Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless skinless chicken breasts (boneless, skinless (cooked, chopped))
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 cup low-sodium chicken broth ((low-sodium))
  • 8 ounces penne pasta (uncooked)
  • 1/2 pound bacon
  • 1 cup ranch dressing (store bought or homemade)
  • 1/4 cup sharp cheddar cheese (shredded)
  • 1/4 cup green onions (diced)

Instruction

  • Season the chicken with garlic powder, salt, and pepper. Place it into a medium skillet over medium-high heat. Add the chicken broth. Let chicken cook for 7-10 minutes on each side or until done (165°F at the thickest point). Chop into bite-sized pieces and set aside.
  • Cook the pasta per the box instructions. Once done, drain the noodles and place them in an ice bath. Drain the pasta again and set it aside.
  • Cook the bacon per the package instructions. When it's done, crumble it into small pieces.
  • Place diced chicken, cooked pasta, bacon, ranch dressing, cheddar cheese, and onions into a large bowl. Then toss to combine. Mix well to ensure the ingredients are evenly coated with ranch dressing.
  • Store the pasta salad in the refrigerator in a sealed container until ready to serve. Leftovers can be stored in a sealed container, in your fridge, for up to 3-days.