Ingredients:

  • 4 slices (60g) thick-cut bacon, diced
  • 1 lb (450g) boneless skinless chicken breast, cut into ½-inch bite-sized pieces
  • 3.5 cups (830ml) low-sodium chicken broth
  • 1 oz (28g) ranch seasoning powder
  • 4 oz (113g) cream cheese, softened and cubed
  • 2 cups (225g) sharp cheddar cheese, shredded
  • 8 oz (225g) penne pasta, uncooked
  • 1 tbsp (4g) fresh parsley, chopped
  • ½ tsp (3g) cracked black pepper

Instructions:

  1. Place the diced bacon in the cold skillet and turn the heat to medium. Fry until the bacon is mahogany-colored and crisp. Using tongs, remove the bacon bits and set them aside, leaving the rendered fat in the pan.
  2. Add the chicken breast pieces in a single layer to the skillet; sear until the edges are golden brown.
  3. Pour in the chicken broth, using a spatula to scrape the bottom of the pan to dislodge the browned bits. Stir in the ranch seasoning powder until fully dissolved and bring the mixture to a rolling boil.
  4. Stir in the uncooked penne. Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 12–15 minutes, stirring occasionally until pasta is al dente.
  5. Remove the lid and stir in the cubed cream cheese, stirring constantly until the sauce is velvety and no white lumps remain.
  6. Stir in the shredded cheddar cheese and garnish with fresh parsley and cracked black pepper before serving.