Ingredients:

  • 8 ounces (225 g) penne pasta
  • 1 pound (450 g) boneless, skinless chicken breasts, cubed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 slices bacon, chopped
  • 1 tablespoon olive oil (15 ml)
  • 2 cloves garlic, minced
  • 1 cup (240 ml) chicken broth
  • 1 cup (240 ml) heavy cream
  • 1 packet (1 ounce or 28 g) ranch dressing mix
  • 1 cup (100 g) shredded cheddar cheese
  • Fresh parsley, chopped (optional)

Instructions:

  1. Boil water in a large pot, add salt, and cook the penne according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, over medium heat, cook the chopped bacon until crispy. Remove and drain on paper towels.
  3. In the same skillet, add olive oil. Season cubed chicken with salt and pepper, then sauté until golden and cooked through (approx. 5-7 minutes).
  4. Stir in minced garlic and cook until fragrant (1 minute).
  5. Pour in the chicken broth and heavy cream, then whisk in the ranch dressing mix. Bring to a simmer.
  6. Add the cooked pasta and bacon to the skillet, stirring to combine.
  7. Reduce heat and add cheddar cheese, stirring until melted and the sauce thickens. Adjust seasoning to taste.
  8. Garnish with fresh parsley and serve hot.