Bring a large pot of salted water to a boil. Add 8 oz of penne pasta and cook according to package instructions until al dente—usually about 10-12 minutes. Drain the pasta and set aside, reserving a small cup of pasta water for later if needed.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced chicken breast, seasoning it with 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.
If you’re including turkey bacon, cook the slices in the same skillet until crisp. Remove and crumble the bacon, then set aside. For the no bacon option, skip this step or substitute with a plant-based bacon alternative if desired.
Reduce the skillet heat to medium-low. Add the ranch dressing and shredded cheddar cheese to the pan, stirring until the cheese melts and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
Return the cooked chicken and turkey bacon (if using) to the skillet. Add the cherry tomatoes and chopped spinach, stirring gently until the spinach wilts and the tomatoes soften slightly. Finally, toss in the cooked penne pasta, mixing everything together until the pasta is evenly coated in the creamy ranch sauce.
Remove the skillet from heat. Taste and adjust seasoning with more salt and pepper if needed. Garnish with freshly chopped parsley for a fresh, herbaceous finish. Serve immediately and enjoy.
