Crack Chicken Pasta
One-pot crack chicken pasta: chicken browned in bacon fat with ranch, penne cooked in broth, then cream cheese, cheddar, mozzarella and bacon. Serves 6.
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Ingredients
- 4 strips bacon
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- 1 ounce ranch seasoning mix 1 packet
- 8 ounces dry penne pasta half a box
- 4 cups low-sodium chicken broth
- 4 ounces cream cheese room temperature
- 1 1/2 cups cheddar cheese shredded, divided
- 1 cup mozzarella cheese shredded
- Parmesan cheese grated, for serving
- fresh parsley for serving
Instructions
- Cook the bacon in a large sauté pan or cast iron skillet over medium heat until crispy. Move it to a paper towel-lined plate and crumble it.
- Leave the bacon fat in the skillet, add the chicken and cook 2 to 3 minutes, until it begins to brown. It finishes cooking in the next steps.
- Sprinkle the ranch mix over the chicken and stir to coat.
- Add the pasta and pour in the broth. Stir and bring to a boil, then lower the heat, cover and cook 15 to 20 minutes, stirring now and then, until the pasta is just past al dente and the chicken reaches 165°F.
- Uncover and stir in the cream cheese until it melts into a creamy sauce.
- Stir in the bacon and 1 cup each of the cheddar and mozzarella until melted. Sprinkle the remaining cheddar on top, cover for about 1 minute to melt, and serve with Parmesan and parsley.
Notes
If the sauce is too loose, simmer a few minutes uncovered; it thickens as it cools. Refrigerate leftovers within 2 hours; eat within 3 days; reheat to 165°F with a splash of broth.
Nutrition
Serving: 1servingCalories: 523kcalCarbohydrates: 34.4gProtein: 38.5gFat: 24.9gSodium: 1282mgFiber: 1.3gSugar: 2.7g
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