Crack Chicken Penne
Indulge in the irresistible taste of this crack chicken penne, where tender chicken, smoky bits of bacon, ranch flavor, and cheesy sauce come together in no time.
Ingredients
- 6 slices smoked bacon diced (divided into ¼ cup and remainder)
- 2 boneless skinless chicken breasts cubed (approximately 454g or 1 pound)
- ½ cup chopped yellow onion
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ounce ranch seasoning
- 946 ml 4 cups chicken stock
- 227 g ½ pound penne pasta
- 170 g 6 ounces cream cheese
- 298 ml 10.5 ounces cream of chicken soup
- 227 g 8 ounces Colby jack cheese, shredded (divided into 1½ cups and ½ cup)
- 2 tablespoons fresh chopped parsley divided in half
Instructions
- In a large skillet over medium heat, cook the diced bacon until crispy. Transfer cooked bacon to a paper towel-lined plate, reserving ¼ cup for garnish. Drain off excess bacon grease, leaving 2 tablespoons in the skillet.
- Add cubed chicken breasts, chopped onion, salt, and pepper to the skillet. Cook until chicken is lightly browned and onions are tender.
- Stir in ranch seasoning and chicken stock. Bring to a boil, then add penne pasta. Cover and cook on low heat for 15-20 minutes or until pasta is tender.
- Remove lid and stir in cream cheese and cream of chicken soup until smooth.
- Add 1½ cups shredded Colby jack cheese, cooked bacon (except reserved ¼ cup), and 1 tablespoon chopped parsley. Stir to combine.
- Top with remaining ½ cup shredded Colby jack cheese (do not stir) and cover skillet with lid for 3-4 minutes or until cheese is melted.
- Remove lid and garnish with reserved bacon and remaining chopped parsley before serving.