Easy One Pan Pasta (Print Version)
# Ingredients:
→ Main Proteins
01 -
1 pound of boneless chicken breast, cut into bite-sized chunks
02 -
6 strips of bacon, roughly chopped
→ Pasta & Base
03 -
8 ounces dried penne noodles
04 -
2 and 1/4 cups water
05 -
1 tablespoon ranch seasoning mix
→ Creamy Sauce
06 -
1/2 cup heavy whipping cream
07 -
1 cup freshly shredded sharp cheddar
→ Finishing Touch
08 -
1 tablespoon freshly chopped parsley
09 -
Olive oil if needed
# Instructions:
01 -
Toss your chopped bacon into a large sauté pan over medium heat. Let it sizzle away until it's nice and crispy, then transfer it to a plate. Pour off most of the bacon fat, but keep about 2 tablespoons in the pan. If you don't have enough, just drizzle in a bit of olive oil to make up the difference.
02 -
Drop your cubed chicken into the same pan with that flavorful bacon fat. Cook the pieces for around 3 to 4 minutes, stirring occasionally, until they're fully cooked and no longer pink inside. Take them out, pop them on a plate, and cover with foil to stay warm.
03 -
Pour the water into your pan along with the uncooked penne and ranch seasoning. Give everything a good stir to mix it all together. Let it come to a gentle simmer, then put a lid on and turn the heat down to low. Cook according to your pasta package timing until it's al dente. The liquid should mostly disappear as the pasta absorbs it. If things look too dry while cooking, splash in an extra ounce or two of water.
04 -
Add your cooked chicken and bacon back into the pan along with the heavy cream and shredded cheese. Stir everything together until the cheese melts into a smooth, creamy sauce. Turn off the heat and let it sit for about 5 minutes so the sauce can thicken up nicely. Sprinkle fresh parsley over the top before serving.
# Notes:
01 -
Want to sneak in some veggies? Toss in a cup of frozen peas, some steamed broccoli florets, or a big handful of fresh spinach right before you add the cream.
02 -
No heavy cream on hand? Swap it out for sour cream instead—it'll still give you that rich, tangy creaminess.
03 -
Make sure to grate your cheese fresh from the block. The pre-shredded stuff has anti-caking additives that can make your sauce gritty instead of silky smooth.
04 -
Be precise with your water and pasta measurements. The recipe is designed so the pasta absorbs almost all the liquid, leaving you with a perfectly saucy dish without any watery mess at the bottom.