Description
This Crack Chicken Penne recipe is a creamy, flavorful pasta dish that combines tender chicken, crispy bacon, and a rich cheese sauce infused with ranch seasoning. Ready in just 35 minutes, it’s a perfect comforting meal for weeknights that everyone will love.
Ingredients
Scale
Pasta
- 12 oz penne pasta
Chicken and Seasoning
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt to taste
- 1/2 tsp black pepper
- 1/2 tsp paprika
Sauce
- 8 oz cream cheese, softened
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 packet (1 oz) ranch seasoning mix
- 1 tsp garlic powder
- 1 cup sharp cheddar cheese, shredded (divided)
Bacon and Garnish
- 8 slices bacon, cooked and crumbled (divided)
- 2 tbsp olive oil for cooking
- 2 green onions, chopped
Instructions
- Prepare the Foundation: Begin by bringing 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 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, then crumble once cooled. Keep 2 tablespoons of bacon fat in the pan for cooking the chicken.
- Season and Sear the Chicken: Pat chicken pieces dry and season generously with salt, pepper, and paprika. Heat the reserved bacon fat (or olive oil if needed) over medium-high heat. Add chicken pieces in a single layer, avoiding overcrowding. Cook for 5-6 minutes until golden brown and cooked through, stirring occasionally. The internal temperature should reach 165°F.
- Build the Creamy Base: Reduce heat to medium-low and add softened cream cheese to the chicken. Stir gently until the cream cheese begins to melt and coat the chicken, creating the foundation for the rich sauce.
- Create the Signature Sauce: Gradually whisk in chicken broth, heavy cream, ranch seasoning, and garlic powder. The mixture should be smooth and creamy. If it seems too thick, add some reserved pasta water, one tablespoon at a time, until you reach desired consistency.
- Bring Everything Together: Add the drained pasta to the creamy chicken mixture, tossing gently to coat every piece. Fold in three-quarters of the crumbled bacon and half of the shredded cheddar cheese. The residual heat will melt the cheese perfectly.
- Final Touches: Remove from heat and garnish with remaining bacon, cheddar cheese, and fresh chopped green onions. Let it rest for 2-3 minutes to allow flavors to meld and the sauce to thicken before serving.
Notes
- Reserve pasta water to adjust sauce consistency as needed.
- Make sure chicken is cooked to an internal temperature of 165°F for safe consumption.
- You can substitute bacon with turkey bacon for a lighter version.
- Use sharp cheddar cheese for best flavor, but you can experiment with other cheeses if desired.
- Resting the dish before serving allows the sauce to thicken and flavors to meld beautifully.
