Bacon Ranch Chicken Pasta

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• 8 ounce Dry Pasta
  Ingredient note

  Source: 8 ounce Dry Pasta
• 400 grams Boneless Chicken Breast cut into bite-size pieces.
  Ingredient note

  Source: 400 grams Boneless Chicken Breast cut into bite-size pieces.
• 7 each strips Bacon
  Ingredient note

  Source: 6-7 strips Bacon; upper source range endpoint used for shopping.
• 1 tablespoon Butter
  Ingredient note

  Source: 1 tablespoon Butter
• 1/2 teaspoon Onion Powder
  Ingredient note

  Source: 1/2 teaspoon Onion Powder
• 1/2 teaspoon Garlic Powder
  Ingredient note

  Source: 1/2 teaspoon Garlic Powder
• 1/2 tablespoon Minced Garlic
  Ingredient note

  Source: 1/2 tablespoon Minced Garlic
• 2 tablespoon Minced Onion
  Ingredient note

  Source: 2 tablespoon Minced Onion
• 1 tablespoon Flour
  Ingredient note

  Source: 1 tablespoon Flour
• 1 cup Chicken Stock
  Ingredient note

  Source: 1 cup Chicken Stock
• 1 cup Heavy Cream
  Ingredient note

  Source: 1 cup Heavy Cream
• 1 cup Shredded Cheddar Cheese
  Ingredient note

  Source: 1 cup Shredded Cheddar Cheese
• 2 tablespoon Ranch Seasoning
  Ingredient note

  Source: 2 tablespoon Ranch Seasoning
• As Needed Salt
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. Bring a large pot of water to boil. Add enough salt.
2. Using a kitchen scissor cut bacon strips into bite-size pieces.
3. Heat a large skillet and cook bacon until crispy. Remove cooked bacon using a slotted spoon(drain extra fat).
4. Keep roughly 1 tablespoon of bacon fat in the skillet and discard the rest.
5. If the skillet has cooled down, heat it again for 30 seconds.
6. Add cubed chicken breast, salt, pepper, garlic powder, and onion powder. Toss well. Cook for 3 minutes undisturbed.
7. Flip and cook for another 2 minutes. Remove chicken from the skillet and keep aside covered.
8. Melt 1 tablespoon of butter. Saute chopped onion and garlic for about 1 minute. The onion should be softened and the garlic shouldn't be smelling raw.
9. Add 1 tablespoon flour. Saute for about 30 seconds. The mixture might stick to the bottom of the pan but make sure it doesn't burn.
10. Reduce heat. Slowly add chicken stock to the skillet in 2-3 batches. Scrap the bottom of the skillet and keep stirring to make a smooth sauce.
11. Lower heat. stir in the cream slowly. Add shredded cheese and ranch seasoning. Mix well and switch off the heat.
12. To the sauce add cooked chicken, cooked pasta, and bacon. Toss well.