Comforting Crack Chicken Pasta (Print Version)

Rich and creamy pasta with tender chicken, bacon, and cheese in a savory ranch sauce.

# Ingredient List:

→ Pasta & Chicken

01 - 12 ounces penne or rotini pasta
02 - 2 cups cooked chicken breast, shredded or diced
03 - 5 slices bacon, chopped

→ Sauce

04 - 1 tablespoon unsalted butter
05 - 2 cloves garlic, minced
06 - 8 ounces cream cheese, softened
07 - 3/4 cup chicken broth
08 - 1 cup heavy cream
09 - 1 packet ranch seasoning mix (1 ounce)

→ 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

# Directions:

01 - Cook pasta in large pot of salted boiling water according to package instructions; drain and set aside.
02 - Heat large skillet over medium heat; add chopped bacon and cook until crispy. Remove and set aside, leaving 1 tablespoon bacon fat in skillet.
03 - Add butter to skillet; once melted, sauté garlic for 30 seconds until fragrant.
04 - Lower heat to medium-low; stir in cream cheese until softened. Add chicken broth, heavy cream, and ranch seasoning. Whisk until smooth and creamy.
05 - Stir in cheddar and parmesan cheese until melted and sauce is thickened.
06 - Add cooked chicken and half the bacon to sauce; stir to heat through.
07 - Combine cooked pasta with sauce, tossing to coat evenly.
08 - Divide among plates and top with remaining bacon, green onions, and black pepper. Serve warm.

# Expert Advice:

01 -
  • It transforms ordinary pasta into something people talk about days later
  • The ranch cream sauce clings to every curve and crevice of the noodles
  • Crispy bacon on top is the kind of garnish that makes everyone smile
02 -
  • The sauce thickens quickly as it cools so do not panic if it looks thinner than you expected in the pan
  • Reserve some pasta water before draining in case you need to thin the sauce later
  • Leftovers reheat surprisingly well with a splash of cream or milk to bring it back to life
03 -
  • Let your cream cheese come to room temperature before starting to avoid lumpy sauce
  • Grate your own cheese instead of buying pre shredded for better melting

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