Cooked chicken, crispy bacon, pasta, and loads of melty cheese are baked in a creamy ranch sauce.
Ingredients :
8 ounces penne uncooked, approx. 2 cups
6 slices bacon
2 tablespoons bacon drippings add butter if needed
8 ounces cream cheese
¾ cup chicken broth
½ cup half and half or light cream
1 package ranch seasoning mix or homemade spice blend below
2 cups shredded cheddar cheese divided
2 tablespoons shredded Parmesan cheese
2 cups cooked shredded chicken
Directions :
Preheat oven to 375°F. Grease a 9×13 baking dish.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package directions. Drain well and set aside.
Meanwhile, in a large skillet, cook the bacon over medium heat just until crisp. Transfer the cooked bacon to a paper towel lined plate, reserving 2 tablespoons of bacon grease in the pan (add butter if needed).
Turn the heat down to medium-low and stir in the cream cheese. Whisk until smooth and melted. Gradually add in the broth and cream whisking until smooth. Stir in the ranch seasoning.
Remove from the heat and whisk in 1 cup of cheddar cheese and the parmesan cheese. Taste and season with salt & pepper if desired.
Add the drained pasta, chicken, and sauce to the prepared baking dish. Mix everything together and top with the remaining cheddar cheese. Sprinkle with bacon. Bake 20 minutes or until bubbly and cheese is melted.
