Crack Chicken Penne u0026#8211; A Quick Creamy Dinner Adventure
u003c!u002du002d wp:paragraph u002du002du003enu003cpu003eThis wildly popular recipe takes the flavors of crack chicken (ranch, bacon, and cheese) and transforms them into a complete pasta dinner. The penne cooks directly in the sauce, absorbing all the incredible flavors while creating a thick, creamy coating that clings to every piece of pasta.u003c/pu003enu003c!u002du002d /wp:paragraph u002du002du003e
Ingredients
- 8 slices thick-cut bacon chopped
- 1½ lbs boneless skinless chicken breast cut into bite-sized cubes
- 1 packet ranch seasoning mix 1 oz
- ½ cup diced onion
- ¾ teaspoon Cajun seasoning optional
- ¼ teaspoon black pepper
- 12 oz penne pasta uncooked
- 4 cups low-sodium chicken broth
- 8 oz cream cheese softened and cubed
- 1 can cream of chicken soup 10.5 oz
- 2 cups shredded sharp cheddar cheese divided
- 1 cup shredded mozzarella cheese
- ½ cup whole milk
- Salt to taste
- Chopped green onions or parsley for garnish
Instructions
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate. Reserve about 2 tablespoons of bacon fat in the pot and drain the rest.
- Add the chicken cubes and diced onion to the pot with the bacon fat. Season with Cajun seasoning and black pepper. Cook over medium-high heat for 4-6 minutes, stirring occasionally, until chicken is browned on all sides. The chicken doesn't need to be fully cooked through at this point.
- Sprinkle the ranch seasoning packet over the chicken and stir to coat evenly. Cook for 1 minute to toast the spices.
- Pour in the chicken broth and bring to a boil, scraping the bottom of the pot to release any browned bits.
- Add the uncooked penne pasta to the pot. Stir well, reduce heat to low, cover, and simmer for 15-18 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
- Remove the lid. Add the cubed cream cheese and cream of chicken soup. Stir continuously until the cream cheese is completely melted and the mixture is smooth and creamy.
- Stir in 1½ cups of the cheddar cheese and all of the mozzarella cheese. Mix until melted and well combined.
- Add the cooked bacon back to the pot (reserve some for topping if desired). Stir in the milk to reach your desired consistency.
- Sprinkle the remaining ½ cup of cheddar cheese over the top. Cover the pot for 1-2 minutes to let the cheese melt.
- Garnish with reserved bacon pieces and chopped green onions or parsley. Serve immediately while hot and creamy!.
Notes
u003cliu003eThis dish is very rich and filling – a little goes a long way! The pasta will continue to absorb liquid as it sits, so if you have leftovers, you may need to add a splash of milk or broth when reheating. You can freeze this dish for up to 2 months in a freezer-safe container. To make it spicier, add cayenne pepper or extra red pepper flakes.u003c/liu003e