One-Pot Cheesy Bacon Ranch Pasta with Chicken and Broccoli

01Method

1. 1

   Place bacon in a large Dutch oven over medium heat. Cook, turning occasionally, until crispy and browned, about 10 minutes. Remove and let drain on paper towels.

2. 2

   Season the chicken pieces with salt and pepper. Cook them in the reserved bacon drippings over medium-high heat, stirring frequently, until golden on all sides, about 4 minutes. Move the chicken to a plate — it does not need to be fully cooked at this stage.

3. 3

   Cook the shallot and garlic in the drippings, stirring often, until aromatic, about 2 minutes. Pour in the water and milk, scraping up any browned bits from the bottom with a wooden spoon. Add the pasta and ranch dressing mix, bring to a boil, then reduce to a simmer for 6 minutes.

4. 4

   Return the chicken to the pot and stir in the broccoli. Continue cooking until the pasta is tender and the chicken is cooked through, 3 to 4 minutes. Fold in the Cheddar cheese and sour cream until smooth. Crumble the reserved bacon over the top and serve immediately.