Chicken Ranch Pasta
Ingredients:
8 ounces penne pasta
2 boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper to taste
4 slices bacon, diced
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup ranch dressing
2 cups fresh spinach
Directions:
Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon drippings in the skillet.
Season the chicken breast pieces with salt and pepper. Add olive oil and butter to the skillet with the bacon drippings.
Add the seasoned chicken to the skillet and cook until browned and cooked through, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add minced garlic and sauté until fragrant, about 1 minute.
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
Stir in the heavy cream, grated Parmesan cheese, and ranch dressing until smooth and combined.
Add the cooked penne pasta, cooked chicken, cooked bacon, and fresh spinach to the skillet.
Toss everything together until the pasta is coated in the creamy sauce and the spinach is wilted.
Cook for an additional 2-3 minutes until heated through.
Serve hot, garnished with additional grated Parmesan cheese if desired.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes | Kcal: Approximately 450 kcal per serving | Servings: 4 servings