Enjoy an easy, extra-creamy pasta-vegetable dish with juicy chicken. Bonus: It easily can be meal-prepped.

Cheesy Chicken-Broccoli Ranch Shells

Place chicken in a resealable plastic bag. Pour in ¼ cup ranch salad dressing; seal bag. Turn bag to evenly coat chicken. Refrigerate for 4 hours or overnight, turning bag occasionally.

Heat 1 Tbsp. oil in a large nonstick skillet over medium heat. Add peppers; cook for 4 to 5 minutes or until softened and slightly charred, stirring occasionally. Remove and set aside.

Heat remaining 1 Tbsp. oil in skillet. Remove chicken from bag; discard marinade. Add chicken; cook for 16 to 18 minutes or until chicken reaches 165 degrees, turning halfway through. Transfer to a cutting board; let rest at least 10 minutes. Cut into slices and cool completely.

Fill a large saucepan with water and bring to a boil. Stir in pasta; return to a boil. Reduce heat and gently boil for 8 to 10 minutes or until al dente, adding broccoli during the last 4 minutes. Drain; reserve ¼ cup pasta water. Return pasta and broccoli to saucepan. Stir in reserved ¼ cup pasta water, cheese sauce from pkg., remaining 2 Tbsp. ranch salad dressing and peppers. Cool completely.

To store, divide pasta mixture among 4 single-serving microwave-safe containers; top with chicken slices. Cover and store in refrigerator up to 4 days.

To serve, lightly tuck ¼ cup spinach into the pasta mixture in each container. Cover each opened container with a paper towel. Heat individually in the microwave on HIGH for 2 to 3 minutes or until 165 degrees.