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Creamy Ranch Chicken

Creamy Italian Asparagus and Ham


  • 16 oz whole wheat penne pasta
  • 6 slices pre-cooked bacon, crumbled
  • 2 tablespoons butter
  • 3-4 boneless, skinless chicken breasts
  • 1 package ranch dressing mix
  • 1.5 cups 2% milk (more if you’d like sauce thinner)
  • 2 cups shredded Cheddar cheese
  • salt & pepper, to taste


  1. Cook pasta according to package, drain.
  2. Meanwhile, add the butter and chicken to large skillet. Cook chicken until no longer pink and cooked through. Remove chicken and set aside.
  3. Add Ranch dressing mix, ½ of bacon, milk, 1 cup cheese to skillet. Stir until thickened and bubbly.
  4. Add chicken back to skillet and let simmer for 4-5 minutes. (add more milk if you’d sauce thinner)
  5. Sprinkle remainder of cheddar cheese and bacon over chicken .
  6. Serve each breast on top of pasta or cut the chicken up into 1 inch cubes and mix pasta, chicken and sauce all together.