Ingredients
Equipment
Method
Instructions
- Cook the penne pasta in a large pot of salted water according to the package directions until it's just al dente. You want it to still have a slight bite, as it will continue to cook in the sauce. Once done, drain it well and set it aside.
- While the pasta is cooking, grab a large skillet or Dutch oven. Pour in the chicken broth and add the softened cream cheese and the ranch seasoning packet. Turn the heat to medium and stir everything together. Keep stirring gently until the cream cheese melts completely and the sauce is smooth and creamy.
- Now it’s time for the good stuff. Add your shredded chicken and the crumbled bacon to the skillet. Stir it all together so the chicken and bacon are fully coated in that delicious ranch sauce. Let it simmer for a couple of minutes to allow the flavors to meld together.
- Gently pour the drained pasta into the skillet with the sauce. Fold everything together carefully until every single piece of penne is coated in creamy goodness.
- Sprinkle the shredded cheddar cheese evenly over the top of the pasta. You can either pop a lid on the skillet for a few minutes to let the cheese melt, or if your skillet is oven-safe, you can place it under the broiler for a minute or two for a bubbly, golden-brown top.
- Once the cheese is perfectly melted and gooey, remove the skillet from the heat. Garnish generously with the chopped green onions for a fresh, mild bite of flavor. Serve it up hot and watch it disappear!
Notes
For the best results, use cream cheese that has been softened to room temperature to ensure a smooth sauce. Cook the pasta to al dente, as it will continue to soften in the sauce. Don't be afraid to salt your pasta water for better flavor. You can substitute penne with other pasta like rotini or bow ties, and add vegetables like spinach or broccoli.