Bacon Ranch Chicken Pasta

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 cups Penne Pasta
• 1 Tablespoon Butter
• 2 whole Large Boneless, Skinless Chicken Breasts
• 1 teaspoon Salt/pepper
• 3 Tablespoons Flour
• 1 Tablespoon Garlic, Minced
• 2 cups Milk (or Replace ½ Cup Of The Milk With Heavy Cream)
• 2 Tablespoons Dry Ranch Dressing & Seasoning Mix
• 1-½ cup Shredded Cheddar Cheese
• 6 slices Bacon, Cooked And Crumbled

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of salted water to a boil, add the penne and cook until al dente, about 10 minutes. Drain and set aside.

2. Cut the chicken breasts into bite-size pieces and season them with half of the salt/pepper.

3. Melt the butter in a large skillet over medium-high heat. Cook the chicken 5 to 6 minutes, stirring, until golden and cooked through to 165°F (74°C) in the thickest part. Transfer to a plate.

4. Reduce heat to medium. Add the minced garlic and cook 30 seconds, then sprinkle in the flour and stir for 1 minute.

5. Gradually whisk in the milk. For a richer sauce, you may use heavy cream in place of half a cup of the milk (optional). Simmer 3 to 4 minutes, stirring, until thickened.

6. Stir in the dry ranch seasoning, the remaining salt/pepper and the shredded cheddar until the cheese melts and the sauce is smooth.

7. Return the chicken and drained penne to the skillet. Toss over low heat for 2 minutes until heated through and coated.

8. Top with the cooked crumbled bacon and serve immediately.