Crack Chicken Penne

Crack Chicken Penne

from spaceshipsandlaserbeams.com
40 min
6 servings

Indulge in the irresistible taste of this crack chicken penne, where tender chicken, smoky bits of bacon, ranch flavor, and cheesy sauce come together in no time.

Ingredients

  • 6 slices smoked bacon, (cut into ½-inch diced pieces (divided into ¼ cup and remainder))
  • 2 boneless skinless chicken breasts, (cut into 1-inch cubes (approximately 1 pound))
  • ½ cup chopped yellow onion
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ounce ranch seasoning
  • 4 cups chicken stock
  • ½ pound penne pasta
  • 6 ounces cream cheese
  • 10.5 ounces cream of chicken soup
  • 8 ounces Colby jack cheese, (shredded (divided into 1½ cups and ½ cup))
  • 2 tablespoons fresh chopped parsley, (divided in half)

Directions

  1. 1

    In a large 12-inch skillet, on medium heat, add the diced bacon and cook for 9-11 minutes or until the fat has been rendered and the bacon pieces are crispy. Transfer the cooked bacon to a paper towel-lined plate. Reserve ¼ cup of the cooked bacon for garnish. Set aside all the bacon. Drain off all but 2 tablespoons of the bacon grease from the skillet.

  2. 2

    On medium-high heat, add the cubed boneless skinless chicken breasts, diced yellow onion, salt, and black pepper to the skillet. Cook the chicken for 5-6 minutes or until lightly browned. The chicken may not be all the way cooked through. That is fine because the chicken will continue to cook with the pasta.

  3. 3

    Once the chicken has been lightly browned and the onions are tender, add the ranch seasoning and chicken stock. Bring the chicken stock to a boil, then add the penne pasta. Reduce the heat to low, cover the skillet with the lid, and cook for 15-20 minutes or until the pasta is tender.

  4. 4

    Remove the lid from the skillet and stir in the cream cheese and cream of chicken soup until fully combined and no lumps remain.

  5. 5

    Add 1½ cups of the shredded Colby jack cheese, the cooked bacon pieces (except for the reserved ¼ cup), and 1 tablespoon of the chopped fresh parsley. Stir to combine.

  6. 6

    Top the crack chicken penne with the remaining ½ cup shredded Colby jack cheese (do not stir in) and cover the skillet again with the lid for 3-4 minutes or just until the cheese has melted on top.

  7. 7

    Remove the lid and garnish the melted cheese with the reserved ¼ cup of bacon and the remaining 1 tablespoon of chopped fresh parsley.