Crack Chicken Penne
A rich and indulgent one-pot meal, this Crack Chicken Penne features tender chunks of chicken, crispy bacon, and penne pasta all enveloped in a creamy ranch-cheese sauce. The dish combines robust flavors with minimal cleanup, making it a perfect comfort food option for any night of the week.
Ingredients
- 1 ounce ranch seasoning approximately 2 tablespoons or 1 packet
- 8 ounces penne pasta uncooked
- 4 slices thick-cut bacon
- 3½ cups low sodium chicken broth
- 2 cups shredded cheddar cheese
- 1 tablespoon freshly chopped parsley
- 4 ounces cream cheese preferably Philadelphia brand
- 1 pound boneless skinless chicken breast, diced into bite-sized pieces
Instructions
- Begin by crisping the bacon in a large Dutch oven. Once cooked, remove the bacon and drain, leaving about 1 tablespoon of bacon fat in the pot. Chop the bacon into small bits and set aside.
- In the same pot, add the diced chicken and cook over medium-high heat for roughly 3 minutes, until browned on the exterior yet still pink inside. Incorporate the ranch seasoning, ensuring the chicken is thoroughly coated.
- Introduce the uncooked penne and pour in the chicken broth. Stir the contents, bring to a boil, then reduce the heat to low. Cover the pot and let simmer for 15 to 20 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and some broth remains. Adjust with additional broth if necessary.
- Add the cream cheese and stir until it melts and the sauce becomes creamy. Return the chopped bacon to the pot along with 1½ cups of the shredded cheddar. Mix until fully combined and the cheese is melted.
- Top the mixture with the remaining ½ cup of cheddar cheese, cover with the lid, and let it sit for about 30 seconds to melt. Alternatively, place the pot under a broiler for approximately 5 minutes, until the cheese is bubbly and golden.
- Finish with a sprinkle of chopped parsley and serve immediately.
Notes
Instant Pot Variation:
Set to sauté and brown chopped bacon. Remove and drain fat. Add chicken and cook for 3 minutes. Stir in ranch seasoning. Add pasta and 2 to 2½ cups broth. Seal and set to Poultry mode for 5 minutes. Allow natural release (~10 minutes), then stir in cream cheese, bacon, and cheddar.
Slow Cooker Variation:
Fry bacon separately. In the cooker, combine chicken, ranch seasoning, cream cheese, and 2 to 2½ cups broth. Cook on low for 6–8 hours or high for 4. Add pasta during the last 30 minutes. Stir in bacon and cheese before serving.