Ingredients:

  • 12 oz Penne Pasta (or rigatoni/ziti)
  • 5 lbs Boneless, Skinless Chicken Breasts, diced
  • 2 Tbsp Olive Oil
  • Salt & Black Pepper, to taste
  • 2 Tbsp Unsalted Butter
  • 3 cloves Garlic, minced
  • 4 oz full-fat Cream Cheese, softened
  • 1 cup low sodium Chicken Broth
  • 1/2 cup Heavy Cream
  • 1 packet (1 oz) Dry Ranch Seasoning Mix
  • 6 slices Cooked Bacon, crumbled
  • 1 cup Sharp Cheddar Cheese, shredded
  • 1/2 cup Monterey Jack Cheese, shredded
  • 2 Tbsp Fresh Chives, chopped (for garnish)

Instructions:

  1. Boil salted water and cook penne according to package directions until al dente. Reserve 1 cup of starchy pasta water before draining. Set pasta aside.
  2. Season chicken pieces generously. Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden brown on all sides and cooked through (165°F/74°C). Remove chicken and set aside, leaving any rendered fat in the pan.
  3. Reduce heat to medium. Melt butter in the skillet. Sauté the minced garlic for about 30 seconds until fragrant.
  4. Whisk in the cream cheese until mostly melted and smooth. Slowly whisk in the chicken broth until the mixture is cohesive. Stir in the heavy cream and the dry ranch seasoning mix. Bring to a gentle simmer.
  5. Reduce heat to low. Stir in the shredded Cheddar and Monterey Jack cheeses gradually, stirring constantly until the sauce is smooth and glossy. Keep the heat low to prevent the sauce from splitting.
  6. Return the cooked chicken to the sauce. Toss in the drained penne. Add about 1/2 cup of the reserved pasta water, stirring well to help the sauce cling perfectly to the pasta. Add more water if the sauce is too thick.
  7. Stir in half of the crumbled bacon. Taste and adjust seasoning (salt/pepper). Serve immediately, topped with the remaining bacon crumbles and fresh chives.