Crack Chicken Penne Bacon Pasta (Print View)
Penne tossed with creamy chicken, crispy bacon, ranch, and melted cheese for unbeatable comfort.
# What You'll Need:
→ Main
01 -
6 slices smoked bacon, diced
02 -
2 boneless, skinless chicken breasts (about 1 pound), cut into 1-inch cubes
03 -
1/2 cup yellow onion, diced
04 -
1/2 teaspoon salt
05 -
1/4 teaspoon black pepper
06 -
1 ounce ranch seasoning mix
07 -
3 cups chicken broth
08 -
16 ounces uncooked penne pasta
09 -
8 ounces cream cheese, cubed
10 -
10.5 ounces condensed cream of chicken soup
11 -
2 cups shredded Colby Jack cheese, divided
12 -
2 tablespoons chopped fresh parsley, divided
# Directions:
01 -
In a large skillet over medium heat, cook the diced bacon until crispy, about 9 to 11 minutes. Transfer bacon to a paper towel-lined plate, reserving 1/4 cup for garnish. Drain all but 2 tablespoons bacon grease from the skillet.
02 -
Season the chicken cubes with salt and pepper. Add chicken and diced onion to the skillet and cook until lightly browned, about 5 to 6 minutes. The chicken should not be fully cooked at this stage.
03 -
Stir in ranch seasoning and chicken broth. Bring mixture to a boil, then add uncooked penne pasta. Reduce heat to low, cover, and simmer until pasta is al dente, about 15 to 20 minutes.
04 -
Remove lid and fold in cream cheese and cream of chicken soup until completely blended. Mix in 1 1/2 cups shredded Colby Jack cheese, cooked bacon (except reserved 1/4 cup), and 1 tablespoon chopped parsley.
05 -
Distribute remaining 1/2 cup Colby Jack cheese evenly over the top without stirring. Cover skillet until cheese is melted, about 2 to 3 minutes.
06 -
Remove lid and garnish with reserved bacon and the remaining 1 tablespoon parsley. Serve immediately while hot.
# Notes:
01 -
For even creamier results, allow cream cheese to come to room temperature before using.