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1 (16-ounce) package of pasta (penne or shells work well)
8 ounces of cream cheese, softened
1 cup of chicken broth
1 cup of shredded cheddar cheese
1/2 cup of cooked and crumbled bacon
1 packet of ranch dressing mix
1 cup of milk
Chopped fresh parsley for garnish
Directions
Begin by seasoning the chicken breasts with smoked paprika, salt, and pepper.
Heat the olive oil in a large skillet over medium heat, and cook the chicken breasts until golden brown on both sides and cooked through, about 7 minutes per side. Once cooked, remove the chicken from the skillet and set aside.
In the same skillet, pour in the chicken broth and gently whisk in the cream cheese until it's melted and smooth.
Stir in the ranch dressing mix, milk, and shredded cheddar cheese. Cook over low heat until the sauce is creamy and well combined.
Meanwhile, cook the pasta according to package instructions in a large pot of salted boiling water. Drain and return the pasta to the pot.
Dice the cooked chicken and add it to the pot with the pasta.
Pour the cheesy sauce over the pasta and chicken, mixing until everything is thoroughly coated.
Stir in the crumbled bacon and continue to cook over low heat for a couple of minutes, allowing the flavors to meld together.
Serve the pasta warm, garnished with a sprinkle of fresh parsley.
Variations & Tips
For a touch of heat, add a pinch of cayenne pepper or a few dashes of hot sauce to the cheese sauce. You can substitute turkey bacon for a slightly lighter option, or add some additional vegetables for nutrition, such as steamed broccoli or peas. For those watching their carb intake, this dish is just as delightful over zucchini noodles or spaghetti squash. Feel free to experiment with different cheeses like mozzarella or pepper jack for an extra layer of flavor.
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