Comforting Crack Chicken Pasta (Print version)

Creamy ranch-seasoned pasta loaded with tender chicken, crispy bacon, and melted cheese for the ultimate cozy dinner.

# What you need:

→ Pasta & Chicken

01 - 12 oz penne or rotini pasta
02 - 2 cups cooked chicken breast, shredded or diced
03 - 5 slices bacon, chopped

→ Sauce

04 - 1 tbsp unsalted butter
05 - 2 cloves garlic, minced
06 - 8 oz cream cheese, softened
07 - 3/4 cup chicken broth
08 - 1 cup heavy cream
09 - 1 packet ranch seasoning mix (1 oz)

→ Cheese

10 - 1 cup shredded cheddar cheese
11 - 1/4 cup grated parmesan cheese

→ To Finish

12 - 2 green onions, thinly sliced
13 - Freshly ground black pepper, to taste

# Directions:

01 - Cook the pasta in a large pot of salted boiling water according to package instructions; drain and set aside.
02 - While pasta cooks, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy; remove and set aside, leaving about 1 tbsp bacon fat in the skillet.
03 - Add butter to the skillet. Once melted, sauté garlic for 30 seconds until fragrant.
04 - Lower heat to medium-low. Stir in cream cheese until softened, then add chicken broth, heavy cream, and ranch seasoning. Whisk until smooth and creamy.
05 - Add cheddar and parmesan cheese, stirring until melted and sauce is thickened.
06 - Add the cooked chicken and half the bacon to the sauce; stir to heat through.
07 - Combine the cooked pasta with the sauce, tossing to coat evenly.
08 - Divide among plates, then top with remaining bacon, green onions, and black pepper. Serve warm.

# Expert advice:

01 -
  • The sauce is impossibly creamy and coats every single piece of pasta perfectly
  • It comes together in under 45 minutes but tastes like it simmered all afternoon
  • The combination of ranch, bacon, and cheese hits every comfort button at once
02 -
  • Don't let the sauce come to a boil after adding the cream or it might separate
  • The sauce keeps thickening as it sits, so if it looks too loose give it a minute
  • Leftovers reheat surprisingly well with a splash of cream to loosen it up
03 -
  • Room temperature cream cheese incorporates much faster than cold from the fridge
  • Grate your own cheese instead of buying pre shredded for the smoothest sauce

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