• Adjust racks to top and middle positions and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Thinly slice chives. Quarter lemon.

• Toss broccoli on one side of a baking sheet with a drizzle of oil, salt, and pepper. Arrange bacon* in a single layer on empty side of sheet. Roast on top rack until bacon is crispy and broccoli is tender, 10-15 minutes. (For 8 servings, divide between two sheets; roast bacon on top rack and broccoli on middle rack.) • Transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop.

• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and season with half the Ranch Spice, half the paprika, salt, and pepper. (You’ll use the rest of the Ranch Spice and paprika in Step 5.) Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Set aside.

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1⁄2 cup pasta cooking water (1 cup for 8 servings), then drain.

• Once broccoli and chicken are done, in a large bowl, whisk together cream sauce base, stock concentrate, sour cream, garlic powder, remaining Ranch Spice, remaining paprika, two packets of mozzarella, 1⁄4 cup reserved pasta cooking water, salt, and pepper. (For 8 servings, use four packets of mozzarella and 1⁄2 cup pasta cooking water.) • Add drained penne, broccoli, and chicken to bowl; stir until combined. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until everything is coated.

• Coat a 9-by-13-inch baking dish (two 9-by-13-inch baking dishes for 8 servings) with nonstick cooking spray. • Transfer pasta to prepared baking dish (for 8, divide between prepared baking dishes). Top evenly with chopped bacon and remaining mozzarella. • Cover pasta bake tightly with foil; place on a second baking sheet. (TIP: Wash and dry sheet used for broccoli and bacon and use here.) Bake on middle rack until bubbly, 20-30 minutes. (For 8, bake on two clean baking sheets on top and middle racks, swapping rack positions halfway through.) TIP: Careful when lifting the foil—steam may release!

• Let pasta bake rest at least 5 minutes. When ready to serve, stir to evenly combine. Drizzle with ranch dressing and garnish with chives. • Divide between plates or serve family style directly from baking dish, with lemon wedges on the side. ***Bacon is fully cooked when internal temperature reaches 145°.*** ***Chicken is fully cooked when internal temperature reaches 165°.***