Instructions

• Boil your pasta. Cook it until it is al dente as it will cook a little longer in the cream sauce. Also, do not discard all of the pasta water. Make sure to reserve ¾ cup of pasta water before you drain your pasta. This will help thicken your sauce.
• Cook your bacon. I pre cut my bacon into little pieces. It cooks faster this way. Once the bacon is crispy, add it to a paper towel lined bowl or plate. Leave the bacon fat in the pan.
• Cut your chicken into ½" strips. Season your chicken with 2 tsps of ranch seasoning and ½ teaspoon of sea salt. Add your chicken to the bacon fat in the pan. Cook for 4-5 minutes per side until golden brown. Once cooked, add them to a plate to rest.
• Clean out your pan to keep sauce white. Add butter to pan and heat to medium. Add minced garlic and cook until lightly golden brown.
• Add cream, parmesan, and reserved pasta water. Bring mixture to a boil then reduce heat to low while stirring. Let cream sauce reduce for about 3 minutes until slightly thickened.
• Add pasta, remaining teaspoon of ranch seasoning, another ½ teaspoon of sea salt, and some black pepper to the sauce. Stir until sauce gets thick.
• Remove from heat, add bacon and chicken to the sauce and pasta mixture. Mix well.