● Cook the Pasta
Begin by boiling a large pot of salted water. Once it’s at a rolling boil, add your pasta of choice. Cook according to package instructions until al dente. Typically, this takes about 8-10 minutes. Once cooked, drain and set aside, reserving about 1 cup of pasta water for later use.

● Sauté the Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook for about 6-8 minutes or until the chicken is golden brown and cooked through, ensuring an internal temperature of 165°F (75°C).

● Fry the Bacon
In the same skillet, add the chopped bacon to the remaining oil. Sauté over medium heat until crisp and golden, about 5 minutes. Once finished, remove the bacon and let it drain on paper towels, but don’t discard the grease in the pan.

● Create the Sauce
With the bacon grease still in the skillet, pour in the heavy cream and chicken broth, stirring well to combine. Bring the mixture to a simmer.

● Incorporate the Ranch
Once simmering, mix in the ranch dressing and stir until it is fully integrated into the sauce. The creaminess will elevate the pasta, creating a sumptuous dining experience.

● Combine Everything
Add the cooked pasta to the skillet with your creamy sauce, tossing everything gently until well-coated. If it seems too thick, add some of the reserved pasta water until your desired consistency is achieved.

● Finish with Cheese and Bacon
Stir in the shredded cheddar cheese until melted, followed by the crispy bacon. Allow the dish to cook on low heat for an additional 2-3 minutes for all the flavors to meld beautifully.

● Garnish and Serve
Remove from heat, and top with freshly sliced green onions for a pop of color and flavor. Serve warm!