Creamy Bacon Chicken Pasta

My three year old gobbled this one right up.  Bacon? Check.  Cheese? Check.  Two of my favorite food groups.  I guess she takes after me!

I saw a recipe for a pasta similar to this on Pinterest, but I put my little spin on it, of course.  This is my version.  I hope you'll give it a try.

Ingredients:
1lb, of rigatoni or penne pasta
2 cooked chicken breasts diced or shredded (I use rotisserie chicken)
1 small onion diced
2 cloves of garlic
1 tsp dried thyme
1 pkg of mushrooms sliced (bella or white button)
4 pieces of bacon
1 cup of ricotta cheese
1/2 cup of parmesan cheese
1/2 cup of chicken broth
1/2 cup of half & half
1 oz cream cheese
4-5 large basil leaves

Directions:
Cook pasta according to pkg instructions.  While it is cooking, using kitchen shears cut small pieces of bacon into a cast iron (or non stick) skillet.  Cook bacon over medium-high heat until crispy, then remove with a slotted spoon and drain on a paper towel.  Add onions to the bacon grease and cook them over medium heat until golden, then add garlic and thyme.  After garlic softens, 1-2 minutes, add the mushrooms and cook about 5 minutes.  Add the ricotta, chicken broth, cream cheese, parmesan and half & half and stir until cream cheese melts and the sauce is smooth.  Stir in the chicken and remove from the heat. When the pasta is al dente, add to the sauce and toss until combined.  If the sauce is too thick add a little of the water  you cooked the pasta in.  Transfer to a pre-warmed pasta bowl and top with bacon and torn basil.

Bon Appetit!