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Crack Chicken Pasta

Crack chicken pasta brings penne or rotini together with chicken, bacon, and a creamy ranch cheddar sauce. The skillet-finished pasta is coated evenly and rests for 5 minutes before serving.
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Prep Time 10 minutes
Cook Time 22 minutes
resting 5 minutes
Total Time 37 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb penne or rotini
  • 1 tbsp salt kosher, for the pasta water
  • 8 bacon slices
  • 1 lb chicken breasts boneless, skinless, cut into 1-inch pieces
  • 0.5 tsp black pepper
  • 1.5 cups chicken broth low-sodium
  • 1 block (8 oz) cream cheese softened and cut into cubes
  • 1 cup heavy cream
  • 1 packet (1 oz) ranch seasoning mix
  • 2 cups cheddar cheese shredded

Equipment

  • 1 12-inch skillet

Method
 

  1. Bring a large pot of water to a boil.
  2. Add the kosher salt and pasta, and cook according to the package directions until al dente.
  3. Drain the pasta.
  4. While the pasta cooks, cook the bacon in a 12-inch skillet over medium heat, turning as needed, until crisp, 8 to 10 minutes.
  5. Transfer the bacon to a paper towel-lined plate and crumble when cool enough to handle.
  6. Pour off all but about 1 tablespoon of bacon drippings from the skillet.
  7. Add the chicken and black pepper, and cook over medium-high heat, stirring occasionally, until browned and 165°F in the thickest pieces, 5 to 7 minutes.
  8. Transfer the chicken to a plate.
  9. Add the chicken broth and cream cheese to the skillet, and whisk over medium heat until smooth, about 3 minutes.
  10. Stir in the heavy cream and ranch seasoning mix.
  11. Bring the sauce to a gentle simmer.
  12. Stir in the cheddar until melted.
  13. Add the cooked pasta, chicken, and crumbled bacon, and toss until evenly coated, 1 to 2 minutes.
  14. Remove the skillet from the heat.
  15. Let the pasta rest for 5 minutes before serving.

Notes

For the smoothest sauce, soften the cream cheese fully before whisking it into the broth. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the cream sauce may separate. Use gluten-free penne or rotini for a gluten-free option.