Chicken Bacon Ranch Orecchiette Pasta

• ½ pound - orecchiette pasta
• 5 slices - bacon
• 1 tablespoon - olive oil
• 1  - chicken breast
• ⅛  - Salt
• ⅛  - Black pepper
• ½ teaspoon - garlic powder
• ½ teaspoon - onion powder
• ½ teaspoon - paprika
• 2 tablespoon - unsalted butter
• ¼  - yellow onion
• 3 cloves - garlic
• 1 ½ cup - heavy cream
• 1 ½ packets - ranch seasoning mix
• 1 cup - cheddar cheese
• ½ cup - mozzarella cheese
• ½ cup - Parmesan cheese
• ¼ cup - reserved pasta water

Instructions

1. Cook orecchiette pasta in salted boiling water until al dente. Reserve 1/4 cup pasta water and drain.
2. In a skillet over medium heat, add olive oil and chopped bacon. Cook until crispy, then remove and place on paper towel to drain.
3. Season diced chicken with salt, pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder, and paprika.
4. Add chicken to the skillet with bacon grease. Cook until browned and fully cooked through. Remove and set aside.
5. Add butter to the same pan. Sauté diced onion and minced garlic until fragrant.
6. Pour in heavy cream. Season with the remaining garlic powder, onion powder, and ranch seasoning. Stir to combine.
7. Add cheddar and 1/2 cup mozzarella. Stir until melted and creamy.
8. Add cooked pasta, reserved pasta water, cooked chicken, and bacon. Stir to combine.
9. Optional: Add extra 1/2 cup mozzarella for a cheesier finish and let everything melt together.
10. Simmer for a few minutes. Top with grated Parmesan before serving.