Ingredients
Equipment
Method
Cook pasta
- Bring a pot of salted water to a boil and cook the rigatoni or penne until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
Make the ranch cream sauce
- In the same pot over medium heat, sauté the minced garlic for 1 minute. Add the heavy cream and chicken broth and bring the mixture to a simmer.
- Stir in the ranch seasoning mix and simmer for 3–4 minutes until slightly thickened. Keep the heat at a gentle simmer so the sauce stays smooth.
Cheese and combine
- Add the shredded sharp cheddar and grated parmesan and stir until fully melted into the sauce. Adjust with salt and black pepper to taste if needed.
- Return the drained pasta to the pot with the shredded chicken and toss to coat. Add reserved pasta water as needed to loosen the sauce and fully coat the pasta.
Finish and serve
- Top with the crumbled bacon and fresh chives, then serve immediately. For extra crunch, add a few more bacon crumbles over the top right before eating.
Notes
Pro tip: If the sauce thickens while you toss, loosen it with the reserved pasta water a splash at a time until the pasta looks glossy and evenly coated. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop with a splash of cream or broth to restore texture. Freezing is not recommended because the cream sauce can separate. For a lighter option, use half-and-half instead of heavy cream (the sauce may be slightly thinner).