Crack Chicken Pasta
This Crack Chicken Pasta combines chicken, bacon, and creamy cheese for a comforting, delicious meal.
Equipment
- Sauté pan
- cast-iron skillet
Ingredients
Meat
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 4 strips frozen bacon
Pasta
- 8 ounces dry penne pasta ½ box
Seasoning
- 1 ounce ranch seasoning mix 1 packet
Broth
- 4 cups low-sodium chicken broth
Dairy
- 4 ounces cream cheese room temperature
- 1.5 cups shredded cheddar cheese divided
- 1 cup shredded mozzarella cheese
Optional Garnishes
- grated Parmesan cheese
- fresh parsley
Instructions
Instructions
- In a large sauté pan or cast iron skillet set over medium heat, cook the frozen bacon. When crispy, transfer to a paper towel-lined plate.
- Leave the bacon fat in the skillet and add the chicken. Cook for 2-3 minutes until it begins to brown.
- Sprinkle the ranch mix over the chicken and stir to coat.
- Add the pasta and pour in the chicken broth. Stir and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 15-20 minutes until the pasta is just past al dente. Stir occasionally.
- Remove the lid and add the cream cheese. Stir until it has melted and becomes a creamy sauce.
- Add the bacon crumbles and 1 cup each of cheddar and mozzarella cheese into the skillet. Stir until well combined and melted.
- Sprinkle the remaining cheddar cheese over the top of the pasta and cover with the lid for about 1 minute to allow the cheese to melt. Serve garnished with Parmesan and parsley.
Notes
You can use leftover cubed or shredded chicken instead. Skip steps 2 and 3, and add the ranch mix with the pasta in step 4. Stir in the cooked chicken once the pasta is cooked. Continue with the recipe as written.
Nutrition
Serving: 1servingCalories: 620kcalCarbohydrates: 45gProtein: 45gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 2gVitamin A: 10IUCalcium: 300mgIron: 2mg
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