Description
A creamy, cheesy, and hearty Crack Chicken Penne pasta loaded with tender chicken, crispy bacon, and a blend of cheeses, simmered in a flavorful ranch and chicken broth sauce. This one-pan skillet meal is perfect for a satisfying weeknight dinner that comes together quickly and easily.
Ingredients
Scale
Protein and Bacon
- 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 (1-ounce) packet dry ranch seasoning
- 1 tablespoon parsley, chopped
Liquids and Soups
- 4 cups low sodium chicken broth
- 1 (10.5-ounce) can condensed cream of chicken soup
Pasta
- 12 ounces dried penne pasta
Cheeses
- 8 ounces cream cheese, cut into cubes, at room temperature
- 1 cup mozzarella, shredded and divided
- 1 cup sharp cheddar, shredded and divided
Instructions
- Cook the Bacon: In a 12-inch skillet, cook the diced bacon over medium heat until crispy. Remove the cooked bacon with a slotted spoon to a paper towel-lined plate. Reserve 1/2 cup of the bacon for garnish. Drain and discard all but 2 tablespoons of the bacon fat in the skillet.
- Brown the Chicken and Onion: Add the cubed chicken, diced onion, Cajun seasoning, and black pepper to the skillet with the reserved bacon fat. Cook and brown for 4-6 minutes, stirring occasionally. The chicken does not need to be fully cooked at this point.
- Add Seasoning and Broth: Sprinkle the chicken with the dry ranch seasoning packet. Pour in the chicken broth and bring the mixture to a boil, scraping the bottom of the skillet to release any browned bits for added flavor.
- Simmer with Pasta: Add the dried penne pasta to the skillet. Reduce heat to low, cover the pan, and simmer for 15-18 minutes until the pasta is al dente, stirring occasionally to prevent sticking.
- Incorporate Cream and Cheese: Remove the lid and add the cream cheese cubes and condensed cream of chicken soup. Stir continuously until the cream cheese is fully melted and the sauce is smooth without lumps.
- Mix in Cheeses and Bacon: 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 evenly over the top. Cover with the lid and let sit until the cheese melts, about 3-5 minutes. Garnish with chopped parsley and serve hot.
Notes
- Pan Size: Use a large skillet or Dutch oven to comfortably hold all ingredients and allow for effective simmering and mixing.
- Al Dente Pasta: Cooking the pasta to al dente prevents it from becoming mushy when combined and sitting in the sauce.
- Cheese: For best results, grate mozzarella and cheddar by hand instead of using pre-shredded cheese, which often contains additives that prevent smooth melting.
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: 620
- Sugar: 3g
- Sodium: 710mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg
