Chicken Bacon Penne (Print Version)
# Ingredients:
→ Pasta
01 -
10 oz tube-shaped penne
→ Proteins
02 -
8 slices diced bacon
03 -
1 ½ lbs chicken breasts, no skin or bones
→ Dairy
04 -
1 cup tangy sour cream
05 -
4 oz soft cream cheese
06 -
2 cups grated cheddar
→ Produce & Aromatics
07 -
½ diced yellow onion
08 -
3 cloves crushed garlic
09 -
Sliced green onions for topping
→ Liquids
10 -
2 cups chicken stock
→ Seasonings
11 -
1 packet ranch seasoning mix
12 -
1 tsp table salt
13 -
1 tsp ground black pepper
14 -
2 tsp dried parsley flakes
# Instructions:
01 -
Get your penne ready by cooking it till it's still a bit firm. Once done, drain it, cool it down with cold water, then put it aside
02 -
Fry your diced bacon in a big pot on medium-high till it gets crunchy. Take it out and lay it on paper towels, but leave about 1 tablespoon of the fat in the pot
03 -
Chop chicken into small chunks about an inch big, sprinkle with salt and pepper, then cook them in the leftover bacon fat until they turn golden
04 -
Throw in your diced onion and keep cooking until your chicken looks done and onions are tender. Toss in garlic and let it cook just one more minute
05 -
Pour in your stock, drop in sour cream, cream cheese, ranch powder, spices, and cooked bacon. Let it bubble gently, then turn down the heat
06 -
Mix in your cheddar and cooked pasta. Let everything warm up together for 5 minutes, then scatter green onions on top
# Notes:
01 -
A super comforting bowl featuring smoky bacon, zesty ranch, and a trio of creamy dairy elements that'll warm you right up