Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 6 slices thick-cut bacon, chopped
- 1 lb penne or rotini pasta
- 1 packet (1 oz) dry ranch seasoning mix
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 2 cups fresh baby spinach (for a festive green pop)
- 1/2 cup diced tomatoes (for a festive red pop)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Step 1: Crisp the Bacon – Place a large Dutch oven or a deep skillet over medium heat. Add the chopped bacon and cook until it is golden brown and crispy. Use a slotted spoon to remove the bacon bits and set them aside on a paper towel-lined plate, but keep about two tablespoons of the bacon drippings in the pot for extra flavor.
- Step 2: Sear the Chicken – Increase the heat to medium-high. Season the chicken pieces with a little bit of the ranch seasoning and pepper. Add the chicken to the pot with the bacon grease and sauté until it is browned on all sides, which usually takes about 5-7 minutes. Stir in the minced garlic during the last minute of cooking until it becomes fragrant.
- Step 3: Simmer the Pasta – Pour the chicken broth, heavy cream, and the remaining ranch seasoning into the pot. Stir well to scrape up any browned bits from the bottom. Add the dry pasta and stir to ensure it is mostly submerged. Bring the liquid to a gentle boil, then reduce the heat to medium-low. Cover the pot and simmer for 12-15 minutes, stirring occasionally to prevent the pasta from sticking, until the noodles are tender and the liquid has thickened.
- Step 4: Melt and Mix – Once the pasta is cooked, stir in the shredded cheddar cheese until it is completely melted and the sauce is smooth. Fold in the fresh baby spinach and diced tomatoes; the heat from the pasta will wilt the spinach in about one minute. Stir half of the crispy bacon back into the pot.
- Step 5: Garnish and Serve – Top the dish with the remaining crispy bacon and a generous sprinkle of fresh parsley. Serve immediately while the sauce is creamy and hot. The bright red tomatoes and green spinach make it look perfectly themed for your Christmas table.
- Cook Time: 40 minutes