Description
This Crack Chicken Penne recipe is a creamy, cheesy, and flavorful pasta dish featuring tender chicken, crispy bacon, and a rich blend of cream cheese, cheddar, and mozzarella. With a hint of Cajun spice and savory ranch seasoning, this comforting skillet meal is quick to prepare and perfect for a satisfying weeknight dinner.
Ingredients
Scale
Meat and Protein
- 8 slices bacon, diced
- 2 uncooked boneless skinless chicken breasts, cut into 1 inch cubes
Vegetables and Seasonings
- 1/2 cup onion, diced
- 3/4 teaspoon Cajun seasoning
- 1/4 teaspoon black pepper
- 1 tablespoon parsley, chopped
Dairy
- 8 ounces cream cheese, cut into cubes, at room temperature
- 1 cup mozzarella cheese, shredded and divided
- 1 cup sharp cheddar cheese, shredded and divided
Other Ingredients
- 1 (1-ounce) packet dry ranch seasoning
- 4 cups low sodium chicken broth
- 12 ounces dried penne pasta
- 1 (10.5-ounce) can condensed cream of chicken soup
Instructions
- Cook the Bacon: In a 12-inch skillet over medium heat, cook the diced bacon until crispy. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, reserving 1/2 cup of the bacon for garnish. Drain and discard or save the excess bacon fat, leaving 2 tablespoons in the skillet.
- Brown the Chicken and Onions: Add the cubed chicken, diced onion, Cajun seasoning, and black pepper to the skillet. Cook over medium heat for 4-6 minutes, allowing the chicken to brown but not fully cook through.
- Add Ranch Seasoning and Broth: Sprinkle the packet of ranch seasoning over the chicken mixture. Pour in the chicken broth and bring to a boil, scraping the bottom of the skillet to release any browned bits and enhance flavor.
- Cook the Pasta: Add the dried penne pasta to the boiling broth. Reduce the heat to low, cover the skillet, and simmer for 15-18 minutes, or until the pasta is al dente, tender with a slight bite.
- Incorporate Cream and Cheese: Uncover the skillet and stir in the cubed cream cheese and condensed cream of chicken soup until smooth and lump-free. Then stir in half of the shredded mozzarella, half of the shredded cheddar, and all the cooked bacon (except the reserved 1/2 cup).
- Finish and Serve: Remove the skillet from heat. Sprinkle the remaining mozzarella, cheddar, and reserved bacon on top. Cover with the lid and let it sit for a few minutes until the cheeses melt. Garnish with chopped parsley and serve warm.
Notes
- Pan Size: Use a large skillet or Dutch oven that can comfortably fit all ingredients and allow for easy stirring.
- Al Dente Cooking: Cook pasta until just al dente to prevent mushiness after combining with sauce and sitting time.
- Cheese: For best flavor and melting texture, grate your own cheese instead of using pre-shredded varieties.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.4 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
