Baked Pasta with Chicken & Creamy Ranch Sauce

 8 oz. uncooked mini penne
4 bacon slices, chopped
1 T. minced garlic (about 3 cloves)
3/4 c. heavy whipping cream
1 8-oz. package cream cheese, cubed and softened
2 oz. Parmesan cheese, grated (about 1/2 c.)
2 T. ranch dressing mix (from 1-oz. package)
1/4 t. black pepper
3 c. shredded, cooked chicken (can use store-bought rotisserie chicken)
8 oz. part skim mozzarella cheese, shredded (about 2 c.), divided
2 T. chopped fresh flat-leaf parsley

Lightly grease a 13 x 9" baking dish with cooking spray. Preheat oven to 375 degrees. Cook penne per package directions; drain, reserving 1 c. cooking water. Place pasta in a large bowl and set aside.

Cook bacon in a large skillet until crisp. Drain bacon on paper towels and set aside, reserving drippings in skillet.

Add garlic to drippings and cook, stirring constantly over medium heat, until fragrant, about 1 minute. Whisk in whipping cream and cream cheese. Cook, whisking often, until cream cheese is melted and mixture is smooth, about 2 minutes. Remove from heat and stir in Parmesan, ranch dressing mix, pepper, and reserved 1 c. cooking water. Pour over pasta. Fold in chicken and 1 c. of the mozzarella. Pour mixture into prepared baking dish. Crumble bacon and sprinkle on top. Top with remaining 1 c. mozzarella.

Bake until golden and bubbly, about 20 minutes. Sprinkle with parsley and serve hot.

Serves 6.

Adapted from Southern Living magazine, Sept. 2020, p. 108.