One-Pot Cheesy Bacon Ranch Pasta with Chicken and Broccoli

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.