1-Step 1: Cook the Pasta Begin by cooking the penne noodles according to the package instructions. Fill a large pot with water, bring it to a rolling boil, and add a generous pinch of salt. The salt seasons the pasta from the inside out, which makes a noticeable difference in the final dish. Cook the pasta until it reaches al dente texture, usually 8-10 minutes depending on the brand. Al dente means the pasta should be tender but still have a slight bite when you test it. Once cooked, drain the pasta in a colander and set it aside. Avoid rinsing the pasta because the starch helps the cheese sauce stick better.

2-Step 2: Sauté the Vegetables While the pasta cooks, heat a large skillet over medium heat. Add the 2 tablespoons of unsalted butter and let it melt completely. Once the butter begins to bubble slightly, add the 1/2 cup of diced red peppers. Sauté the peppers for 2-3 minutes, stirring occasionally, until they soften and develop a slightly caramelized exterior. The peppers should retain some crunch for texture contrast. Red peppers add natural sweetness and vibrant color to the dish, making it more visually appealing and nutritious.

3-Step 3: Add Garlic and Create the Roux Add 1 tablespoon of minced garlic to the skillet with the sautéed peppers. Stir continuously for about 30 seconds to 1 minute until the garlic becomes fragrant. Be careful not to let it brown or burn because garlic can turn bitter quickly. Sprinkle 2 tablespoons of all-purpose flour over the vegetable mixture and stir gently. Continue cooking for another 1-2 minutes while stirring constantly. This step creates a roux, which is essential for thickening the sauce. The flour should cook slightly to remove any raw taste while maintaining its thickening power.

4-Step 4: Build the Creamy Sauce Gradually whisk in 1 1/2 cups of milk over medium-low heat. Pour the milk slowly while whisking to prevent lumps from forming. Continue whisking as the mixture heats up and thickens, which typically takes 3-5 minutes. You’ll know the sauce is ready when it coats the back of a spoon and leaves a clear trail when you run your finger through it. The gradual addition of milk ensures a smooth, lump-free sauce every time.

5-Step 5: Melt the Cheese Reduce the heat to low and stir in 2 cups of the shredded cheddar jack cheese. Add the cheese gradually, handful by handful, stirring after each addition until completely melted before adding more. This gradual approach prevents the cheese from clumping and ensures a smooth, velvety sauce. Cheese contains proteins that can separate if overheated, so keep the heat low and stir gently. According to health experts, cheese also provides essential nutrients like calcium and protein.

6-Step 6: Combine Everything Add the cooked and drained pasta to the skillet along with the drained can of chunk chicken breast. Sprinkle in 1 tablespoon of ranch seasoning powder and add 3/4 cup more of the shredded cheese. Stir everything gently to combine, being careful not to break up the pasta or chicken too much. The ranch seasoning adds a distinctive tangy flavor that makes this recipe special, but you can substitute Italian seasoning if you prefer a more traditional herb profile. Make sure all the pasta is evenly coated with the creamy cheese sauce.

7-Step 7: Final Seasoning and Serve Season the pasta with pepper to taste, keeping in mind that the cheese and ranch seasoning already add saltiness. Top with the remaining 1/4 cup of shredded cheese, cover the skillet with a lid, and let it sit for 1-2 minutes. This final step allows the cheese on top to melt and creates an irresistible cheesy layer. Remove the lid and serve immediately while hot and bubbly. For a crispy topping, you can also place the skillet under the broiler for 1-2 minutes, but watch carefully to prevent burning.