CHICKEN BROCCOLI BACON PASTA RECIPES

Steps:

• Heat bacon in a large Dutch oven over medium heat. Cook, flipping occasionally until browned and crisp, about 10 minutes. Drain on paper towels.
• Sprinkle chicken evenly with salt and pepper; cook in hot bacon drippings over medium-high heat, stirring often, until chicken is golden brown on all sides, about 4 minutes. Transfer chicken to a plate and set aside. Chicken will not be fully cooked at this point.
• Add shallot and garlic to drippings and cook, stirring often, until fragrant, 2 minutes. Stir in water and milk; use a wooden spoon to scrape any browned bits from bottom of the Dutch oven. Stir in pasta and ranch dressing mix. Bring to a boil and simmer for 6 minutes.
• Return chicken to the Dutch oven and add broccoli. Cook until pasta is tender and chicken is cooked through, 3 to 4 minutes. Stir in Cheddar cheese and sour cream to combine. Crumble cooked bacon over the top and serve hot.

Steps:

• In a large skillet, bring ¼ cup water to a boil. Add the broccoli and season with salt and pepper. Cover with a lid and steam until broccoli is bright green and crisp tender, about 2 minutes. Drain and reserve broccoli.  Wipe skillet clean and place over medium heat. Add the bacon and cook, turning halfway through until bacon is golden, about 10 minutes. Transfer bacon to a paper towel lined plate.  Add oil to skillet and return to medium heat. Season chicken with salt and pepper and add to skillet. Cook until golden and cooked through, about 6 minutes per side.  Meanwhile, cook fettuccine according to package instructions. Transfer chicken to a work surface and let rest 10 minutes, then thinly slice. Return the skillet to medium heat and add the garlic and cook until fragrant, about 1 minute. Add the heavy cream and bring to a simmer. Simmer 2 minutes until slightly reduced. Whisk in the Parmesan. Season with salt and pepper.  Add the cooked fettuccine and toss to coat. Fold in the chicken, broccoli, and bacon. Garnish with more parmesan and parsley.