Creamy Bacon Ranch Chicken Penne (Print-Friendly Version)
Tender chicken and bacon pieces in a creamy ranch sauce with penne pasta, topped with melty Colby jack cheese and fresh parsley.
# Ingredients:
01 -
6 slices smoked bacon, cut into ½-inch diced pieces
02 -
2 boneless skinless chicken breasts, cut into 1-inch cubes (approximately 1 pound)
03 -
½ cup chopped yellow onion
04 -
½ teaspoon salt
05 -
¼ teaspoon black pepper
06 -
1 ounce ranch seasoning
07 -
4 cups chicken stock
08 -
½ pound penne pasta
09 -
6 ounces cream cheese
10 -
10.5 ounces cream of chicken soup
11 -
8 ounces Colby jack cheese, shredded
12 -
2 tablespoons fresh chopped parsley
# Steps:
01 -
In a large 12-inch skillet, on medium heat, add the diced bacon and cook for 9-11 minutes or until the fat has been rendered and the bacon pieces are crispy. Transfer the cooked bacon to a paper towel-lined plate. Reserve ¼ cup of the cooked bacon for garnish. Set aside all the bacon. Drain off all but 2 tablespoons of the bacon grease from the skillet.
02 -
On medium-high heat, add the cubed boneless skinless chicken breasts, diced yellow onion, salt, and black pepper to the skillet. Cook the chicken for 5-6 minutes or until lightly browned. The chicken may not be all the way cooked through. That is fine because the chicken will continue to cook with the pasta.
03 -
Once the chicken has been lightly browned and the onions are tender, add the ranch seasoning and chicken stock. Bring the chicken stock to a boil, then add the penne pasta. Reduce the heat to low, cover the skillet with the lid, and cook for 15-20 minutes or until the pasta is tender.
04 -
Remove the lid from the skillet and stir in the cream cheese and cream of chicken soup until fully combined and no lumps remain.
05 -
Add 1½ cups of the shredded Colby jack cheese, the cooked bacon pieces (except for the reserved ¼ cup), and 1 tablespoon of the chopped fresh parsley. Stir to combine.
06 -
Top the crack chicken penne with the remaining ½ cup shredded Colby jack cheese (do not stir in) and cover the skillet again with the lid for 3-4 minutes or just until the cheese has melted on top.
07 -
Remove the lid and garnish the melted cheese with the reserved ¼ cup of bacon and the remaining 1 tablespoon of chopped fresh parsley.
# Notes & Tips:
01 -
You can place your package of bacon in the freezer for about an hour to make it easier to dice into smaller pieces.
02 -
If you use previously frozen chicken, pat it dry with a paper towel to remove excess moisture for better browning.