Description
This Crack Chicken Penne recipe offers a rich and creamy pasta dish loaded with tender chicken, crispy bacon, and a flavorful ranch-infused sauce. Perfectly cooked penne pasta is tossed in a decadent sauce made from cream cheese, sharp cheddar, and chicken broth, then topped with green onions for a fresh finish. Ideal for a comforting weeknight dinner that’s ready in just 35 minutes.
Ingredients
Scale
Pasta
- 12 oz penne pasta
Chicken and Seasoning
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp paprika
- Salt to taste
Sauce and Dairy
- 8 oz cream cheese, softened
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 packet (1 oz) ranch seasoning mix
- 1 cup sharp cheddar cheese, shredded
Bacon and Garnishes
- 8 slices bacon, cooked and crumbled
- 2 green onions, chopped
- 2 tbsp olive oil for cooking (or bacon fat as noted)
Instructions
- Prepare the Foundation: Bring a large pot of salted water to a rolling boil. Cook the penne pasta according to package directions until al dente, typically 10-12 minutes. Reserve 1/2 cup of pasta cooking water before draining; this starchy liquid will help create the perfect sauce consistency later.
- Cook the Bacon to Perfection: While the pasta cooks, place bacon slices in a large skillet over medium heat. Cook until crispy and golden, about 6-8 minutes, turning once. Remove bacon to paper towels and crumble once cooled. Retain 2 tablespoons of the rendered bacon fat in the pan for cooking the chicken.
- Season and Sear the Chicken: Pat the chicken pieces dry, then season generously with salt, pepper, and paprika. Heat the reserved bacon fat (or olive oil if needed) over medium-high heat. Add chicken in a single layer and cook for 5-6 minutes until golden and cooked through, stirring occasionally. Ensure the internal temperature reaches 165°F for safety.
- Build the Creamy Base: Reduce heat to medium-low. Add softened cream cheese to the chicken in the skillet and stir gently until the cream cheese melts and begins coating the chicken, forming a rich base for the sauce.
- Create the Signature Sauce: Gradually whisk in chicken broth, heavy cream, ranch seasoning mix, and garlic powder until smooth and creamy. If the sauce is too thick, add reserved pasta water a tablespoon at a time to reach the desired consistency.
- Bring Everything Together: Add the drained penne pasta to the creamy chicken mixture. Toss gently to coat every piece. Fold in three-quarters of the crumbled bacon and half of the shredded cheddar cheese. Let the residual heat melt the cheese for a gooey texture.
- Final Touches: Remove the skillet from heat. Garnish with the remaining bacon, cheddar cheese, and chopped green onions. Allow the dish to rest for 2-3 minutes so flavors meld and the sauce thickens slightly before serving.
Notes
- Reserve pasta water to adjust sauce consistency as needed for a smoother texture.
- Using bacon fat to cook the chicken adds extra flavor, but olive oil may be used as a substitute.
- Ensure chicken reaches an internal temperature of 165°F for food safety.
- For a healthier version, reduce the amount of cream and cheese or use low-fat alternatives.
- This dish pairs well with a crisp green salad or steamed vegetables for balance.
