Description

This Cheesy Ranch Chicken Pasta combines tender shredded chicken seasoned with tangy ranch mix, perfectly cooked penne pasta, and a rich, creamy sauce made with cream cheese, cheddar, and savory bacon bits. Finished with a sprinkle of fresh parsley, this comforting one-pot meal is simple to prepare and packed with flavor, making it an ideal family dinner or weeknight favorite.

Ingredients

Scale

Chicken Mixture

2 cups shredded cooked chicken
1 package (1 ounce) dry ranch seasoning mix

Pasta and Sauce

8 ounces penne noodles, uncooked
3 ½ cups chicken broth
4 ounces cream cheese, room temperature
4 slices thick-cut bacon, cooked and crumbled
2 cups cheddar cheese, shredded

Garnish

1 tablespoon fresh parsley, chopped

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Instructions

Season the Chicken: In a small bowl, combine the shredded cooked chicken with the dry ranch seasoning mix. This step infuses the chicken with the signature tangy ranch flavor and creates the base seasoning for the dish.
Cook Pasta and Chicken Mixture: In a large Dutch oven set over medium heat, add the chicken broth, penne noodles, and the seasoned chicken mixture. Stir to combine evenly. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until the penne is tender but some cooking liquid remains to keep the dish creamy.
Melt the Cream Cheese: Add the cream cheese directly into the Dutch oven. Stir continuously until most of the cream cheese has melted, creating a smooth, creamy sauce that coats the pasta and chicken evenly.
Add Bacon and Cheddar: Stir in the cooked, crumbled bacon and shredded cheddar cheese thoroughly until the cheese melts completely into the sauce, adding rich flavor and gooey texture.
Garnish and Serve: Sprinkle the fresh chopped parsley over the dish for a burst of color and fresh herbal notes. Serve immediately while warm for the best taste and texture.

Notes

Ensure the cream cheese is at room temperature to help it melt smoothly into the sauce.
Use thick-cut bacon for extra flavor and texture, but you can substitute with turkey bacon for a leaner option.
If the sauce seems too thick after cooking, add a splash of chicken broth or milk to reach desired consistency.
For a spicier twist, add a pinch of cayenne pepper or smoked paprika along with the ranch seasoning.
Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently with a splash of broth or milk to restore creaminess.