Description

A rich, creamy, and cheesy chicken pasta bake featuring tender penne coated in a luscious ranch and cream cheese sauce, topped with melted cheddar and savory bits for the ultimate comfort meal.

Ingredients

12 oz penne pasta

1 lb boneless, skinless chicken breasts, diced

6 strips cooked and crumbled bacon (or topping of choice)

1 packet (1 oz) ranch seasoning mix

1 cup cream cheese, softened

1 cup chicken broth

1 cup shredded cheddar cheese

1/2 cup sour cream

1 tablespoon olive oil

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

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Instructions

Cook penne pasta according to package directions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook for 6–8 minutes until browned and fully cooked.
Reduce heat to low and add cream cheese, ranch seasoning, and chicken broth. Stir until the cream cheese melts and the sauce is smooth.
Add the cooked pasta, crumbled bacon, sour cream, and half of the cheddar cheese. Stir until well combined and heated through.
Transfer mixture to a greased baking dish and top with the remaining cheddar cheese.
Bake at 350°F (175°C) for 15–20 minutes until the cheese is melted and bubbly.
Remove from the oven, let cool slightly, garnish with chopped parsley, and serve warm.

Notes

Use reduced-fat cream cheese and light sour cream for a lighter version.

Substitute penne with rotini, fusilli, or rigatoni for variety.

Add vegetables like spinach or broccoli for extra nutrition.

For a spicy kick, add red pepper flakes or hot sauce.

Freeze before baking for up to 2 months and bake straight from frozen.

Reheat with a splash of milk or broth to restore creaminess.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 1/2 cups
Calories: 550
Sugar: 3g
Sodium: 580mg
Fat: 32g
Saturated Fat: 15g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 34g
Cholesterol: 110mg