Creamy Chicken Bacon Ranch Pasta

Cook the Pasta:
- Cook the pasta in a large pot of salted water according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
Cook the Chicken:
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Season the diced chicken with salt, pepper, garlic powder, and onion powder. Cook the chicken for about 5-7 minutes, or until golden and cooked through. Remove the chicken from the skillet and set aside.
Make the Creamy Sauce:
- In the same skillet, add the chicken broth and bring to a simmer. Stir in the ranch seasoning mix and garlic powder. Cook for 2 minutes, letting the flavors combine.
- Slowly add the heavy cream, whisking until the sauce is smooth and starts to thicken, about 3-4 minutes.
Combine Everything:
- Add the shredded cheddar cheese and grated Parmesan cheese to the sauce. Stir until the cheeses melt into the creamy sauce.
- Add the cooked chicken and crumbled bacon to the sauce, then toss in the cooked pasta. Stir to coat the pasta evenly with the creamy sauce. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
Serve:
- Once everything is combined and heated through, taste and adjust the seasoning with salt and pepper if needed.
- Garnish with chopped parsley (optional) and serve hot.

Make It Spicy: Add a pinch of crushed red pepper flakes to the sauce for a spicy kick.
Vegetables: Toss in some sautéed spinach, broccoli, or sun-dried tomatoes for added flavor and nutrition.
Make Ahead: This pasta can be made ahead and stored in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of milk or chicken broth to loosen the sauce.