Cheesy Chicken, Bacon and Broccoli Ranch Pasta
A comforting pasta dish with a creamy sauce, featuring chicken, bacon, and broccoli, perfect for chilly evenings.
Ingredients
Main Ingredients
- 8 slices chopped bacon Provides a smoky crunch.
- 1 pound cubed boneless skinless chicken breast Cook until browned.
- 2 cups chicken broth Adds flavor and moisture.
- 2 cups half and half For a creamy texture; can substitute with whole milk.
- 1 ounce dry ranch seasoning Enhances flavor.
- 8 ounces uncooked penne pasta Main carbohydrate source.
- 2 cups chopped broccoli Fresh is best, but frozen works too.
- 1.5 cups shredded mozzarella cheese For melting into the sauce.
- to taste Salt and pepper For seasoning.
- Chopped parsley for garnish Optional, but adds freshness.
Instructions
Preparation
- In a medium-sized skillet over medium-high heat, cook the chopped bacon until it becomes crisp, about 3-4 minutes. Remove it with a slotted spoon and set it aside on a plate.
- Lower the heat to medium and add the cubed chicken, seasoned with salt and pepper. Cook for about 3-4 minutes, until it’s browned and no longer pink in the middle. Transfer it to the plate with the bacon.
- Carefully drain any excess grease from the skillet.
- Pour in the chicken broth and half and half, then sprinkle in the ranch seasoning. Whisk these together for a minute or two.
- Toss in the uncooked penne pasta and chopped broccoli, and bring the mixture to a boil. Cover it and reduce the temperature to medium.
- Let it simmer for about 10 minutes or until the pasta is tender, stirring occasionally to prevent sticking.
- Finally, stir in the mozzarella cheese and the reserved chicken. Mix until the cheese is melted and everything is heated through.
Notes
Serve straight from the skillet with a side salad or crusty bread. Add a splash of milk or broth when reheating leftovers to restore creaminess.