Ingredients
Method
Instructions
- Cook the proteins - Heat olive oil in a large skillet over medium-high heat. Add cubed chicken and cook until golden brown, about 5-7 minutes. Add beef crumbles and cook for another 3-4 minutes until heated through. Remove from skillet and set aside.
- Sauté aromatics - In the same skillet, add diced onion and minced garlic. Cook until fragrant and translucent, about 3 minutes.
- Create creamy base - Reduce heat to medium and add cream cheese and ranch seasoning. Stir continuously until the cream cheese melts and blends with the seasonings.
- Combine everything - Return the cooked proteins to the skillet. Add penne pasta and chicken broth. Bring to a simmer, then cover and cook for 12-15 minutes, stirring occasionally, until pasta is al dente.
- Add cheese finish - Stir in shredded cheddar and Parmesan cheeses until melted and creamy.
- Serve immediately - Garnish with fresh parsley and additional Parmesan if desired.
Notes
Use softened cream cheese for easier melting. Don't overcook the pasta - it should be al dente before adding cheese. If sauce is too thick, add a splash of pasta water to reach desired consistency.
