Ingredients
Equipment
Method
Make the ranch base
- Heat olive oil in a large skillet over medium heat, then cook minced garlic for 1 minute, stirring, until fragrant and lightly softened (about 1 minute).
- Add chicken broth and cubed cream cheese, then stir over medium-low heat until the cream cheese melts completely and the mixture looks smooth and creamy.
- Stir in ranch seasoning mix and heavy cream until smooth and combined, then simmer for 3-4 minutes until slightly thickened and coats the back of a spoon.
Toss and finish
- Add shredded chicken, most of the crumbled bacon, and cooked penne, then toss until every piece is evenly coated in the ranch cream sauce.
- Top with shredded cheddar cheese, cover the skillet, and let sit for 2-3 minutes until the cheddar is fully melted and glossy.
- Garnish with the remaining bacon and fresh chives, then serve immediately while the sauce is thick and warm.
Notes
For the smoothest sauce, soften the cream cheese well so it melts quickly in the skillet over medium-low heat. Store leftovers in a covered container in the refrigerator up to 3 days; reheat gently on the stove with a splash of chicken broth or heavy cream to loosen. Freezing is not recommended because the creamy ranch sauce can break upon thawing. For a lighter option, use reduced-fat cream cheese and half-and-half instead of heavy cream.