Crack Chicken Penne

Instructions:

1. In a large pot over medium heat, cook the diced bacon until crispy. Remove 1/4 cup of the cooked bacon and set aside for garnishing.
2. To the same pot, add the cubed chicken and chopped onion. Season with salt, pepper, and ranch seasoning. Sauté until the chicken is lightly browned and the onions are translucent.
3. Pour in the chicken stock and stir in the penne pasta. Bring to a boil, then reduce heat and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
4. Add the cubed cream cheese and the cream of chicken soup. Stir until fully melted and the sauce becomes smooth and creamy.
5. Stir in 1½ cups of shredded Colby jack cheese and half the parsley. Mix well until the cheese is melted and evenly distributed.
6. Turn off the heat. Sprinkle the remaining ½ cup of cheese and the reserved bacon over the top. Cover the pot and let sit for 5 minutes to allow the cheese to melt.
7. Garnish with the remaining chopped parsley and serve warm.

Variations

• Spicy Kick: Add 1/2 teaspoon crushed red pepper flakes or substitute Colby jack with pepper jack cheese.
• Low-Carb: Swap the pasta for cooked cauliflower or zucchini noodles for a lighter version.
• Vegetarian Version: Skip the chicken and bacon, and add sautéed mushrooms and spinach for a hearty meat-free twist.
• Herb Boost: Add fresh thyme or rosemary for a deeper, aromatic profile.

Tips

• Dice the chicken and bacon evenly to ensure uniform cooking.
• Stir the pasta frequently while simmering to prevent it from sticking to the pot.
• Use room temperature cream cheese for quicker melting and a smoother sauce.
• If the sauce thickens too much, add a splash of milk or broth to loosen it up before serving.
• This dish reheats beautifully, so consider making it ahead and storing it in an airtight container for up to 3 days.