A dish that perfectly combines the creamy richness of chicken with the savory goodness of bacon, delivering a hearty meal that ensures comfort and satisfaction.
Ingredients
Scale:
1 pound boneless, skinless chicken breasts
6 slices of bacon, chopped
8 ounces of pasta (such as penne or rotini)
1 cup diced onion
2 cloves garlic, minced
1 cup chicken broth
1 packet of ranch seasoning mix
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup cream cheese
Chopped parsley or green onions for garnish
Instructions
In a slow cooker, place the chicken breasts. Add the chopped bacon, diced onion, minced garlic, chicken broth, and ranch seasoning mix. Stir to combine, ensuring that the seasoning is evenly distributed throughout the mixture. Make sure that the chicken is submerged in the broth to keep it moist during cooking.
Cover the slow cooker and set it on low heat for 6-7 hours or high heat for 3-4 hours, until the chicken is cooked through and easily shredded.
Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
Stir in the heavy cream and cream cheese until fully combined. Cook on low for an additional 30 minutes, allowing the sauce to thicken.
Meanwhile, cook the pasta according to package instructions in a separate pot. Drain and set aside.
Once the sauce is creamy and heated through, add the cooked pasta and shredded cheddar cheese to the slow cooker. Stir to combine thoroughly.
Cook for an additional 5-10 minutes until the cheese is melted and the pasta is well coated with the sauce.
Serve hot, garnished with chopped parsley or green onions.
