Description
My family would eat this every week. It’s a great go-to easy one-pot meal that is complete and satisfying. And cleanup is a breeze!
Ingredients
- 4 slices bacon
- ¾ pound chicken breasts, diced
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 medium shallot, finely chopped
- 1 clove garlic, minced
- 2 cups water
- 1 cup whole milk
- 4 cups elbow macaroni
- 1 tablespoon ranch dressing mix
- 3 cups broccoli florets
- 1 (8 ounce) package shredded Cheddar cheese
- ¼ cup sour cream
Instructions
- 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.
Servings: 6