01 -
Boil the penne until just tender, following the box directions. Drain, rinse under cold water, and set it aside.
02 -
Chop the bacon and crisp it up in a big pot over medium heat. Once browned, move the pieces to a plate lined with paper towels. Leave about a tablespoon of the drippings in the pot.
03 -
Cut the chicken into bite-sized cubes, season lightly with salt and pepper, and cook it in the bacon drippings until golden on the outside.
04 -
Throw in the minced onion and cook until the chicken finishes through and the onion softens. Stir in the garlic and cook for another minute.
05 -
Pour in the broth, then add sour cream, cream cheese, ranch mix, seasonings, and the cooked bacon. Bring everything to a gentle boil, lowering the heat once it bubbles.
06 -
Mix the cheese and cooked pasta into the pot. Let it simmer for 5 minutes, then garnish with chopped green onions before serving.