Start by boiling a large pot of salted water over high heat. Once it reaches a rolling boil, add 8 oz of pasta and cook according to the package instructions, usually about 8-10 minutes. In the final 2-3 minutes of cooking, add the chopped broccoli to the pot. When the pasta is al dente, drain it in a colander and set aside.

While the pasta cooks, season 2 chicken breasts with salt and pepper on both sides. Heat a large skillet over medium-high heat and add a drizzle of olive oil. Add the chicken breasts to the skillet and cook for 6-7 minutes per side, until golden brown and internal temperature reaches 165°F. Remove from heat and let rest before slicing.

In the same skillet, add 8 slices of bacon over medium heat. Cook for about 5-7 minutes, flipping occasionally, until crispy. Use tongs to remove bacon and place on a paper towel-lined plate to drain. Once cool, crumble the bacon into bite-sized pieces.

In a medium bowl, combine 3/4 cup of plain Greek yogurt, 3 tbsp of mayonnaise, and 1 packet of ranch seasoning. Whisk until smooth and well combined.

In a large mixing bowl or meal prep containers, combine the drained pasta and broccoli, strips of cooked chicken, crumbled bacon, and 3/4 cup of shredded cheddar cheese. Pour the creamy ranch sauce over the mixture and toss until evenly coated.

Divide the Chicken Bacon Ranch Pasta into airtight containers. Allow to cool slightly before sealing. Best enjoyed within four days when stored in the refrigerator.