Begin by bringing a large pot of salted water to a rolling boil. Add the penne pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente. Drain the pasta and set aside.

In the same large pot, heat 2 tablespoons of olive oil over medium heat. Add the cubed chicken and brown for about 5-6 minutes.

Sprinkle the ranch seasoning mix over the chicken and stir well to coat. Continue cooking for an additional 1-2 minutes.

Introduce the cream cheese and stir gently until melted, forming a creamy sauce.

Gradually pour in the chicken broth and milk, stirring continuously. Bring to a gentle simmer for about 3-4 minutes.

Carefully mix the cooked penne pasta into the creamy chicken sauce, stir gently until fully coated.

Add the shredded cheddar cheese, stirring until melted and rich.

Taste and adjust seasoning with salt and pepper.

Garnish with chopped green onions or fresh parsley and serve hot.