Creamy Bacon Ranch Chicken Penne (Printer-Friendly Version)
# What You'll Need:
→ Base
01 -
10 oz penne pasta
02 -
1½ lbs boneless skinless chicken breasts
03 -
8 slices bacon, chopped
→ Aromatics
04 -
½ yellow onion, minced
05 -
3 cloves garlic, minced
→ Sauce
06 -
2 cups chicken broth
07 -
1 cup sour cream
08 -
4 oz cream cheese
09 -
1 packet dry ranch dressing mix
10 -
2 cups shredded cheddar cheese
→ Seasonings
11 -
1 tsp salt
12 -
1 tsp black pepper
13 -
2 tsp dried parsley
14 -
Chopped green onions for garnish
# Let's Cook!:
01 -
Cook penne pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside.
02 -
In a large pot, cook chopped bacon over medium-high heat until crispy. Remove to paper towels, leaving 1 tablespoon of grease in pot.
03 -
Cut chicken into 1-inch cubes, season with salt and pepper. Sauté in bacon grease until browned. Add minced onion and cook until chicken is done and onion is soft. Add garlic and cook 1 minute more.
04 -
Add chicken broth, sour cream, cream cheese, ranch seasoning, salt, pepper, parsley, and cooked bacon. Stir well and bring to gentle boil, then reduce heat.
05 -
Stir in cheddar cheese and cooked pasta. Mix well and simmer for 5 minutes. Garnish with green onions before serving.
# Cook's Notes:
01 -
Can use rotisserie chicken for quicker prep
02 -
Adjust creaminess by adding more broth if needed
03 -
Leftovers keep well for 3 days in refrigerator