Ingredients
Equipment
Method
Cook the pasta
- Bring a large pot of salted water to a boil, then cook rigatoni or penne until al dente, about 8–11 minutes. Reserve 1/2 cup pasta water, then drain and set aside.
Make the ranch cream sauce
- In the same pot over medium heat, sauté the minced garlic for 1 minute until fragrant. Keep it moving so it doesn’t brown.
- Add the heavy cream and chicken broth to the pot, then bring the mixture to a simmer. You should see steady small bubbles around the edges.
- Stir in the ranch seasoning mix, then simmer for 3–4 minutes until slightly thickened. The sauce should look smoother and cling to the spoon.
- Add the shredded cheddar and grated parmesan, then stir until fully melted into the sauce. The sauce should be glossy and free of cheese lumps.
Combine and serve
- Return the drained pasta to the pot along with the shredded chicken, then toss to coat. If it looks too thick, add the reserved pasta water a splash at a time to loosen.
- Top the creamy pasta with the crumbled bacon and fresh chives, then season with salt and black pepper to taste. Serve immediately so the sauce stays thick and saucy.
Notes
Pro tip: reserve pasta water and add it gradually—this helps the sauce cling to the rigatoni instead of turning heavy. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of broth or cream to loosen. Freezing is not recommended because the cream sauce can separate. For a lighter option, use half-and-half and reduce cheddar slightly so the sauce remains creamy without as much fat.