Crack Chicken Pasta Recipe
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
560 kcal
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Course
Main Course
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Cuisine
American
Crack Chicken Pasta Recipe
Description
This recipe begins by cooking bacon from frozen until crispy, then using the fat to sauté bite-sized pieces of boneless, skinless chicken breasts coated with ranch seasoning mix. The chicken, bacon, and uncooked penne are combined with chicken broth and cooked together until the pasta is just past al dente.
Cream cheese is stirred in to create a creamy sauce base, followed by sharp cheddar and mozzarella cheeses which melt into the pasta for a rich flavor. Additional cheddar is sprinkled on top and melted under a cover briefly to finish.
The resulting dish offers a balance of crispy bacon bits and moist chicken wrapped in a creamy, cheesy sauce coating the pasta pieces. Parmesan and parsley garnish add a touch of fresh brightness and extra cheese aroma.
The recipe yields a filling meal suitable for a comforting dinner. Leftovers can be refrigerated and reheated with added cream or broth to restore creaminess.
Ingredients
- 4 trips Bacon frozen
- 1 pound chicken breast cut into bite-sized pieces, boneless, skinless
- 1 ounce ranch seasoning mix 1 packet
- 8 ounces penne pasta dry
- 4 cups chicken broth low sodium
- 4 ounces cream cheese room temperature
- 1 ½ cups cheddar cheese divided, shredded
- 1 cup mozzarella cheese shredded
- Parmesan Cheese for garnish, grated fresh
- parsley for garnish, grated fresh
Instructions
- In a large sauté pan or cast iron skillet set over medium heat, cook the frozen bacon. When crispy, transfer to a paper towel-lined plate.
- Leave the bacon fat in the skillet and add the chicken. Cook for 2-3 minutes until it begins to brown.
- Sprinkle the ranch mix over the chicken and stir to coat.
- Add the pasta and pour in the chicken broth. Stir and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 15-20 minutes until the pasta is just past al dente. Stir occasionally.
- Remove the lid and add the cream cheese. Stir until it has melted and becomes a creamy sauce.
- Add the bacon crumbles and 1 cup each of cheddar and mozzarella cheese into the skillet. Stir until well combined and melted.
- Sprinkle the remaining cheddar cheese over the top of the pasta and cover with the lid for about 1 minute to allow the cheese to melt. Serve garnished with Parmesan and parsley.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add a splash of cream or chicken broth before reheating to keep the sauce creamy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 560 kcal
% Daily Value*
| Calories | 560kcal | 28% |
| Carbohydrates | 34g | 11% |
| Protein | 38g | 76% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 942mg | 39% |
| Potassium | 596mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 691IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 335mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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