Crack Chicken Penne (Printable Version)
# What You'll Need:
→ Pasta
01 -
240 grams penne pasta
→ Protein
02 -
300 grams shredded cooked chicken
03 -
100 grams bacon, cooked and crumbled
→ Cheese and Dairy
04 -
115 grams cream cheese, softened
05 -
120 grams sharp cheddar cheese, shredded
06 -
120 milliliters heavy cream
→ Sauce Base
07 -
240 milliliters chicken broth
08 -
1 tablespoon olive oil
09 -
1 small onion, diced
10 -
3 cloves garlic, minced
11 -
1 tablespoon ranch seasoning mix
→ Garnish
12 -
2 tablespoons fresh parsley, chopped
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook for 9-12 minutes until al dente. Drain and reserve 60 milliliters of pasta water.
02 -
Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, cooking until translucent, about 3 minutes.
03 -
Reduce heat to low. Stir in softened cream cheese and ranch seasoning mix until smooth. Gradually whisk in chicken broth and heavy cream, cooking until sauce slightly thickens.
04 -
Add shredded chicken to the sauce and stir until heated through. Mix in shredded sharp cheddar cheese until melted and fully incorporated.
05 -
Fold in half of the crumbled bacon. Toss cooked penne pasta into the skillet, mixing to coat evenly. Add reserved pasta water as needed to adjust sauce consistency.
06 -
Serve immediately, garnished with remaining bacon and chopped fresh parsley for color and freshness.
# Helpful Notes:
01 -
Use fresh garlic and parsley for optimal flavor. Cook pasta al dente and reserve some pasta water to adjust sauce thickness. Ensure cream cheese is softened to avoid curdling.