This is my version of Creamy Chicken Ranch Pasta. I thought it turned out great and the flavors are just amazing. Let me know what you think about this version and y’all enjoy.
2 cups shredded chicken, cooked
1 package (1 ounce) dry ranch seasoning mix
8 ounces penne noodles, uncooked
3½ cups chicken broth ( I used water and 2 T. Better Than Bouillon®)
4 ounces cream cheese, at room temperature
5-6 slices thick-cut bacon, cooked and crumbled
2 cups Monterey jack cheese, shredded (or any you like like cheddar…)
In a small bowl combine shredded chicken and dry ranch seasoning. (This is your chicken mixture.)
To a large pan that is over a medium heat, add the chicken broth, penne, and chicken mixture. Stir to combine and then bring to a boil. We are cooking the pasta in the chicken broth to give it more flavor. Reduce heat to low and then cover and cook for about 15 to 20 minutes or until the pasta is cooked to your preference. There should still be some liquid in the pot when the pasta is done cooking and you do want this.
Add the cream cheese to the chicken/pasta and stir until most of the cream cheese has melted.
Add the bacon and shredded cheese. Stir everything until cheese is fully melted.
Garnish with parsley if you like and serve.
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