Crack Chicken Penne
Tender chicken, smoky bacon, ranch seasoning, and creamy cheese sauce combine with penne pasta for a quick, flavorful, comforting main dish that's perfect for weeknight dinners.
Equipment
- 1 12-inch skillet with lid
Ingredients
- 6 slices smoked bacon diced into ½-inch pieces (divided, reserving ¼ cup for garnish)
- 2 boneless skinless chicken breasts cut into 1-inch cubes (about 1 pound)
- ½ cup yellow onion chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 ounce ranch seasoning
- 4 cups unsalted chicken stock or low-sodium
- ½ pound penne pasta
- 6 ounces cream cheese
- 10.5 ounces cream of chicken soup
- 8 ounces Colby jack cheese shredded (divided into 1½ cups and ½ cup)
- 2 tablespoons fresh parsley chopped (divided)
Instructions
- Cook diced bacon in a large 12-inch skillet over medium heat for 9 to 11 minutes until crispy and fat is rendered. Remove bacon, reserving ¼ cup for garnish, and drain excess grease, leaving 2 tablespoons in skillet.
- Add cubed chicken, chopped onion, salt, and pepper to skillet. Cook over medium-high heat for 5 to 6 minutes until chicken is lightly browned and onions are tender.
- Stir in ranch seasoning and chicken stock. Bring to a boil, then add penne pasta. Reduce heat to low, cover, and cook 15 to 20 minutes until pasta is tender.
- Remove lid and stir in cream cheese and cream of chicken soup until smooth and combined.
- Mix in 1½ cups shredded Colby jack cheese, cooked bacon (except reserved bacon), and 1 tablespoon chopped parsley.
- Top with remaining ½ cup Colby jack cheese. Cover and cook 3 to 4 minutes until cheese melts.
- Remove lid and garnish with reserved bacon and remaining 1 tablespoon parsley before serving.
Notes
- Freeze bacon briefly before dicing to make cutting easier.
- Pat thawed chicken dry for better browning.
- Store cooked components separately to prep ahead.
- Leftovers can be refrigerated up to 2 days or frozen for 1 month.
- Reheat gently on stove or microwave in intervals.