Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breasts
  • 1 packet (1 oz or 28 g) ranch seasoning mix
  • 1 cup (240 mL) chicken broth
  • 1/2 cup (120 mL) heavy cream
  • 8 oz (225 g) penne pasta
  • 1 cup (100 g) shredded cheddar cheese
  • 1/2 cup (50 g) cream cheese
  • 1/2 cup (75 g) chopped green onions (scallions)
  • Additional green onions for topping
  • Crumbled bacon for garnish (about 1/2 cup, cooked)

Instructions:

  1. Boil water in a large pot, add a pinch of salt. Add penne pasta and cook according to package instructions until al dente. Drain and set aside.
  2. In a large skillet or Dutch oven, heat a splash of oil over medium heat. Add chicken breasts and season with ranch seasoning. Cook until golden brown and cooked through, about 6-8 minutes per side. Remove from skillet and shred the chicken once cool enough to handle.
  3. In the same skillet, add chicken broth and bring to a simmer. Stir in heavy cream and cream cheese until fully melted and combined. Add shredded cheddar cheese and stir until melted and creamy.
  4. Add cooked pasta and shredded chicken to the sauce. Stir to evenly coat everything in the creamy mixture. Fold in chopped green onions and cook for an additional 2-3 minutes.
  5. Serve hot, garnished with additional green onions and crumbled bacon if desired.