Ingredients
Scale
- 1 pound penne pasta
- 1.5 pounds boneless, skinless chicken breasts
- 8 ounces cream cheese, softened
- 1 cup ranch dressing
- 1/2 cup cooked and crumbled bacon
- 1 cup shredded cheddar cheese
- 1/2 cup chicken broth
- 1/4 cup sliced green onions, for garnish (optional)
Instructions
- Step 1: Cook the penne pasta according to package directions. Drain and set aside.
- Step 2: Cook the chicken breasts using your preferred method (boiling, baking, slow cooker, or Instant Pot). Once cooked, shred the chicken.
- Step 3: In a large skillet or pot, combine the softened cream cheese, ranch dressing, chicken broth, and shredded chicken. Heat over medium heat, stirring until the cream cheese is melted and the mixture is smooth.
- Step 4: Stir in the cooked penne pasta and crumbled bacon. Mix well to combine, ensuring the pasta is coated in the sauce.
- Step 5: Stir in 3/4 cup of the cheddar cheese. Sprinkle the remaining 1/4 cup cheddar cheese over the top.
- Step 6: Cover and let simmer for a few minutes until the cheese is melted and bubbly. Garnish with green onions (if using) and serve hot.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave, adding a splash of milk or broth if needed to restore creaminess.
- Serve with a side of steamed broccoli or a simple green salad to balance the richness.
- For extra flavor, try browning the bacon in the skillet before crumbling and adding it to the dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American