Ingredients

• 8 oz (225g) penne or rotini (whole wheat or gluten-free if preferred)
• 1 tbsp olive oil
• 1 lb (450g) boneless chicken breast, cubed
• 6 slices bacon, chopped & cooked until crisp
• 1 cup (240g) full-fat Greek yogurt (or sour cream for richer texture)
• ½ cup (120ml) low-sodium chicken broth
• 2 tbsp ranch seasoning mix (or 1½ tsp dried dill + 1 tsp garlic powder + 1 tsp onion powder + ½ tsp parsley)
• ½ cup shredded cheddar or pepper jack
• 2 green onions, sliced
• Salt & black pepper to taste

Instructions

Cook pasta al dente according to package; reserve ½ cup pasta water, then drain.
While pasta cooks, heat oil in a large skillet over medium-high. Sear chicken 5–7 min until golden and cooked through. Remove; set aside.
In same skillet (use bacon fat + oil if needed), add Greek yogurt, broth, and ranch seasoning. Whisk 2–3 min over medium heat until smooth and slightly thickened (~160°F—do not boil).
Reduce heat to low. Stir in cheese until melted. Add cooked pasta, chicken, and half the bacon. Toss gently, adding reserved pasta water 1–2 tbsp at a time if too thick.
Season with salt and pepper. Top with remaining bacon and green onions.
💡 Pro tip: For extra protein, stir in ½ cup white beans or steamed broccoli florets with the pasta.