Ingredients
Equipment
Method
- Cook the Bacon: Place the 6 strips of thick-cut bacon in a large skillet over low heat. Cook until the bacon reaches a perfect crispness, allowing the fat to render slowly. Once finished, remove the bacon and set it aside on a paper towel, but make sure to reserve the drippings in the pan for the chicken.6 strips thick-cut bacon
- Prepare the Chicken: Slice the chicken breasts into thin, bite-sized pieces. Season them evenly with salt, pepper, onion powder, and Italian seasoning. Sear the chicken in the reserved bacon drippings over medium-high heat until golden brown and cooked through. Remove the chicken and let it rest before cubing.2 small boneless skinless chicken breasts, Salt and black pepper, 1 teaspoon onion powder, 1 teaspoon Italian seasoning
- Boil the Pasta: Bring a large pot of salted water to a boil. Add 2 cups of uncooked pasta and cook until al dente. Drain the pasta, ensuring it remains firm to the bite so it can hold up well when mixed with the sauce.2 cups uncooked pasta
- Make the Sauce: In the same skillet used for the meat, melt the butter and sauté the minced garlic until fragrant. Stir in the flour to create a roux, then gradually whisk in the half and half. Once the mixture begins to thicken, stir in the dry ranch seasoning and the shredded cheddar cheese until the sauce is smooth and velvety.2 tablespoons butter, 1 tablespoon minced garlic, 2 tablespoons all-purpose flour, 2 cups half and half, 2 tablespoons dry ranch dressing seasoning mix, 2 cups shredded sharp cheddar cheese
- Combine and Serve: Add the cooked pasta into the skillet with the creamy sauce. Fold in the cooked chicken and garnish the top with the chopped crispy bacon. Serve immediately while warm.
Notes
To achieve the best results, cook bacon over low heat to provide quality drippings for the chicken and use rotini pasta to trap the creamy sauce. For a smoother texture, shred your own cheddar cheese from a block rather than using pre-shredded bags.