Description
Creamy ranch-cheddar farfalle with seasoned chicken, crisp bacon, and parsley for an easy skillet dinner.
Ingredients
Scale
- 12 ounces (340 g) farfalle pasta
- 1 pound (450 g) boneless, skinless chicken breast, cut into bite-size pieces
- 6 slices bacon, chopped
- 1 tablespoon olive oil, as needed
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt, plus more for pasta water
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) low-sodium chicken broth
- 1 tablespoon dry ranch seasoning, or to taste
- 1 1/2 cups (about 170 g) freshly shredded sharp cheddar
- 1/3 cup (30 g) finely grated Parmesan, plus more to serve
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Cook farfalle according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- Cook chopped bacon in a large skillet over medium heat for 6–8 minutes until crisp. Transfer to a paper-towel-lined plate, leaving about 1 tablespoon drippings.
- Toss chicken with garlic powder, paprika, salt, and pepper. Cook in the skillet, adding a little olive oil if dry, for 5–7 minutes until browned and cooked through to 165°F (74°C). Transfer to a plate.
- Reduce heat to medium-low. Add butter and minced garlic; cook 30 seconds until fragrant. Stir in cream, broth, and ranch seasoning. Warm gently for 2–3 minutes without boiling hard.
- Lower heat. Add cheddar and Parmesan a handful at a time, stirring until smooth.
- Add drained pasta and chicken. Toss to coat, then fold in most of the bacon. Add reserved pasta water a splash at a time if the sauce is too thick.
- Taste and adjust seasoning. Top with parsley, remaining bacon, and Parmesan. Serve warm.
Notes
- Freshly shred the cheese for a smoother melt.
- Keep the heat low after adding cheese to help prevent a grainy sauce.
- Reserve pasta water before draining; its starch helps loosen and bind the sauce.
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk, cream, or broth. Freezing may change the sauce texture.
- Cooking times and nutrition are practical estimates; this recipe is not claimed as tested.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 5g
- Sodium: 850mg
- Fat: 33g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg