Description
Crack Chicken Pasta is a creamy, cheesy, and flavorful one-pot dish combining tender chicken, crispy bacon, and penne pasta simmered in a rich ranch-seasoned sauce. Perfect for an easy weeknight dinner, this comforting recipe is loaded with cheese and garnished with fresh parsley for a burst of color and flavor.
Ingredients
Units
Scale
Meat & Protein
- 4 slices thick-cut bacon
- 1 pound boneless, skinless chicken breast, cut into small bite-sized pieces
Dry Ingredients & Seasonings
- 1 ounce ranch seasoning (1 packet or 2 tbsp)
- 8 ounces uncooked penne pasta (or pasta of your choice)
Dairy
- 4 ounces cream cheese (Philadelphia recommended)
- 2 cups shredded cheddar cheese, divided (1 1/2 cups plus 1/2 cup)
Liquids
- 3 1/2 cups low sodium or no salt added chicken broth
Garnish
- 1 tablespoon chopped parsley
Instructions
- Cook the Bacon: In a large Dutch oven, cook the thick-cut bacon until crispy. Remove the bacon from the pot and place it on paper towels to drain excess grease. Leave about 1 tablespoon of bacon fat in the pot for cooking the chicken. Once cooled slightly, chop the bacon into small bits.
- Cook the Chicken: In the same pot over medium-high heat, add the bite-sized chicken pieces and cook for about 3 minutes until they begin to brown on the outside but are still pink inside. Sprinkle the ranch seasoning over the chicken and stir well to ensure all pieces are evenly coated with the seasoning mix.
- Cook the Pasta: Add the uncooked penne pasta and chicken broth to the pot and stir to combine. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes, stirring occasionally, until the pasta is cooked al dente. There should still be some liquid remaining; add a little more broth if needed to prevent drying out.
- Add Cream Cheese and Cheese: Stir in the cream cheese until it melts completely and creates a creamy sauce. Then, add the chopped crispy bacon and 1 1/2 cups of shredded cheddar cheese. Mix everything thoroughly until the cheese melts and the sauce is smooth and well combined.
- Top with Remaining Cheese: Sprinkle the remaining 1/2 cup cheddar cheese evenly over the pasta mixture. Cover the Dutch oven with its lid and cook on low heat for about 30 seconds to allow the cheese on top to melt. Alternatively, place the Dutch oven under the oven broiler for about 5 minutes or until the top cheese is bubbly and lightly browned.
- Garnish and Serve: Remove from heat, sprinkle chopped parsley over the top for freshness and color, and serve warm. Enjoy your comforting crack chicken pasta!
Notes
- Use low sodium chicken broth to better control the salt level in the dish.
- Stir occasionally while pasta cooks to avoid sticking to the bottom of the pot.
- For a crispier cheese topping, broil the dish briefly as suggested.
- The recipe can be adapted with different pasta shapes according to preference.
- Ensure not to overcook the chicken to keep it tender and juicy.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg
