Tasty Chicken Bacon Penne

Penne with ranch chicken takes regular pasta to a whole new level of comfort food by mixing chewy penne with juicy chicken chunks, crunchy bacon pieces, and a super creamy ranch-flavored sauce. The real magic starts when cream cheese turns into a smooth, velvety coating, while the sharp cheddar creates that mouthwatering golden topping that makes every bite absolutely delicious.

I've cooked this tons of times for family get-togethers, and everyone always goes back for more. My nephew usually stays away from anything creamy, but he actually asked for this on his birthday - that's how good these flavors are together.

Key Ingredients

• Penne Pasta: Go for quality durum wheat pasta that won't get mushy. Those ridges and hollow centers are perfect for catching all that creamy sauce.
• Bacon: Get thick-cut for those crunchy bits that add smoky goodness. You can use turkey bacon too, but regular pork bacon gives the strongest flavor.
• Chicken Breast: Fresh, boneless skinless pieces cut into same-size chunks cook up juicy and tender. Look for nice pink meat without any gray parts.
• Cream Cheese: Use full-fat for the creamiest, richest sauce. Let it sit out before cooking so it melts easier.
• Ranch Seasoning: The dry packet works better than bottled dressing here, giving you strong flavor without making things watery.

Making The Dish

Step 1:

Start with a big pot of heavily salted water and bring it to a bubbling boil. Toss in your penne and cook until it's just firm to the bite, checking it a minute or two before the package says it's done. Save a cup of that starchy water before you drain it.

Step 2:

In a large, sturdy pot, fry your chopped bacon until it's golden and crunchy. Take the bacon out but keep about a tablespoon of that tasty fat in the pot.

Step 3:

Sprinkle your chicken chunks with black pepper and a little salt. Cook them in the bacon fat until they're golden outside but still juicy inside, around 6-7 minutes.

Step 4:

Throw in your chopped onion with the chicken and cook until it turns clear and sweet. Add garlic and stir just until you can smell it. Pour in some chicken broth, making sure to scrape up all those tasty brown bits from the bottom.

Step 5:

Drop in small pieces of your softened cream cheese, stirring until it melts into a smooth sauce. Sprinkle in the ranch seasoning to give it that tangy kick.

Step 6:

Mix in your cooked pasta, gently turning it so every piece gets coated. If the sauce seems too thick, add some of that saved pasta water bit by bit until it's just right.

Step 7:

Mix in your crunchy bacon and shredded cheddar. Let the cheese get all melty, then top with fresh green onions before serving.

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When I was little, my grandma always put cream cheese in her pasta dishes. She claimed it made a smoother sauce than just using heavy cream. After cooking this recipe for years, I know she was right - the cream cheese doesn't just make it rich, it adds this slight tang that makes everything taste better.

Prep Ahead Ideas

This meal reheats wonderfully, so it's great for busy nights. Keep it in a sealed container in the fridge for up to 4 days. When you warm it up, just add a little splash of milk to bring back that silky sauce texture.

Different Ways To Make It

Switch up this flexible dish by adding cooked mushrooms for an earthy taste, chopped sun-dried tomatoes for some zing, or handfuls of baby spinach for color and nutrients. Each addition brings something special while keeping that comfort food feeling.

What To Serve With It

Eat it with a simple green salad with light dressing to cut through the richness. Some garlic bread on the side works great too, perfect for soaking up every last drop of that creamy sauce.

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I've made this dish so many times, and it always brings happy faces around my table. The mix of tender pasta, creamy sauce, and smoky bacon creates something really special - a meal that feels like comfort in every single bite.

Frequently Asked Questions

→ Can I prep this dish beforehand?

Sure, make it up to 2 days early. When warming up, add a bit of milk if it looks too thick.

→ What works instead of ranch mix?

Combine dry herbs like dill, parsley, plus garlic and onion powders with buttermilk powder for your own mix.

→ How should I keep any extra portions?

Store in a sealed container in your fridge up to 3 days. It might get thicker, so add some liquid when warming.

→ Can I use store-bought cooked chicken?

Absolutely, just skip cooking the chicken and toss in shredded rotisserie chicken with your sauce ingredients.

→ What foods match well with this pasta?

Try it with some buttery garlic bread, fresh steamed broccoli, or a basic green salad to round out your meal.