Description
A rich and creamy chicken ranch pasta bowl packed with cheddar, herbs, and seasoned chicken—all in one pot and ready in just 25 minutes.
Ingredients
2 cups cooked, shredded chicken
2 teaspoons dried parsley
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
8 ounces penne pasta, uncooked
3 ½ cups chicken broth
4 ounces cream cheese, softened
2 cups shredded cheddar cheese
½ cup cooked, chopped turkey bacon (optional, pork-free)
1 tablespoon fresh parsley, chopped
Instructions
1. In a small bowl, mix the shredded chicken with dried parsley, dill, garlic powder, onion powder, and black pepper until evenly coated.
2. Place a large pot or Dutch oven over medium heat. Add the chicken broth, uncooked penne, and seasoned chicken. Stir well and bring to a gentle boil.
3. Reduce the heat to low, cover, and simmer for 15–20 minutes, stirring occasionally, until the pasta is tender and some liquid remains.
4. Add the softened cream cheese and stir until mostly melted and creamy.
5. Stir in the shredded cheddar cheese and turkey bacon, if using, until the sauce is smooth and fully melted.
6. Remove from heat, garnish with fresh parsley, and serve warm.
Notes
You can substitute turkey bacon with beef bacon or omit it entirely for a lighter option. For extra creaminess, add a splash of milk or heavy cream before serving.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Quick & Easy Dinners
- Method: Stovetop
- Cuisine: American