Creamy Ranch Chicken Pasta (Print Version)
# Ingredients:
→ Base
01 -
1 1/2 lbs chicken breasts, boneless and skinless
02 -
10 oz uncooked penne pasta
03 -
8 pieces of bacon, cut into bits
→ Sauce
04 -
1 cup plain sour cream
05 -
4 oz of softened cream cheese
06 -
2 cups chicken stock
07 -
2 cups cheddar, shredded
08 -
1 packet of ranch seasoning mix
→ Aromatics & Seasonings
09 -
1 teaspoon ground black pepper
10 -
2 teaspoons dried parsley flakes
11 -
1/2 medium yellow onion, finely chopped
12 -
3 minced garlic cloves
13 -
1 teaspoon table salt
14 -
Green onions, finely sliced, for topping
# Instructions:
01 -
Boil the penne until just tender, then drain and rinse under cool water.
02 -
Fry the bacon bits until they get crispy. Keep a tablespoon of the grease and set the bacon aside.
03 -
Season chicken chunks with salt and pepper. Cook in the leftover bacon grease until golden, then toss in the onion till soft, followed by garlic for a quick minute.
04 -
Mix in the sour cream, ranch packet, chicken broth, cream cheese, seasonings, and cooked bacon. Let it bubble lightly, then lower the heat.
05 -
Add cheddar and boiled pasta. Let it simmer for about 5 minutes. Sprinkle green onions on top before serving.
# Notes:
01 -
Feel free to prepare ahead and warm up later.
02 -
For a thinner sauce, add some extra stock.