Comforting Crack Chicken Pasta (Printable)
Creamy ranch-seasoned pasta with tender chicken, crispy bacon, and melted cheeses for a rich, satisfying dinner.
# What You Need:
→ Pasta & Chicken
01 - 12 oz penne or rotini pasta
02 - 2 cups cooked chicken breast, shredded or diced
03 - 5 slices bacon, chopped
→ Sauce
04 - 1 tbsp unsalted butter
05 - 2 cloves garlic, minced
06 - 8 oz cream cheese, softened
07 - 3/4 cup chicken broth
08 - 1 cup heavy cream
09 - 1 packet ranch seasoning mix
→ Cheese
10 - 1 cup shredded cheddar cheese
11 - 1/4 cup grated parmesan cheese
→ To Finish
12 - 2 green onions, thinly sliced
13 - Freshly ground black pepper, to taste
# How To Make:
01 - Cook the pasta in a large pot of salted boiling water according to package instructions; drain and set aside.
02 - While pasta cooks, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy; remove and set aside, leaving about 1 tbsp bacon fat in the skillet.
03 - Add butter to the skillet. Once melted, sauté garlic for 30 seconds until fragrant.
04 - Lower heat to medium-low. Stir in cream cheese until softened, then add chicken broth, heavy cream, and ranch seasoning. Whisk until smooth and creamy.
05 - Add cheddar and parmesan cheese, stirring until melted and sauce is thickened.
06 - Add the cooked chicken and half the bacon to the sauce; stir to heat through.
07 - Combine the cooked pasta with the sauce, tossing to coat evenly.
08 - Divide among plates, then top with remaining bacon, green onions, and black pepper. Serve warm.
# Expert Hints:
01 -
- Everything comes together in one pan, which means less cleanup and more time eating
- The ranch and bacon combination hits that perfect spot between salty and creamy
- It reheats beautifully for lunch the next day, if there is any left
02 -
- The sauce will continue thickening as it sits off the heat so pull it a little earlier than you think
- Dont skip reserving that bacon fat, its where so much of the flavor lives
03 -
- Room temperature ingredients prevent the sauce from breaking or becoming grainy
- Grating your own cheese instead of buying pre shredded makes for smoother melting