Comforting Crack Chicken Pasta (Printer-friendly)
Creamy pasta with shredded chicken, bacon, and cheese in a rich ranch-seasoned sauce
# What you'll 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 (1 oz) 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
# Method:
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 about 1 tbsp 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, 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 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, then top with remaining bacon, green onions, and black pepper. Serve warm.
# Expert Tips:
01 -
- Everything cooks in one skillet while the pasta boils, meaning minimal cleanup maximum reward
- The combination of bacon, ranch, and three cheeses hits every craving button at once
02 -
- The sauce will seem thin at first but thickens beautifully as it sits off the heat
- Don't use pre-shredded cheese since the anti-caking agents prevent smooth melting
03 -
- Cook your pasta until just shy of al dente since it continues cooking in the sauce
- Keep some pasta water handy in case the sauce needs thinning