Crack Chicken Penne
User Reviews
4.7
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
6
-
Calories
512 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Crack Chicken Penne
Description
This recipe starts by crisping thick-cut bacon to provide smoky, savory notes, then sautés bite-sized, ranch-seasoned chicken that browns lightly but remains juicy. Penne pasta is cooked in chicken broth directly in the pot, absorbing flavor and cooking to al dente with intermittent stirring to prevent sticking. The cream cheese is stirred in while still warm, melting into a creamy sauce base enhanced by shredded cheddar cheese added alongside chopped bacon.
The resulting dish balances creamy richness with smoky bacon and herbal ranch seasoning, coating pasta and chicken evenly. Chopped fresh parsley is incorporated to add fresh, bright herbal notes contrasting the dense, cheesy sauce. The method uses a one-pot approach, simplifying cleanup while melding flavors during cooking.
Practical tips include adjusting broth amounts to ensure proper pasta cooking without dryness, executing the dish in the Instant Pot or slow cooker, and chopping bacon upfront for better distribution. The recipe advises careful timing to avoid overcooking the chicken and pasta. Serving immediately preserves creamy sauce texture and crisp bacon pieces.
Ingredients
- 4 lices Bacon thick cut
- 1 pound chicken breast boneless and skinless, cut into small bite size pieces
- 1 ounce ranch seasoning (1 packet or 2 tbsp)
- 8 ounces penne pasta uncooked, or pasta of your choice
- 3½ cups chicken broth low sodium or no salt added
- 4 ounces cream cheese I used Philadelphia
- 2 cups cheddar cheese shredded
- 1 tablespoon parsley chopped
Instructions
- Cook the bacon in a large Dutch oven until crispy. Remove the bacon from the pot and drain some of the bacon fat, leaving about 1 tbsp of fat. Chop the bacon into bits.
- In the same pot add the chicken and cook for about 3 minutes over medium-high heat, until it starts to brown. It will still be pink inside and uncooked. Add the ranch seasoning mix to the chicken and stir, making sure each chicken pieces is coated in the seasoning mix.
- Add the penne, chicken broth and stir, then bring to a boil. Reduce to a low heat, cover and cook for abut 15 to 20 minutes or until the pasta is cooked al dente or to your preference. Make sure to stir occasionally to prevent the pasta from sticking to the bottom of the pot. There should still be some liquid in the pot when the pasta is done cooking. Add more broth if needed, though I found that 3 1/2 cups was perfect.
- Add the cream cheese to the pot and stir it in, until the sauce is creamy and most of the cream cheese has melted. Add the bacon back to the pot then add about 1 1/2 cups of the shredded cheddar cheese. Stir everything until well combined. The cheese should melt nicely.
- Sprinkle the remaining half cup of cheddar cheese over the top and cover the pot with the lid. Cook for about 30 seconds then turn off the heat and remove the lid. The cheese should have melted. Alternatively you can place the Dutch oven in the oven under the broiler for about 5 minutes or until the cheese is bubbly and starts to brown on top.
- Garnish with parsley and serve.
Notes
- Chop the bacon before cooking to distribute it evenly throughout the dish.
- Use about 2 to 2½ cups of chicken broth when cooking in a slow cooker; Instant Pot instructions require 3½ cups for the stove method.
- In the Instant Pot, sauté bacon first, then chicken with ranch seasoning before adding pasta and broth.
- The recipe can be adapted to slow cooker by adding bacon, chicken, ranch seasoning, cream cheese, and broth, then cooking low 6-8 hours or high 4 hours, adding pasta 30 minutes before finishing.
- Stir the cream cheese and cheese in at the end to melt into a creamy sauce; serve promptly to maintain sauce consistency and bacon crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 512kcal | 26% |
| Carbohydrates | 34g | 11% |
| Protein | 36g | 72% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 107mg | 36% |
| Sodium | 905mg | 38% |
| Potassium | 595mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 317mg | 32% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
