Description
This creamy crack chicken penne recipe is loaded with ranch flavor, bacon, and cheese — the ultimate one-pot comfort food!
Ingredients
Scale
For the Pasta:
- 12 oz penne pasta
- 2 tbsp olive oil
- 1½ lbs boneless, skinless chicken breasts, bite-sized
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 packet ranch seasoning mix (about 1 oz)
For the Sauce:
- 8 oz cream cheese, softened
- 1 cup chicken broth
- 1 cup milk (whole or 2%)
- 1½ cups shredded cheddar cheese
- ½ cup mozzarella cheese
- 6 strips turkey bacon, cooked and crumbled
Garnish (optional):
- Chopped fresh parsley
- Extra shredded cheddar, for topping if baking
Instructions
- Cook Pasta: Boil salted water. Cook penne until al dente (9–10 min). Drain, reserving ½ cup pasta water.
- Cook Chicken: In skillet, heat oil. Add chicken, season with salt, pepper, garlic & onion powders. Cook until golden and done (5–6 min). Remove and set aside.
- Make Sauce: In same skillet, lower heat. Add cream cheese, broth, and milk. Whisk until melted. Stir in ranch seasoning.
- Add Cheeses: Stir in cheddar and mozzarella until smooth. Adjust seasoning.
- Combine: Return chicken and add pasta. Mix until coated. Loosen with reserved water if needed.
- Finish: Stir in bacon and warm through. Garnish with parsley.
- Optional Bake: Transfer to dish, top with cheddar, and bake at 375°F for 10–15 min until bubbly.
Notes
- Sub Greek yogurt for cream cheese for a tangy twist.
- Add spinach or sun-dried tomatoes for variety.
- Store in fridge up to 4 days; freeze up to 2 months.
- Reheat with splash of milk for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 635 kcal
- Sugar: 4 g
- Sodium: 1100mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 39g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 112mg