Ingredients
Scale
- 1 pound penne pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cubed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 ounces cream cheese, softened
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup chopped green onions
- 1/2 cup ranch dressing
In true family fashion, feel free to substitute the chicken with turkey or even tofu for a vegetarian twist. The bacon can be swapped for turkey bacon, and if you’re looking for a lighter version, try using Greek yogurt in place of cream cheese. Cooking is about making it your own, just as Nonna Rosa taught me.
Instructions
- Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 10-12 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the cubed chicken, seasoning with garlic powder, onion powder, smoked paprika, salt, and pepper. Cook until the chicken is golden brown and cooked through, about 7-8 minutes.
- Lower the heat to medium and add the softened cream cheese to the skillet. Stir until the cream cheese is melted and incorporated with the chicken juices.
- Pour in the chicken broth, continuously stirring to create a smooth sauce. This step always reminds me of my time at Le Cordon Bleu, where I learned the art of sauce-making.
- Add the shredded cheddar cheese to the skillet and stir until melted and combined. The aroma at this point is simply irresistible, reminiscent of my family’s holiday gatherings.
- Incorporate the cooked bacon, chopped green onions, and ranch dressing into the sauce. Stir until everything is well mixed.
- Fold in the cooked penne pasta, ensuring each piece is coated in the creamy sauce. Serve hot, garnished with additional green onions if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International