Chicken Bacon Ranch Penne

Ingredients

Chicken:

• 4 cups dry penne pasta cooked and drained
• 4 boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 2 Tbsp. Ranch dressing mix
• 4 Tbsp. 1/2 stick salted butter, divided
• 2 Tbsp. light virgin olive oil divided

Sauce:

• 3 Tbsp. salted butter
• 1 small white onion chopped
• 1 clove garlic minced
• 1/2 cup all-purpose flour
• 1 tsp. Italian seasoning
• 1 tsp. dried basil
• 1 tsp. salt
• 1 Tbsp. Ranch dressing mix
• 3 cups chicken broth
• 1 cup heavy whipping cream
• 1 cup shaved parmesan cheese
• 16 oz. cooked thick cut bacon chopped and divided
• 1/4 sun-dried tomatoes patted dry and chopped
• 3 cups Italian style cheese
• 1/4 cup chopped fresh parsley

Instructions

Chicken: Preheat oven to 350 degrees F and grease and 13 x 9" baking dish with non-stick cooking spray.

1. Combine chicken, salt, pepper, and ranch dressing to a medium sized bowl and toss to coat.
2. In a large skillet over medium-high heat, melt 2 tablespoons of butter and 1 tablespoon of olive oil. Add a single layer of chicken and cook for 4-5 minutes on each side until golden.
3. Remove chicken with a slotted spoon to a plate.
4. Repeat with remaining chicken, butter, and olive oil.
5. Add the rest of the chicken to the plate and set aside.

Sauce: In the same skillet, reduce heat to medium and saute onions until translucent.

6. Add garlic and saute for an additional minute. Add butter to the onions and garlic.
7. After butter has melted, add flour, Italian seasoning, basil, salt, and Ranch dressing mix.
8. Stir until chicken is coated. Using a whisk, add chicken broth in 1/2 cup increments, stirring well between each.
9. Whisk in cream and stir until mixture begins to bubble.
10. Remove from heat and stir in parmesan until melted.
11. Add 2/3 of the chopped bacon, chopped sun-dried tomatoes, chicken, and pasta to the sauce and stir until evenly combined.
12. Pour pasta into the prepared baking dish and sprinkle with remaining bacon.
13. Top with Italian cheese and parsley.
14. Bake until cheese is melted and bubbly, about 20 minutes. Allow to cool slightly before serving.
15. ENJOY!