Easy & Delicious. Leftovers are amazing for lunch, if you have any. A real crowd pleaser.
In a small bowl combine shredded chicken and dry ranch seasoning. (This is your chicken mixture.)
To a large Dutch oven over medium heat, add the chicken broth, penne, and chicken mixture. Stir to combine and then bring to a boil. 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.
Add the cream cheese to the dutch oven and stir until most of the cream cheese has melted.
Add the bacon and shredded cheddar cheese. Stir everything until cheese is fully melted.
Garnish with parsley and serve.
Ingredients
Directions
In a small bowl combine shredded chicken and dry ranch seasoning. (This is your chicken mixture.)
To a large Dutch oven over medium heat, add the chicken broth, penne, and chicken mixture. Stir to combine and then bring to a boil. 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.
Add the cream cheese to the dutch oven and stir until most of the cream cheese has melted.
Add the bacon and shredded cheddar cheese. Stir everything until cheese is fully melted.
Garnish with parsley and serve.