INGREDIENTS
- 4 strips frozen bacon see recipe note
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 1 ounce ranch seasoning mix 1 packet
- 8 ounces penne pasta dry
- 4 cups low sodium chicken broth
- 4 ounces cream cheese room temperature
- 1 ½ cups shredded cheddar cheese divided
- 1 cup shredded mozzarella cheese
- Grated Parmesan cheese and fresh parsley for garnish
INSTRUCTIONS
- In a large sauté pan or cast iron skillet set over medium heat, cook the frozen bacon according to the recipe note instructions below. When crispy, transfer to a paper towel-lined plate.4 strips frozen bacon
- Leave the bacon fat in the skillet and add the chicken. Cook for 2-3 minutes until it begins to brown.1 pound boneless, skinless chicken breasts
- Sprinkle the ranch mix over the chicken and stir to coat.1 ounce ranch seasoning mix
- Add the pasta and pour in the chicken broth. Stir and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 15-20 minutes until the pasta is just past al dente. Stir occasionally.8 ounces penne pasta,4 cups low sodium chicken broth
- Remove the lid and add the cream cheese. Stir until it has melted and becomes a creamy sauce.4 ounces cream cheese
- Add the bacon crumbles and 1 cup each of cheddar and mozzarella cheese into the skillet. Stir until well combined and melted.1 ½ cups shredded cheddar cheese,1 cup shredded mozzarella cheese
- Sprinkle the remaining cheddar cheese over the top of the pasta and cover with the lid for about 1 minute to allow the cheese to melt. Serve garnished with Parmesan and parsley.Grated Parmesan cheese and fresh parsley
NOTES
- Storage: Store pasta in an airtight container in the refrigerator for up to 3 days. Stir in a splash of cream or broth before reheating. I don’t recommend freezing leftovers. Cream-based recipes don’t freeze and thaw well, becoming grainy once reheated.
- Bacon: Use this bacon crumble recipe to make bacon crumbles from frozen bacon strips.