Ingredients:

  • 1 lb penne pasta
  • 1.5 lbs boneless skinless chicken breast, cubed into 1-inch pieces
  • 6 oz center-cut bacon, diced
  • 1 tbsp olive oil
  • 4 oz light cream cheese, softened
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup plain Greek yogurt
  • 1 packet dry ranch seasoning mix
  • 1 cup shredded sharp cheddar cheese
  • 1/2 tsp garlic powder
  • 2 tbsp fresh chives, chopped
  • 1/2 cup shredded parmesan cheese

Instructions:

  1. Cook diced bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon, leaving about 1 tablespoon of rendered fat in the pan.
  2. Increase heat to medium-high. Add chicken cubes in a single layer and cook until mahogany-colored and cooked through (about 5-7 minutes). Remove chicken and set aside with the bacon.
  3. Boil penne in salted water according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  4. Lower skillet heat to medium. Add softened light cream cheese and chicken broth, whisking constantly until the mixture is velvety and smooth.
  5. Stir in the ranch seasoning and garlic powder. Simmer for 2 minutes to concentrate flavors.
  6. Remove the pan from heat briefly and stir in the Greek yogurt to prevent curdling.
  7. Return the cooked chicken and bacon to the skillet. Stir in the shredded cheddar cheese until melted.
  8. Fold in the cooked penne. If the sauce is too thick, add reserved pasta water one tablespoon at a time until the desired consistency is reached.
  9. Garnish with fresh chives and parmesan cheese immediately before serving.