Make Creamy Ranch Chicken Pasta: A Simple Method

• Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water to adjust sauce consistency if needed.
• Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken breasts, season lightly with salt and pepper, and cook until golden and cooked through, about 5–7 minutes. Remove the chicken from the skillet and set aside.
• In the same skillet, reduce the heat to medium. Pour in the heavy cream and chicken broth. Stir in the ranch seasoning mix until fully dissolved. Let the sauce simmer gently for 3–4 minutes, allowing it to thicken slightly.
• Add the halved cherry tomatoes and fresh spinach to the sauce. Stir until the spinach wilts and the tomatoes warm through. Sprinkle in the grated Parmesan cheese and stir until melted and the sauce turns creamy and smooth.
• Return the cooked chicken to the skillet, then add the drained fusilli pasta. Toss everything together to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
• Serve the pasta hot, garnished with crumbled turkey bacon if desired for an extra layer of smoky flavor and crunch. Adjust salt and pepper as needed. Enjoy your creamy, delicious meal!