• Fillet chicken breast so it's not too thick and easier to cook. Season with 1 ½ teaspoons salt and ¾ teaspoon black pepper.
• Add bacon to a large skillet and cook for a few minutes until crispy. Remove bacon and add the chicken. Cover and fry in the rendered fat, over medium heat, for approximately 3 minutes per side, or until cooked through. 

Cook Pasta

• Meanwhile, bring a large pot of water to a rolling boil. Add 1 ½ teaspoons sea salt and 1 tablespoon oil. Add penne pasta and cook for 10-12 minutes, then drain. While the pasta is cooking, chop bacon and shred chicken.

Prepare Sauce

• Add milk, yogurt, blue cheese dressing, cubed cream cheese, buffalo sauce, ranch seasoning, and 1 cup of shredded cheese to a large microwave-safe bowl. Heat in the microwave, one minute at a time, until the sauce is hot and the cheese is mostly melted.

Baking Instructions

• Preheat oven to 375 degrees ℉.
• Spray a casserole dish or a disposable lasagna pan with non-stick cooking spray. Add strained pasta, shredded chicken, and ½ of the crumbled bacon. If you'd like, add sliced serrano pepper and crumbled blue cheese and mix to combine.
• Pour cheese sauce over the pasta and mix to combine. Cover with aluminum foil and bake for 25 minutes. Remove foil and add the remaining shredded cheese and bacon. Bake for 5 additional minutes or until the cheese is completely melted.