Ingredients
Scale
- 1 pound penne pasta
- 1.5 pounds boneless, skinless chicken breasts
- 8 ounces cream cheese, softened
- 1 cup ranch dressing
- 1 packet ranch dressing seasoning
- 12 ounces cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup milk or chicken broth
Instructions
- Step 1: Cook the penne pasta according to package directions. Drain and set aside. While pasta is cooking, boil or bake the chicken breasts until fully cooked. Shred the chicken using two forks.
- Step 2: In a large skillet or pot, combine the softened cream cheese, ranch dressing, and ranch dressing seasoning. Heat over medium heat, stirring until the cream cheese is melted and the mixture is smooth.
- Step 3: Add the shredded chicken and half of the cooked bacon to the cream cheese mixture. Stir to combine.
- Step 4: Add the cooked penne pasta to the skillet. Pour in the milk or chicken broth. Stir well to coat the pasta evenly with the sauce.
- Step 5: Stir in half of the cheddar cheese. Continue cooking until the cheese is melted and the dish is heated through.
- Step 6: Transfer the Crack Chicken Penne to a serving dish. Top with the remaining cheddar cheese and bacon. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave, adding a splash of milk if the sauce seems too thick.
- Garnish with chopped green onions or a sprinkle of paprika for added visual appeal and flavor.
- For extra flavor, try browning the chicken in the bacon grease before shredding and adding it to the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American