Ingredients
2 cups cheddar cheese or pepper jack, shredded
1 package of bacon
Salt/Pepper, to taste
1 teaspoon onion powder
1 teaspoon Italian seasoning
2 small boneless skinless chicken breasts or thighs
2 cups uncooked pasta, I used rotini
1 tablespoon butter
2 tablespoons flour
1 tablespoon garlic, minced
2 cups half and half
2 tablespoons dry ranch dressing seasoning mix
Instructions
Cook the Bacon
Roughly cut the bacon into pieces
Cook the bacon in a large skillet over low heat (low and slow is best for bacon). Set aside and pour bacon drippings into a small bowl. Carefully wipe the skillet clean.
Prepare the Chicken
Cut the chicken breasts or thighs into cut into cubes of desired size.. They will plump up more when cooked. Pat dry and season each side with a light sprinkling of salt/pepper, as well as onion powder and Italian seasoning.
Heat 2 Tbsp. bacon drippings in the skillet over medium-high heat. Olive or vegetable oil may also be used in lieu of drippings.
Sear the chicken on each side for 3-4 minutes, until a golden brown crust has developed. Set aside on a plate once cooked through. Let it rest for 5 minutes.
Boil the Pasta
Now is a good time to boil salted water and cook the pasta. Drain once finished. Prepare the sauce while the pasta boils.
Make the Sauce
Melt 1 tbsp. butter or bacon drippings in the same skillet over medium heat. Sauté the garlic for 1 minute. Add the flour and use a silicone spatula to stir continuously for 1 more minute.
Temper the half and half by heating in the microwave for 40 seconds. Add it to the skillet in splashes, stirring as you do so. Bring it to a gentle bubble, then reduce heat to low.
Add the Ranch seasoning and stir to combine. Gradually stir in the cheese. (Note: It will continue to thicken upon standing.)
Combine the Pasta/Chicken/Bacon
Add the pasta to the skillet and use a silicone spatula to carefully combine with the sauce. Add the chicken and bacon and allow it to heat back up a bit.
Serve!
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