Cooking Instructions

• Bring a large pot of generously salted water to a boil. Cook pasta according to package directions. Reserve ½ cup of pasta water before draining pasta, then drizzle with the olive oil and toss to coat, to prevent sticking. Set aside.
• In the same pot, cook the bacon over medium heat until crispy, about 6 minutes. Drain bacon on a paper towel-lined plate.
• Reserve 3 tablespoon of the bacon grease in the pot. Over medium heat, add garlic and sauté for 20 seconds until fragrant. Add flour and stir 1-2 minutes until no white patches remain, reducing the heat if it begins to brown. Slowly whisk in the milk a little at a time to incorporate and then bring to a boil. Boil for 2-3 minutes until thick.
• Remove pot from the heat. Whisk in Monterey Jack cheese, ranch seasoning, and the cream cheese until melted and smooth.
• Add cooked pasta, shredded chicken, and most of the cooked bacon (reserving some for garnish), stir to incorporate. Place back on low heat for a couple minutes to re-warm pasta, adding a splash of the reserved pasta water to thin it out, if needed.
• Taste for seasoning, adding salt and pepper if needed. Serve immediately with more cheese and crumbled bacon. The sauce will thicken pretty fast as it stands.