CRISPY CHICKEN BROCCOLI RANCH 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:

• 1) Fill a large pot with water, add a generous pinch of salt and bring to a boil. Add the pasta, cook for about 6 minutes, then add in the broccoli and cook all together for 2 more minutes, reserve about 1/2 cup of starchy cooking water then drain and set aside. 2) In a really large skillet, add the oil and garlic, preheat over medium heat until the garlic is lightly golden, then add in the drained pasta and broccoli and cook it while occasionally stirring until you get lots of crispy golden brown bits (watch the video to see a clear explanation of this) it will take 6 to 7 minutes. 3) Add the reserved cooking water, along with the butter and parm, cook it all together for a minute then serve!