Skinny Crack Chicken Pasta

35 mins
Serves 8
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Directions

  1. 1In a large 12-inch skillet, on medium heat, add the diced bacon and cook for 9-11 minutes or until bacon pieces are crispy. Transfer the cooked bacon to a paper towel-lined plate.
  2. 2In a large 12-inch skillet, on medium heat, add the diced bacon and cook for 9-11 minutes or until bacon pieces are crispy. Transfer the cooked bacon to a paper towel-lined plate.
  3. 3In a large 12-inch skillet, on medium heat, add the diced bacon and cook for 9-11 minutes or until bacon pieces are crispy. Transfer the cooked bacon to a paper towel-lined plate.
  4. 4Reserve ¼ cup of the cooked bacon for garnish. Set aside all the bacon.
  5. 5Reserve ¼ cup of the cooked bacon for garnish. Set aside all the bacon.
  6. 6Reserve ¼ cup of the cooked bacon for garnish. Set aside all the bacon.
  7. 7On medium-high heat, add the cubed boneless skinless chicken breasts, diced yellow onion, salt, and black pepper to the skillet. Cook the chicken until lightly browned. The chicken may not be all the way cooked through. The chicken will continue to cook with the pasta.
  8. 8On medium-high heat, add the cubed boneless skinless chicken breasts, diced yellow onion, salt, and black pepper to the skillet. Cook the chicken until lightly browned. The chicken may not be all the way cooked through. The chicken will continue to cook with the pasta.
  9. 9On medium-high heat, add the cubed boneless skinless chicken breasts, diced yellow onion, salt, and black pepper to the skillet. Cook the chicken until lightly browned. The chicken may not be all the way cooked through. The chicken will continue to cook with the pasta.
  10. 10Once 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.
  11. 11Once 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.
  12. 12Once 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.
  13. 13Remove the lid from the skillet and stir in the cream cheese and cream of chicken soup until fully combined and no lumps remain.
  14. 14Remove the lid from the skillet and stir in the cream cheese and cream of chicken soup until fully combined and no lumps remain.
  15. 15Remove the lid from the skillet and stir in the cream cheese and cream of chicken soup until fully combined and no lumps remain.
  16. 16Add 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.
  17. 17Add 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.
  18. 18Add 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.
  19. 19Top the crack chicken penne with the remaining ½ cup shredded 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.
  20. 20Top the crack chicken penne with the remaining ½ cup shredded 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.
  21. 21Top the crack chicken penne with the remaining ½ cup shredded 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.
  22. 22Remove the lid and garnish the melted cheese with the reserved ¼ cup of bacon and the remaining 1 tablespoon of chopped fresh parsley.
  23. 23Remove the lid and garnish the melted cheese with the reserved ¼ cup of bacon and the remaining 1 tablespoon of chopped fresh parsley.
  24. 24Remove 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 turkey bacon
  • 6 slices turkey bacon
  • 6 slices turkey bacon
  • 300 grams chicken breast
  • 300 grams chicken breast
  • 300 grams chicken breast
  • 0.5 cup yellow onion
  • 0.5 cup yellow onion
  • 0.5 cup yellow onion
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon black pepper
  • 1 ounce packet Ranch seasoning
  • 1 ounce packet Ranch seasoning
  • 1 ounce packet Ranch seasoning
  • 4 cups reduced sodium chicken stock
  • 4 cups reduced sodium chicken stock
  • 4 cups reduced sodium chicken stock
  • 0.5 pound Barilla whole wheat penne pasta
  • 0.5 pound Barilla whole wheat penne pasta
  • 0.5 pound Barilla whole wheat penne pasta
  • 6 ounces 1/3 less fat cream cheese
  • 6 ounces 1/3 less fat cream cheese
  • 6 ounces 1/3 less fat cream cheese
  • 10.5 ounce can cream of fat free chicken soup
  • 10.5 ounce can cream of fat free chicken soup
  • 10.5 ounce can cream of fat free chicken soup
  • 2.5 cups reduced fat cheese
  • 2.5 cups reduced fat cheese
  • 2.5 cups reduced fat cheese
  • 2 tablespoons fresh chopped parsley
  • 2 tablespoons fresh chopped parsley
  • 2 tablespoons fresh chopped parsley

Equipment

12-inch skillet