Ranch Chicken Pasta (Print Version)
# Ingredients:
→ Base
01 -
10 ounces of penne pasta
02 -
8 strips of bacon, cut into small pieces
03 -
1 and a half pounds of chicken breasts, no bones or skin
→ Sauce
04 -
2 cups of chicken broth
05 -
1 container (1 cup) of sour cream
06 -
4 ounces of cream cheese
07 -
1 dry packet of ranch dressing seasoning
08 -
2 cups of cheddar cheese, grated
→ Aromatics & Seasonings
09 -
Half of a yellow onion, finely chopped
10 -
3 garlic cloves, chopped small
11 -
A teaspoon of salt
12 -
A teaspoon of black pepper
13 -
2 teaspoons of dried parsley
14 -
Green onions, chopped up, for topping
# Instructions:
01 -
Boil the penne until just firm to the bite (al dente), drain it, and then rinse under cold water.
02 -
Fry the bacon bits until crispy. Save a tablespoon of the grease, and set the bacon aside.
03 -
Cook the chicken cubes in the reserved bacon grease, sprinkling in some salt and pepper. Add the onion until soft, then toss in garlic for 1 minute.
04 -
In the same pan, mix the chicken broth, cream cheese, sour cream, ranch packet, and seasonings, then add the bacon. Let it boil gently, then lower the heat.
05 -
Stir the pasta and cheddar cheese into the pan. Let it simmer for about 5 minutes, and sprinkle green onions on top before serving.
# Notes:
01 -
You can prepare this in advance and heat it up later.
02 -
If you want it less thick, just add a bit more broth to thin it out.