Description
Crack Chicken Pasta is a creamy, cheesy, and flavorful one-pot dish combining tender chicken pieces, crispy bacon, and penne pasta all cooked together in a savory ranch-infused sauce. This comforting meal is perfect for busy weeknights and guarantees a crowd-pleasing dinner that’s easy to prepare and satisfying.
Ingredients
Units
Scale
Meat and Protein
- 4 slices thick cut bacon
- 1 pound boneless skinless chicken breast, cut into small bite-size pieces
- 4 ounces cream cheese (Philadelphia recommended)
Dry Ingredients & Seasoning
- 1 ounce ranch seasoning mix (1 packet or 2 tablespoons)
- 8 ounces penne pasta (or pasta of choice, uncooked)
Liquids & Dairy
- 3 1/2 cups low sodium or no salt added chicken broth
- 2 cups shredded cheddar cheese (divided: 1 1/2 cups plus 1/2 cup)
Garnish
- 1 tablespoon chopped fresh parsley
Instructions
- Cook the Bacon: In a large Dutch oven over medium heat, cook the bacon until crispy. Remove the bacon and set aside on paper towels to drain. Leave about 1 tablespoon of bacon fat in the pot and discard the excess fat. Chop the cooked bacon into small bits.
- Brown the Chicken: Using the same pot with bacon fat, add the bite-sized chicken pieces. Cook over medium-high heat for about 3 minutes until the chicken starts to brown, but is still pink inside. Sprinkle the ranch seasoning mix over the chicken and stir well to coat all pieces evenly.
- Add Pasta and Broth: Add the uncooked penne pasta and the chicken broth to the pot. Stir to combine, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes until the pasta is cooked al dente or to your liking. Stir occasionally to prevent sticking, and ensure some liquid remains; add more broth if necessary.
- Create the Creamy Sauce: Stir in the cream cheese until it melts completely and the sauce becomes creamy and smooth. Then add the chopped bacon and 1½ cups of shredded cheddar cheese. Mix everything thoroughly until the cheese melts and the ingredients are well combined.
- Melt the Cheese on Top: Sprinkle the remaining ½ cup shredded cheddar cheese evenly over the top of the pasta mixture. Cover the pot with the lid and let cook on low heat for about 30 seconds until the cheese melts. Alternatively, place the Dutch oven under a broiler for about 5 minutes until the cheese on top becomes bubbly and lightly browned. Remove from heat.
- Garnish and Serve: Sprinkle chopped parsley over the dish for a fresh finish. Serve warm and enjoy this creamy, cheesy chicken pasta loaded with bacon and ranch flavor.
Notes
- For extra creaminess, you can add a splash of milk or heavy cream when stirring in the cream cheese.
- If you prefer a spicier kick, add red pepper flakes along with the ranch seasoning.
- Ensure to stir occasionally during pasta cooking to prevent sticking and burning on the bottom of the pot.
- You can substitute penne with any pasta shape you prefer.
- Using low sodium broth helps control the saltiness, especially since bacon and ranch seasoning add salt.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
