Ingredients:

  • 2 lbs (900g) boneless skinless chicken breast, cubed into 1-inch pieces
  • 12 oz (340g) penne or rotini pasta
  • 8 oz (225g) thick-cut bacon, cooked and crumbled
  • 1 cup (240ml) sour cream
  • 1/2 cup (120ml) BBQ sauce
  • 1 packet (28g) dry ranch dressing mix
  • 1/2 cup (120ml) whole milk
  • 1 tsp (5g) garlic powder
  • 2 cups (225g) shredded sharp cheddar cheese
  • 1/4 cup (15g) fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil.
  2. Add the pasta and cook for 2 minutes less than the package instructions (par-boil). Drain and set aside.
  3. While the pasta cooks, heat a skillet over medium-high heat with a drizzle of oil. Sear the 1-inch cubed chicken pieces until golden brown on the outside (they do not need to be fully cooked through). Remove chicken from the pan and set aside.
  4. In a large mixing bowl, whisk together the sour cream, BBQ sauce, dry ranch dressing mix, whole milk, and garlic powder until smooth and well combined.
  5. Fold in the par-boiled pasta, seared chicken, and half of the crumbled bacon. Stir until everything is evenly coated in the sauce.
  6. Transfer the mixture into a 9x13-inch baking dish and smooth the top with a spatula.
  7. Sprinkle the shredded cheddar cheese and the remaining crumbled bacon evenly over the top.
  8. Bake at 375°F (190°C) for 25–30 minutes, or until the edges are bubbling and the cheese is deep golden-brown.
  9. Remove from oven, let rest for 5 minutes, garnish with chopped fresh parsley, then serve hot.