Description
A creamy and cheesy crack chicken pasta recipe packed with tender chicken, crispy bacon, ranch seasoning, and gooey cheese. Perfect for an easy, comforting dinner!
Ingredients
Scale
- 2 boneless, skinless chicken breasts (or thighs)
- 8 oz pasta (penne, rotini, or rigatoni)
- 1 package (8 oz) cream cheese, softened
- 1 cup shredded cheddar cheese
- 4 strips crispy bacon, crumbled
- 2 cups chicken broth
- 1 packet ranch seasoning mix
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper (to taste)
- Fresh parsley (optional, for garnish)
Instructions
- Cook the Chicken: Season chicken breasts with salt, pepper, and garlic powder. In a large skillet, heat olive oil over medium heat. Cook chicken until browned on both sides and fully cooked (about 6-7 minutes per side). Remove, let cool, and shred.
- Prepare the Pasta: Boil pasta in salted water according to package instructions until al dente. Drain and set aside.
- Make the Sauce: In the same skillet, add cream cheese and stir over medium-low heat until melted. Pour in chicken broth and stir until smooth. Add ranch seasoning and cheddar cheese, stirring until fully combined.
- Combine Ingredients: Add shredded chicken and cooked pasta to the sauce. Stir to coat everything evenly. Adjust seasoning with salt and pepper.
- Final Touch: Mix in crumbled bacon and garnish with fresh parsley. Serve immediately.
Notes
- For a spicier version, add red pepper flakes or hot sauce.
- You can use low-fat cream cheese and cheddar for a lighter version.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 200g)
- Calories: 560 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 90 mg