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Crack Chicken Penne

A creamy and comforting pasta dish that combines tender chicken, crispy bacon, and cheesy goodness, all enveloped in a delicious ranch sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 slices smoked bacon, diced (reserve ¼ cup for garnish) Use high-quality bacon for better flavor.
  • 2 boneless skinless chicken breasts (about 1 lb), cut into 1-inch cubes Chicken can be substituted with turkey if desired.
  • ½ cup chopped yellow onion
  • ¼ teaspoon salt Adjust to taste.
  • ¼ teaspoon black pepper Adjust to taste.
  • 1 ounce packet of dry Ranch seasoning mix Can be substituted with homemade seasoning.
  • 4 cups unsalted or low-sodium chicken stock Use low-sodium for less salt.
  • ½ pound penne pasta Can use gluten-free variant.
  • 6 ounces cream cheese Should be at room temperature for easy blending.
  • 1 can cream of chicken soup (10.5 ounces) Can replace with vegetable version for vegetarian option.
  • 8 ounces Colby Jack cheese, shredded (1½ cups + ½ cup for topping) Feel free to add more cheese if desired.
  • 2 tablespoons fresh chopped parsley, divided for garnish Adds a fresh touch.

Method
 

Preparation
  1. In a large 12-inch skillet over medium heat, cook the diced bacon for 9–11 minutes until crispy. Transfer cooked bacon to a paper towel-lined plate, reserving ¼ cup for garnish.
  2. Drain all but 2 tablespoons of bacon grease from the skillet. Add cubed chicken, onion, salt, and pepper. Cook for 5–6 minutes, stirring occasionally, until the chicken is lightly browned and the onion is soft and fragrant.
  3. Stir in the Ranch seasoning and chicken stock. Bring to a boil, then add the penne pasta. Reduce heat to low, cover, and allow the mixture to simmer for 15–20 minutes, or until the pasta is tender and has absorbed a good amount of the stock.
  4. Once cooked, remove the lid and stir in cream cheese and cream of chicken soup until smooth and creamy.
  5. Add 1½ cups of shredded Colby Jack cheese, the reserved bacon (minus the reserved garnish), and 1 tablespoon of parsley. Stir everything well until it’s beautifully combined.
  6. Sprinkle the remaining ½ cup of cheese over the top. Cover for 3–4 minutes until melted and gooey.
  7. Just before serving, garnish with the reserved bacon and the remaining parsley for that fresh, vibrant touch.

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. Can be frozen in portions for up to three months.