Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound turkey bacon, chopped
- 1 pound pasta (penne, rotini, or farfalle work well)
- 4 cups chicken broth
- 1 cup milk or cream
- 1 packet ranch dressing mix
- 1 cup frozen peas
- 1/2 cup shredded cheddar cheese
Instructions
- Step 1: In a large pot or Dutch oven, cook the turkey bacon over medium heat until crispy. Remove bacon from pot and set aside, leaving the rendered fat in the pot.
- Step 2: Add the chicken to the pot and cook until browned on all sides. Drain any excess grease if needed.
- Step 3: Add the pasta, chicken broth, milk/cream, and ranch dressing mix to the pot. Stir well to combine.
- Step 4: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the pasta is cooked through and the sauce has thickened. Stir occasionally to prevent sticking.
- Step 5: Stir in the cooked turkey bacon, frozen peas, and shredded cheddar cheese. Cook until the cheese is melted and the peas are heated through.
Notes
- For easier reheating, add a splash of milk or broth to the pasta before microwaving to prevent it from drying out.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Garnish with extra crispy turkey bacon and a sprinkle of fresh parsley for a restaurant-worthy presentation.
- For a richer flavor, brown the chicken well and scrape up any browned bits from the pot before adding the liquids.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American