Description
Cheesy, creamy, and loaded with bacon, this Crack Chicken Penne is the ultimate comfort food that will have everyone fighting for seconds.
Ingredients
Scale
- 16 oz (454g) penne pasta
- 2 lbs (907g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 8 oz (227g) cream cheese, softened
- 1 lb (454g) bacon, cooked and crumbled
- 2 cups (8 oz/227g) shredded cheddar cheese
- 2 tablespoons (30ml) ranch seasoning mix
- 3 cloves garlic, minced
- 1 cup (240ml) chicken broth
- 1 cup (240ml) heavy cream
- 2 tablespoons (30ml) olive oil
- 1 cup (150g) green onions, thinly sliced
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook penne pasta until al dente, about 1-2 minutes less than package directions. Reserve ½ cup pasta water, then drain.
- Meanwhile, cook bacon in a large skillet until crispy. Remove to paper towels, cool, then crumble. Reserve 2 tablespoons bacon fat in the skillet.
- In the same skillet with bacon fat, cook chicken cubes over medium-high heat until golden and cooked through (165°F), about 5-6 minutes. Add garlic during the last minute. Transfer chicken to a plate.
- Reduce heat to medium-low. Add chicken broth to skillet, scraping up browned bits. Whisk in softened cream cheese and ranch seasoning until smooth. Gradually add heavy cream, simmering until sauce begins to thicken, about 3-4 minutes.
- Return chicken to skillet. Add drained pasta and most of the bacon (reserve some for garnish). Gently fold everything together until well combined.
- Stir in 1½ cups cheddar cheese and most of the green onions until cheese melts. If needed, add splashes of pasta water to reach desired consistency.
- Top with remaining cheese and cover briefly to melt. Garnish with reserved bacon and green onions before serving.