Directions
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Cook the Bacon: In a large skillet over low heat, cook the bacon until crisp. Once achieved, set aside and reserve the drippings for flavor. Once cooled, roughly chop the bacon into bite-sized pieces for a tremendous crunch in each serving.
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Prepare the Chicken: Slice the chicken breasts into thinner pieces and season both sides with salt, pepper, onion powder, and Italian seasoning. Heat the reserved bacon drippings in the skillet over medium-high heat. Sear the chicken until it is golden brown and cooked through. Allow it to rest for a few moments before cubing it for easy mixing later.
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Boil the Pasta: In a large pot of boiling salted water, cook the pasta until al dente, usually around 8-10 minutes. Once cooked, drain the pasta thoroughly and set aside.
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Make the Sauce: In the same skillet, melt the butter and sauté the minced garlic until fragrant. Gradually whisk in the flour, creating a roux. Slowly add the half and half, whisking continuously to avoid lumps. Stir in the ranch seasoning and cheese until the sauce has a smooth and tremendous consistency.
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Combine Ingredients: Fold the drained pasta into the sauce, ensuring every piece is generously coated. Add the cubed chicken and half of the bacon, mixing gently to combine. Once beautifully integrated, garnish with the remaining bacon. Serve warm, allowing the flavors to meld on the plate.
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