Ingredients
- 5 slices thick-cut bacon chopped
- 1 pound boneless skinless chicken breast cut into bite-sized pieces
- 1 ounce ranch seasoning mix
- 1/2 pound uncooked penne pasta
- 3 2/3 cups low-sodium chicken broth
- 4 ounces cream cheese cubed (room temperature)
- 2 cups shredded cheddar cheese divided
- Chopped fresh parsley for garnish
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pot.
- Add the chicken pieces to the pot and cook over medium-high heat for about 3 minutes until they start to brown. Sprinkle with the ranch seasoning mix and stir to coat evenly.
- Stir in the penne pasta and chicken broth. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15-20 minutes until the pasta is al dente, stirring occasionally.
- Mix in the cream cheese until it melts and the sauce becomes smooth. Return the bacon to the pot and stir in 1 1/2 cups of the cheddar cheese until fully melted.
- Sprinkle the remaining cheddar cheese over the top, and cover the pot for about 30 seconds to allow the cheese to melt further. Then garnish with chopped parsley and serve hot.
