Ingredients:

  • 12 oz penne pasta
  • 1 lb boneless, skinless chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup chicken broth
  • 1 (10 oz) can cream of chicken soup
  • 1 (8 oz) package cream cheese, softened
  • 1 packet ranch seasoning mix
  • 1 cup shredded cheddar cheese
  • ½ cup heavy cream
  • Fresh parsley, chopped (optional)
  • Extra cheese, for topping (optional)

Instructions:

  1. Boil water in a large pot; add salt. Cook penne according to package instructions until al dente. Drain and set aside.
  2. Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat. Cook chicken until it reaches an internal temperature of 165°F (about 6-7 minutes per side). Remove and shred chicken once cooled.
  3. In the same skillet, combine chicken broth, cream of chicken soup, cream cheese, and ranch seasoning. Whisk until smooth; cook for 3-5 minutes until warmed through.
  4. Stir in heavy cream and shredded cheddar cheese. Mix until melted and combined. Add the shredded chicken and cooked penne to the sauce. Stir gently to coat.
  5. Optionally garnish with fresh parsley and extra cheese before serving.