Chicken Bacon Ranch Pasta

Preheat oven to 400°F (200°C). Arrange bacon in a single layer on a foil-lined baking sheet.

Bake for 20-25 minutes, or until crispy. Remove from the oven and set aside.

While the bacon cooks, pat the chicken breasts dry and season generously on both sides with Cajun seasoning and garlic & herb seasoning.

Heat olive oil (or reserved bacon grease) in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until golden brown and cooked through.

Remove the chicken from the skillet and set aside to rest.

In the same skillet, add the diced shallot and sauté for 1-2 minutes until softened and fragrant.

Pour in the heavy whipping cream and chicken broth, scraping up any browned bits from the bottom of the pan.

Season the sauce with ranch seasoning powder, black pepper, and a little more garlic & herb seasoning. Whisk to combine.

Stir in the shredded cheddar and Parmesan cheese. Whisk continuously until the cheese is fully melted and the sauce is smooth.

Turn off the heat and add 1 pound of cooked bowtie pasta to the skillet. Stir to coat the pasta in the sauce.

Chop the cooked chicken and crispy bacon into bite-sized pieces.

Add the chopped chicken and bacon to the pasta and stir to combine.

Garnish with fresh parsley and serve immediately.