Creamy Crack Chicken Pasta recipe

Chop 6 slices of thick-cut bacon into small pieces. Cook them in a large, deep skillet over medium heat until perfectly crispy. Remove the bacon with a slotted spoon and set aside, but leave the rendered bacon fat in the skillet.

Season 1.5 lbs of diced chicken breast with a little pepper (skip the salt, as ranch and bacon are highly savory). Cook the chicken directly in the leftover bacon fat until golden brown and cooked through. Remove the chicken and set aside.

Turn the heat down to low. To the same skillet, add 8 oz of softened cream cheese, 1 packet of ranch seasoning, and 1 cup of chicken broth. Whisk continuously until the cream cheese melts into a smooth, bubbling sauce.

Stir 1 cup of shredded sharp cheddar cheese into the sauce until melted. Return the cooked chicken and half of your crispy bacon back into the pan, stirring to coat them entirely.

Add 16 oz of cooked, drained pasta directly into the skillet. Toss vigorously over low heat until the pasta is fully enrobed in the sauce. If the sauce is too thick, splash in a little reserved pasta water. Top with the remaining bacon and fresh chopped green onions.