Description

This Crack Chicken Penne is a creamy, cheesy, and incredibly flavorful pasta dish! Tender chicken, crispy bacon, and penne pasta are tossed in a rich sauce with ranch seasoning and plenty of cheese. It’s a simple and satisfying recipe that’s perfect for a weeknight dinner.

Ingredients

Units Scale

4 slices thick-cut bacon
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1 ounce ranch seasoning mix (1 packet or 2 tablespoons)
8 ounces penne pasta, uncooked
3 1/2 cups low-sodium or no-salt-added chicken broth
4 ounces cream cheese, softened
2 cups shredded cheddar cheese, divided
1 tablespoon fresh parsley, chopped

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Instructions

Cook Bacon and Chicken: Cook bacon in a Dutch oven until crispy. Remove bacon, chop, and set aside. Drain some bacon fat, leaving about 1 tablespoon in the pot. Add chicken to the pot and cook until lightly browned. Stir in ranch seasoning mix.
Cook Pasta: Add penne pasta and chicken broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until pasta is cooked al dente. Stir occasionally.
Make it Creamy: Stir in cream cheese until melted and the sauce is creamy. Add chopped bacon and 1 ½ cups of cheddar cheese. Stir until well combined and cheese is melted.
Melt Remaining Cheese: Sprinkle remaining cheddar cheese over the top, cover, and cook for 30 seconds, or until melted. Alternatively, broil in the oven until bubbly and golden brown.
Serve: Garnish with fresh parsley and serve hot.

Notes

Instant Pot Instructions: Cook bacon and chicken in the Instant Pot on “Sauté” mode. Add pasta, 2-2 ½ cups broth, and ranch seasoning. Pressure cook on “Poultry” setting for 5 minutes, then natural release for 10 minutes. Stir in cream cheese, bacon, and cheese.
Slow Cooker Instructions: Cook bacon as directed. Add chicken, ranch seasoning, cream cheese, and 2-2 ½ cups broth to the slow cooker. Cook on low for 6-8 hours or high for 4 hours. Stir in bacon, cheese, and cooked pasta (added 30 minutes before serving).

Nutrition

Serving Size: 1/6 of recipe
Calories: 550
Sugar: 5g
Sodium: 1000mg
Fat: 35g
Saturated Fat: 18g
Unsaturated Fat: 14g
Trans Fat: 1g
Carbohydrates: 35g
Fiber: 2g
Protein: 35g
Cholesterol: 120mg