Crack Chicken Penne (Printable Version)
# What You'll Need:
→ Base
01 -
1 lb penne pasta
02 -
2 cups shredded cooked chicken (rotisserie chicken works well)
→ Sauce Components
03 -
1 packet ranch seasoning mix
04 -
8 oz cream cheese, softened
05 -
1 cup sharp cheddar cheese, shredded
06 -
1/2 cup chicken broth
07 -
1/2 cup heavy cream
→ Aromatics & Flavoring
08 -
3/4 cup bacon, cooked and chopped
09 -
1 tablespoon olive oil
10 -
1/2 onion, diced
11 -
2 cloves garlic, minced
12 -
Salt and pepper to taste
13 -
2 tablespoons fresh parsley, chopped (for garnish)
# How to Make It:
01 -
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
02 -
In a large skillet, heat olive oil over medium heat. Sauté diced onion and minced garlic until translucent.
03 -
Reduce heat to low. Add cream cheese and ranch seasoning mix, stirring until smooth.
04 -
Slowly pour in chicken broth and heavy cream, stirring constantly until the sauce is well combined.
05 -
Stir in the shredded chicken, half of the bacon, and shredded cheddar cheese. Continue to mix until the cheese is melted.
06 -
Add the cooked penne pasta to the skillet and toss until the pasta is fully coated in the sauce.
07 -
Garnish with the remaining bacon and fresh parsley before serving.
# Handy Tips:
01 -
Make Ahead: Cook and shred the chicken and bacon ahead of time for quicker meal prep.
02 -
Customizations: Add vegetables like spinach, broccoli, or peas for extra nutrients.
03 -
Cheese Tip: Grate your own cheddar cheese for a smoother sauce, as pre-shredded cheese often contains anti-caking agents.
04 -
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or cream to maintain the sauce's consistency.
05 -
Dietary Adjustments: For a gluten-free version, substitute the pasta with gluten-free penne. To reduce calories, use low-fat cream cheese and turkey bacon.