Chicken Penne
A creamy and cheesy pasta dish that is perfect for busy weeknights or cozy weekend dinners. This Chicken Penne is versatile and packed with flavor, featuring chicken, ranch seasoning, cream cheese, and cheddar cheese.
Ingredients
Pasta and Chicken
- 1 lb Penne Pasta This tubular pasta traps the creamy sauce beautifully.
- 2 cups Shredded Cooked Chicken Rotisserie chicken works well for convenience.
Sauce Ingredients
- 1 packet Ranch Seasoning Mix Adds a flavorful zing.
- 8 oz Cream Cheese Provides creaminess.
- 1 cup Sharp Cheddar Cheese, shredded For a flavor punch; smoked cheddar can be used for depth.
- 1/2 cup Chicken Broth Can substitute with vegetable broth for a vegetarian option.
- 1/2 cup Heavy Cream For a rich and creamy texture.
Aromatics
- 1 tablespoon Olive Oil For sautéing.
- 1/2 cup Diced Onion Adds sweetness.
- 2 cloves Minced Garlic Infuses flavor.
Finishing Touches
- 3/4 cup Cooked and Chopped Bacon You can use turkey bacon for a lighter option.
- Salt Salt and Pepper to taste For seasoning.
- 2 tablespoons Fresh Parsley, chopped For garnish.
Instructions
Preparation
- Boil a large pot of salted water and cook penne for 8-10 minutes until al dente. Reserve a cup of pasta water before draining.
- In a skillet, heat olive oil over medium heat. Sauté the diced onion until translucent, then add minced garlic.
Sauce Creation
- Reduce the heat to medium-low and stir in the cream cheese and ranch seasoning mix until smooth.
- Gradually mix in chicken broth and heavy cream, stirring until well combined.
- Fold in shredded chicken, half the bacon, and half the cheddar until melted.
Combine
- Toss the cooked penne into the sauce, adding reserved pasta water to reach desired creaminess.
Serve
- Serve warm, topping with remaining bacon and fresh parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Add chicken broth or cream when reheating for best results.