Ingredients
Scale
- 4 slices thick-cut turkey bacon, chopped
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 (1-ounce) packet ranch seasoning mix
- 4 cups low-sodium chicken broth
- 8 ounces penne pasta
- ½ cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
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Cook the Turkey Bacon:
- In a large skillet or Dutch oven over medium heat, cook the chopped turkey bacon until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
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Cook the Chicken:
- Season the chicken pieces with salt and pepper. Add them to the pan with the bacon fat and cook over medium-high heat until browned on all sides, about 5-6 minutes.
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Add Ranch Seasoning and Broth:
- Sprinkle the ranch seasoning mix over the chicken and stir to coat. Pour in the chicken broth and bring to a boil.
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Cook the Pasta:
- Add the penne pasta to the boiling mixture. Reduce the heat to medium-low, cover, and let it simmer for about 15 minutes, or until the pasta is cooked to your liking and most of the liquid has been absorbed.
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Add Cream and Cheese:
- Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the sauce is creamy.
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Finish the Dish:
- Return the cooked turkey bacon to the pan and stir to combine. Taste and adjust seasoning with salt and pepper, if needed.
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Serve:
- Garnish with chopped fresh parsley, if desired. Serve hot and enjoy!