Directions
- 1In 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.
- 2Transfer the cooked bacon to a paper towel-lined plate.
- 3Reserve ¼ cup of the cooked bacon for garnish.
- 4Set aside all the bacon.
- 5Drain off all but 2 tablespoons of the bacon grease from the skillet.
- 6On medium-high heat, add the cubed boneless skinless chicken breasts, diced yellow onion, salt, and black pepper to the skillet.
- 7Cook the chicken for 5-6 minutes or until lightly browned; the chicken will continue to cook with the pasta.
- 8Once the chicken has been lightly browned and the onions are tender, add the ranch seasoning and chicken stock.
- 9Bring the chicken stock to a boil, then add the penne pasta.
- 10Reduce the heat to low, cover the skillet with the lid, and cook for 15-20 minutes or until the pasta is tender.
- 11Remove the lid from the skillet and stir in the cream cheese and cream of chicken soup until fully combined and no lumps remain.
- 12Add 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.
- 13Stir to combine.
- 14Top the crack chicken penne with the remaining ½ cup shredded Colby jack cheese (do not stir in).
- 15Cover the skillet again with the lid for 3-4 minutes or just until the cheese has melted on top.
- 16Remove the lid and garnish the melted cheese with the reserved ¼ cup of bacon and the remaining 1 tablespoon of chopped fresh parsley.
Ingredients
- 6 slices smoked bacon, cut into ½-inch pieces, divided, reserving ¼ cup of the cooked bacon for the final garnish with the remainder to be added to the main dish
- 2 boneless skinless chicken breasts, approximately 1 pound, cut into 1-inch cubes
- 0.5 cup chopped yellow onion
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 ounce packet Ranch seasoning
- 4 cups unsalted chicken stock
- 0.5 pound penne pasta
- 6 ounces cream cheese
- 10.5 ounce can cream of chicken soup
- 8 ounce block of Colby jack cheese, shredded, divided into 1½ cups and ½ cup
- 2 tablespoon fresh chopped parsley, divided in half
Equipment
large 12-inch skilletpaper towel-lined plate
Tips
- If using a large container of ranch seasoning, use about 2 tablespoons in place of the 1-ounce packet.
- If using previously frozen chicken, pat it dry with a paper towel before adding it to the skillet to prevent excess moisture.
- Do not walk away during the pasta cook; check at the 15-minute mark to ensure the pasta is tender and has absorbed most of the liquid.
- Serve the dish while it's hot as the sauce thickens as it cools.
- For easier dicing of bacon, place the package in the freezer for about an hour to firm it up.
- Use full-fat cream cheese for a thicker and creamier sauce.
- Use freshly shredded cheese instead of pre-shredded to avoid a starch coating that prevents smooth melting.
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