
- Penne pasta: Go for the ones with grooves to grab more sauce
- Chicken breasts: Cut them the same size so they cook evenly
- Bacon: The thicker slices give you better crunch
- Ranch seasoning: Don't skimp, use the entire packet
- Cream cheese: Regular fat content makes the creamiest result
- Cheddar: Pick the sharp kind for extra flavor punch
- Garlic: Chop it yourself, skip the jarred stuff
- Onion: Tiny pieces will melt right into the sauce
Instructions
- Pasta Preparation
- Boil penne for 2 minutes less than what the box says. Save 1 cup of the water before draining. Run cold water over drained pasta to keep it from clumping.
- Bacon Cooking
- Cut bacon into small chunks about ½-inch wide. Fry in a big pot over medium heat until crisp, roughly 8 minutes. Take out with a slotted spoon but keep 1 tablespoon of the fat.
- Chicken Development
- Add plenty of seasoning to your chicken cubes. Cook them in the bacon fat until they turn golden brown, around 5-7 minutes. Set them aside when done.
- Aromatics Base
- Cook the onions in the same pot until they look clear. Throw in garlic and cook for half a minute until you can smell it.
- Sauce Creation
- Pour in broth and scrape up any stuck bits. Mix in softened cream cheese until it melts completely. Stir in sour cream and ranch mix. Let it bubble gently until it gets a bit thicker.
- Final Assembly
- Put chicken and bacon back in. Add pasta and mix carefully. Sprinkle in cheddar bit by bit until melted. If sauce seems thick, add some saved pasta water.
- Temperature Check
- Make sure sauce hits 165°F for safety reasons. Wait 2-3 minutes for it to thicken up.
- Garnish Application
- Sprinkle some saved bacon pieces and green onions on top. Bring it straight to the table.
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Storage Methods
- Keeps in the fridge for up to 3 days
- Warm up slowly with a bit of milk added
- Store single portions in freezer for up to 2 months
- Move from freezer to fridge overnight before eating
Dietary Benefits
- Loads of protein helps maintain muscle
- Pasta provides lasting energy
- Dairy components support strong bones
- B vitamins from cheese and milk boost your metabolism
Flavor Variations
- Mexican: Mix in taco spices and chopped jalapeños
- Italian: Swap for Italian herbs and add sun-dried tomatoes
- Buffalo: Drizzle with hot sauce and crumble blue cheese
- Vegetable: Toss in some broccoli florets and fresh spinach
Nutritional Profile
- Nice balance between proteins and carbs
- Packed with calcium and vitamin D
- Contains plenty of B vitamins
- Includes healthy essential fats
Serving Suggestions
- Enjoy with a simple green salad
- Serve alongside buttery garlic bread
- Add some oven-roasted veggies
- Bring warm crusty bread to the table
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This dish works great for busy weeknights or prepped ahead for lunches. The mix of silky sauce, juicy chicken, and crispy bacon bits makes a crowd-pleasing comfort meal everyone will ask for again.
Frequently Asked Questions
- → Can I switch the pasta type?
- Sure, use any medium pasta like bowties, spirals, or shells. They’ll all work great.
- → How do I store leftovers?
- Pop it into a sealed container and refrigerate for up to 3 days. Warm it up with a splash of milk to keep it creamy.
- → Is turkey bacon okay to use?
- Yep, turkey bacon’s a lighter swap and works just as well.
- → What’s a quick ranch mix substitute?
- Blend dried dill, onion and garlic powders, and parsley to get that ranch-like flavor.
- → Can I freeze it?
- It’s better not to. Cream sauces don’t freeze well and can separate when reheated.