Delicious Crack Chicken Penne (Print version)

Creamy crack chicken penne with bacon, ranch, cheddar, and tender chicken cooked into a rich one-pot pasta dinner.

# Ingredients:

For the pasta

01 - 6 slices thick-cut bacon, chopped
02 - 1 lb (450 g) boneless skinless chicken breast, cut into bite-size pieces
03 - 1 tablespoon olive oil, only if needed
04 - 1 packet (1 oz / 28 g) ranch seasoning mix, or 2 tablespoons homemade ranch seasoning
05 - 12 oz (340 g) dry penne pasta
06 - 4 cups (950 ml) low-sodium chicken broth, plus more if needed
07 - 1/4 teaspoon black pepper

For the creamy finish

08 - 6 oz (170 g) cream cheese, softened and cubed
09 - 2 cups (225 g) shredded sharp cheddar cheese, divided
10 - 2 tablespoons chopped fresh parsley
11 - Sliced green onions, optional

# Instructions:

01 - Place the chopped bacon in a large Dutch oven or deep skillet over medium heat. Cook for 7-9 minutes, stirring often, until crisp. Transfer the bacon to a plate and leave about 1 tablespoon of drippings in the pot.
02 - Add the chicken pieces to the bacon drippings. Cook over medium-high heat for 3-4 minutes, stirring occasionally, until lightly browned on the outside. If the pot is dry, add the olive oil.
03 - Sprinkle the ranch seasoning and black pepper over the chicken. Stir for 30 seconds so the seasoning coats the chicken and warms in the fat.
04 - Add the dry penne and chicken broth. Bring to a boil, then reduce to a steady simmer. Cover and cook for 15-18 minutes, stirring every few minutes, until the penne is al dente and the chicken reaches 165°F.
05 - Reduce the heat to low. Stir in the cubed cream cheese until mostly melted and the sauce looks creamy. Add a splash of broth if the pot seems too thick.
06 - Stir in 1 1/2 cups of the cheddar and most of the bacon until melted. Sprinkle the remaining 1/2 cup cheddar on top, cover for 1-2 minutes, then finish with parsley, green onions if using, and the reserved bacon.

# Good to know:

01 - Serve right away while the cheese sauce is loose and creamy.
02 - Use low-sodium broth because bacon, ranch seasoning, and cheddar are already salty.
03 - Add extra broth during simmering if the pasta absorbs liquid before it is tender.

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