Ingredients:

  • 1 lb (450 g) Cooked Chicken Breast, shredded or diced
  • 8 oz (225 g) Streaky Bacon, diced into small lardons
  • 1 tbsp (15 ml) Olive Oil or Neutral Cooking Oil
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 8 oz (225 g) Full-Fat Cream Cheese, softened at room temperature
  • 1 cup (240 ml) Chicken Stock (low sodium)
  • ½ cup (120 ml) Heavy Cream
  • 2 packets (approx. 2 oz / 56 g total) Ranch Seasoning Mix
  • ½ tsp (2.5 g) Freshly Ground Black Pepper
  • 12 oz (340 g) Spaghetti or Linguine
  • 3 cups (360 g) Sharp Cheddar Cheese, freshly grated (divided)
  • 1 cup (120 g) Monterey Jack or Mozzarella, freshly grated (divided)
  • ¼ cup (10 g) Spring Onions (Scallions), sliced, for garnish (optional)

Instructions:

  1. Prep Pasta: Bring a large pot of salted water to a rolling boil. Cook the spaghetti until just al dente (about 1 minute shy of package instructions). Drain the pasta and toss it lightly with a touch of oil to prevent sticking. Set aside.
  2. Render Bacon: In the large skillet, cook the diced bacon until beautifully crisp. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate. Reserve 1 tbsp of the bacon fat in the skillet; discard the rest.
  3. Sauté Aromatics: Add the diced yellow onion to the reserved bacon fat and sauté over medium heat until softened (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant. Remove from heat.
  4. Preheat: Preheat the oven to 375°F (190°C). Grease the 9x13 inch baking dish.
  5. Melt Cream Cheese: Return the skillet with the sautéed aromatics to medium-low heat. Add the softened cream cheese, chicken stock, and heavy cream. Whisk continuously until the cream cheese has completely melted and the sauce is smooth.
  6. Season the Sauce: Whisk in the ranch seasoning mix and black pepper. Taste and adjust seasoning if necessary. Remove from heat.
  7. Fold in Cheese: Stir 2 cups (240 g) of the grated Cheddar cheese and all of the Monterey Jack cheese into the cream sauce until fully incorporated and melted. The sauce should be thick and glossy.
  8. Combine Filling: In a very large mixing bowl, combine the drained spaghetti, the shredded chicken, two-thirds of the crispy bacon, and the prepared cheese sauce. Toss thoroughly until the spaghetti is evenly coated.
  9. Transfer: Pour the mixture into the prepared baking dish, ensuring the mixture is spread evenly.
  10. Top and Bake: Sprinkle the remaining 1 cup (120 g) of Cheddar cheese over the top of the pasta mixture. Bake for 30–40 minutes, or until the sauce is visibly bubbly and the top cheese is golden brown and melted.
  11. Rest and Serve: Remove the dish from the oven and let it stand for 5–10 minutes before serving. Garnish with the remaining crispy bacon and sliced spring onions.