Equipment Needed
- Large pot for boiling pasta
- Large, deep skillet or Dutch oven
- Tongs and a slotted spoon
- Whisk
- Measuring cups and spoons
Step-by-Step Instructions
I always start by getting a large pot of salted water boiling for the pasta. While that heats up, I get my bacon cooking. I place the chopped bacon in my cold, large skillet and turn the heat to medium. Cooking it slowly from a cold start renders the fat perfectly, leaving me with crispy bits and a few tablespoons of glorious bacon grease. I use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate, leaving all the fat in the pan. This is where our sauce gets its foundational flavor.
I pat the chicken pieces very dry with paper towels—this is the secret to a good sear. I season them generously with garlic powder, onion powder, salt, and pepper. In the same skillet with the bacon fat, I add the tablespoon of olive oil and raise the heat to medium-high. I add the chicken in a single layer, not crowding the pan, and let it cook undisturbed for 4-5 minutes per side until golden brown and cooked through. I remove the chicken to the same plate as the bacon. Now, my kitchen smells absolutely incredible.
With the heat reduced to medium, it’s time to build the sauce. In the same skillet (don’t you dare wash it!), I add the minced garlic to the remaining fat and cook for just 30 seconds until fragrant. Then, I pour in the chicken broth, using my whisk to scrape up all those browned, flavorful bits from the bottom of the pan. I let it simmer for 2 minutes to reduce slightly. Next, I whisk in the heavy cream, milk, and the entire packet of dry ranch seasoning. I let this come to a gentle simmer—not a boil—for about 3-4 minutes, stirring occasionally, until it thickens slightly.(See the next page below to continue…)