# Components:
→ Meats
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 6 slices bacon, chopped
→ Pasta
03 - 12.3 ounces penne pasta
→ Vegetables & Aromatics
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
→ Dairy
06 - 0.85 cup heavy cream
07 - 0.5 cup whole milk
08 - 0.21 cup cream cheese, softened
09 - 0.62 cup grated Parmesan cheese
→ Ranch Seasoning
10 - 1 teaspoon dried parsley
11 - 1 teaspoon dried dill
12 - 1 teaspoon dried chives
13 - 0.5 teaspoon garlic powder
14 - 0.5 teaspoon onion powder
15 - 0.5 teaspoon salt
16 - 0.25 teaspoon ground black pepper
→ Garnish
17 - 2 tablespoons chopped fresh parsley, optional
# Directions:
01 - Boil penne in salted water according to package directions until al dente. Reserve 0.5 cup pasta water, then drain and set aside.
02 - In a large skillet over medium heat, cook bacon until crisp. Remove with slotted spoon, drain on paper towels, discard excess fat leaving 1 tablespoon in pan.
03 - Add chicken to skillet, season lightly with salt and pepper. Sauté 5 to 7 minutes until golden and cooked through. Transfer to plate and set aside.
04 - In the same skillet, cook chopped onion 2 minutes until softened. Add garlic and cook 30 seconds until fragrant.
05 - Reduce heat to medium-low. Stir in cream cheese, heavy cream, and whole milk until smooth and well combined.
06 - Incorporate dried parsley, dill, chives, garlic powder, onion powder, salt, pepper, and half the Parmesan until sauce is creamy.
07 - Add pasta, chicken, and bacon to skillet. Toss to coat thoroughly, adding reserved pasta water as needed to adjust sauce consistency.
08 - Garnish with remaining Parmesan and fresh parsley. Serve immediately while hot.
