• First cut up your chicken breasts and discard any unwanted parts. Add to a Zip-lock bag and add the Parmesan Ranch Seasoning and Italian dressing. Seal and give it a few shakes to toss everything together. Refrigerate and marinate until its time to cook.
• Fire up your Blackstone over low-medium heat. Slowly pour the entire bag of chicken and dressing over the flat top surface. Make sure to keep your liquid from going into the grease pan.
• Toss and continue to cook until the chicken is no longer pink. Then add the cubed cream cheese on top of the cooked chicken. Let it melt and get soft for a few minutes.
• Then add the cooked noodles on top. I drizzled a little water and a few dashes of your cooking oil to help stir everything around. Stir and toss until the cream cheese in melted and everything is well combined.
• Serve hot with some parmesan cheese or Italian cheese and some red pepper flakes if desired!

Stove top instructions:

• Follow all the same steps cooking the chicken in a large sauté pan or cast iron skillet over medium heat on the stove.