Crack Chicken Penne with Cheddar Ranch Sauce
By Miles Carr
Prep
15 min
Cook
25 min
Total
40 min
Servings
6
Level
Easy
This chicken and penne recipe can be prepared on the stove in 40 minutes and is perfect for weeknight meals when you crave a pasta dish but don't have time to cook more than one dish. Shredded chicken and bacon are added to a cheddar and ranch sauce, and the penne is cooked but not soft, which I like for pasta served with sauce.
I fry the bacon in another pan and add a tablespoon of the bacon grease to the pan when frying the chicken. Do not wipe out the pan before adding the chicken. I typically cook the chicken for 5 to 7 minutes per side and then allow it to rest for a few minutes before shredding it with two forks. I also scrape the browned bits loose in the pan when adding liquid.
The pasta is cooked in broth to al dente. Just before serving, I remove it from the heat and add cream cheese and ranch seasoning. I buy block cheddar cheese and grate it myself to reduce large pieces in the sauce.
Serve the bowls right away. I provided crusty homemade cheesy breadsticks on the side for dipping in the pasta sauce. A Greek salad with vinaigrette on the side pairs well with the pasta.
Why you'll love this recipe
- 1A single skillet is used to cook bacon and chicken, as well as sauce and noodles, leaving fewer dirty dishes on your kitchen counter after preparing the meal.
- 2Dry penne can be cooked in chicken broth, saving you the step of using a second pot to drain the pasta.
- 3No special equipment needed. Equipment to cook shish kabobs includes a large skillet or Dutch oven and a slotted spoon and two forks.
- 4A packet of ranch seasoning mix offers the flavor of ranch dressing without measuring individual spices.
- 5The toppings are added shortly before serving.
Ingredients
- •1 lb penne pasta (uncooked)
- •1 ½ lbs boneless, skinless chicken breasts
- •8 oz bacon (chopped)
- •4 cups chicken broth
- •8 oz cream cheese (softened)
- •1 oz dry ranch seasoning mix (packet)
- •2 cups cheddar cheese (shredded)
- •¼ cup green onions (sliced)
- •1 tsp garlic powder
- •1 tsp onion powder
- •salt (to taste)
- •black pepper (to taste)
Instructions
- 1
Cook the chopped bacon in a large skillet or Dutch oven over medium heat until crispy. Move it to a paper towel-lined plate with a slotted spoon, leaving about 1 tablespoon of bacon grease in the skillet.
- 2
Add the chicken breasts to the skillet and season with salt, black pepper, garlic powder, and onion powder. Cook for 5-7 minutes per side until golden brown and cooked through. Remove the chicken, let it rest, then shred it with two forks.
- 3
Pour the chicken broth into the skillet and bring it to a simmer, scraping the browned bits from the bottom. Add the dry penne and cook according to package directions until al dente.
- 4
Reduce the heat to low. Stir in the softened cream cheese and ranch seasoning mix until the sauce is completely smooth.
- 5
Stir in the shredded chicken and 1 cup of the shredded cheddar cheese until the cheese melts and everything is combined.
- 6
Stir in half of the crispy bacon and half of the green onions. Serve immediately with the remaining bacon, cheddar cheese, and green onions on top.
FAQ
Nutrition (per serving)
780
Calories
Reviews
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