2boneless skinless chicken breasts(cut into ½" pieces)
2tablespoonsdry Ranch seasoning(not dressing)
1tablespoonminced garlic(about 3 cloves)
½teaspoonsalt
¼teaspoonblack pepper
1tablespoonall purpose flour
1cuplow sodium chicken broth
¾cupcream(any kind, 10-30% fat)
375gramspasta(any kind)
Instructions
Bring a large pot of salted water to a boil and add the pasta. Cook the pasta to al dente according to the package instructions.
Meanwhile, cook the bacon in a large skillet over medium-high heat until browned. Remove with a slotted spoon and set on paper towel to drain.
In the same skillet with the bacon fat, cook the onion until softened. Add the chicken pieces and cook until done, about 5-7 minutes on medium high heat (checking that the internal temperature is 165 degrees F with a meat thermometer is the best way to know if it's done)
Add the Ranch seasoning, garlic, salt and pepper to the chicken and cook 1 minute. Stir in flour and cook until no white remains.
Add chicken broth and cream, cooking and stirring over medium heat until thickened.
Drain the pasta, reserving 1 cup pasta water, and add pasta to the pan with the reserved bacon. Add just enough pasta water as needed to make the sauce come together (you may not need any)
Notes
Tips:Leftover Chicken Bacon Ranch Pasta will last in an airtight container in the fridge for up to 3 days. Keep in mind that the bacon in leftovers won't be quite as crispy. It will still taste delicious though!To freeze your pasta, cool completely, place in an airtight container, and store in the freezer for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm on the stove on low until heated through.