Ingredients:

  • 1 lb chicken breast, cubed into 1-inch pieces
  • 6 slices center-cut bacon, diced
  • ½ tsp salt
  • ½ tsp cracked black pepper
  • 4 oz low-fat cream cheese, softened
  • ¼ cup plain Greek yogurt
  • ½ cup low-sodium chicken broth
  • 1 tbsp dry ranch seasoning mix
  • 1 ½ cups shredded Colby Jack cheese
  • 12 oz penne pasta
  • ½ cup reserved pasta water
  • 2 cups fresh baby spinach

Instructions:

  1. Fry the diced bacon over medium heat until mahogany-colored and crisp. Remove the bacon with a slotted spoon, leaving the rendered fat in the pan.
  2. Season the cubed chicken with salt and pepper, then sear in the bacon fat over medium-high heat until golden brown on all sides. Remove chicken and set aside.
  3. Lower the heat to medium-low. Stir in the softened cream cheese, Greek yogurt, and chicken broth. Whisk continuously until the mixture is smooth and bubbling.
  4. Stir in the ranch seasoning until fully integrated and the sauce smells savory and aromatic.
  5. Boil the penne in salted water until al dente. Before draining, reserve a half-cup of pasta water.
  6. Toss the cooked pasta, seared chicken, and crisp bacon into the sauce.
  7. Fold in the shredded Colby Jack and baby spinach, stirring until the cheese is melted and the spinach has just wilted. If the sauce is too thick, stir in the reserved pasta water one tablespoon at a time until a glossy consistency is reached.