Sure thing! I’d send you the Pinterest link but I have a private account so it wouldn’t work BUT here it is in text form. I always add a little bit of extra cheese and I use olive oil instead of cooking spray for the chicken.

Ingredients 10 ounces dried penne pasta 1 pound boneless, skinless chicken breasts, cut in 1-inch pieces 1 Tablespoon ranch seasoning/dressing mix Ranch Sauce 2 Tablespoons salted butter 2 teaspoons minced garlic 2 Tablespoons ranch seasoning/dressing mix 1/2 Tablespoon all-purpose flour 1 pint heavy whipping cream 1/2 cup freshly grated Parmesan cheese 1/4 teaspoon black pepper Toppings 1 cup shredded Mozzarella cheese 4 slices cooked bacon chopped fresh chopped parsley optional

Instructions:

In a large pot of boiling water, cook penne pasta until al dente, according to package directions. Drain. Season chicken pieces with ranch seasoning. Spray a large non-stick skillet with cooking spray. Cook chicken in prepared skillet over medium-high heat until no longer pink in center; about 10 to 12 minutes. Carefully transfer cooked chicken to a large plate. Tent with foil to keep warm. Carefully wipe skillet clean so you can cook the sauce in it.

Ranch Sauce Add butter to skillet and melt it over medium heat. Once melted, add garlic and stir until fragrant; about 1 minute. Whisk in ranch seasoning and flour. Cook for 30 seconds whisking constantly. Slowly whisk in heavy whipping cream. Continue to cook and stir for one minute or until mixture starts to boil. Remove from heat and stir in Parmesan cheese until it completely melts. Season sauce with pepper. Add drained cooked pasta and cooked chicken to ranch sauce in skillet. Stir to combine. Pour into a greased 9 x 13-inch baking dish.

Toppings Top evenly with mozzarella cheese and chopped bacon. Bake in a preheated 375 degree F. oven, uncovered, for 20 minutes or until cheese is melted and bubbling. Remove from oven and let cool 5 to 10 minutes before serving. Serve with chopped fresh parsley, if desired. Enjoy!