Creamy Chicken Bacon Ranch Pasta

Instructions

1. Cook the pasta
   Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente, usually 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. Prepare the chicken
   Season the cubed chicken breasts with 1/2 teaspoon salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until golden brown and cooked through. Remove chicken from the skillet and set aside.
3. Cook the bacon
   In the same skillet, cook the chopped bacon until crispy, about 5-6 minutes. Remove bacon with a slotted spoon and place on a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pan.
4. Make the creamy sauce
   Reduce heat to medium and add minced garlic to the bacon fat, cooking for 30 seconds until fragrant. Sprinkle in the flour and whisk constantly for 1 minute to create a roux. Gradually whisk in the milk and heavy cream, stirring constantly to prevent lumps. Bring to a simmer.
5. Add the ranch flavor
   Stir in the ranch seasoning mix and remaining 1/2 teaspoon salt. Let the sauce simmer for 2-3 minutes until it begins to thicken. If the sauce becomes too thick, add a bit of the reserved pasta water to thin it out.
6. Combine with cheese
   Reduce heat to low and gradually add 1 cup of mozzarella cheese and all of the Parmesan cheese, stirring until melted and smooth. Add the cooked chicken, bacon (reserving some for garnish), and chopped parsley to the sauce.
7. Finish the dish
   Add the cooked pasta to the sauce and toss to coat evenly. If needed, add a splash of reserved pasta water to loosen the sauce. Top with remaining 1/2 cup mozzarella cheese and cover until melted, about 2 minutes.
8. Serve
   Transfer to a serving dish and garnish with reserved bacon, sliced green onions, and additional fresh parsley. Serve immediately while hot and creamy.