Oh, Crack Chicken Penne, where have you been all my life? I remember stumbling across this dish during a late-night recipe binge, and let me tell you, it was love at first bite. There’s something about the creamy, cheesy goodness that feels like a warm hug on a cold day (or even a not-so-cold one, who are we kidding?). My kids adore this, and even my picky husband asks for seconds!
Why You’ll Love This Dish
I whip this up when the week’s been a bit of a bear. The family goes nuts for it because it’s like all their favorite things—cheese, bacon, pasta—came together in a delightful, saucy party. And if I’m honest, it’s a relief to have a recipe that doesn’t require me to dirty every pot and pan in the house (the bane of my existence, I swear).
Here’s What You’ll Need
- 1 lb penne pasta (sometimes I swap for rigatoni if it’s staring at me in the pantry)
- 2 cups cooked chicken, shredded (leftover rotisserie chicken works wonders!)
- 1 pack cream cheese, softened
- 1 cup chicken broth
- 1 cup shredded cheddar (my grandmother was all about Velveeta, but I digress)
- 1/2 cup cooked bacon, crumbled
- 1 packet ranch seasoning mix (I’ve tried making my own, but let’s be real, the packet’s just easier)
- Salt and pepper, to taste
Let’s Get Cooking
- Cook the penne according to the package instructions. Drain and set aside. (This is where I usually sneak a taste.)
- In a large skillet over medium heat, combine the cream cheese and chicken broth. Stir until it’s smooth—ish. If it looks a bit weird, that’s okay; it always does!
- Add the shredded chicken, cheddar cheese, bacon, and ranch seasoning. Stir until everything’s mixed together like an old band reuniting on stage.
- Toss in the penne and stir to coat. Season with salt and pepper, and there you have it!
Notes from My Kitchen
Don’t be afraid to adjust the ranch seasoning to your taste. I’ve learned the hard way that too much can overpower the dish (oops!).
Variations I’ve Tried
I once added some sautéed mushrooms, thinking they’d add a nice touch. They didn’t. But adding a handful of spinach? Now that’s a winner!
Equipment Essentials
A good skillet is key, but if you’re in a pinch, any old large pot will do. Just be prepared for a bit more stirring muscle.
How to Store This Delight
Pop leftovers in an airtight container and keep them in the fridge for up to three days. Though honestly, in my house, it never lasts more than a day!
Serving Suggestion
We love serving this with a simple green salad on the side. Adds a nice pop of color and makes us feel a tad virtuous.
Pro Tips from My Trial and Error
One time I tried to rush the cheese melting process, and well—let’s just say it wasn’t my finest moment. Patience is key here!
Questions I Get All the Time
Can I make this gluten-free? Absolutely! Just use your favorite gluten-free pasta, and you’re good to go.
Is there a low-fat version? You could swap the cream cheese for a lower-fat version, but I tend to think it might lose some of its richness. Up to you!