Description
Crack Chicken Penne is a creamy, comforting one-pan pasta dish featuring tender Cajun-seasoned chicken, crispy bacon, and a rich blend of cream cheese, cheddar, and mozzarella. This hearty skillet meal combines smoky, cheesy flavors with perfectly cooked penne pasta simmered in a savory chicken broth, making it an easy and satisfying weeknight dinner.
Ingredients
Scale
Meat & Poultry
- 8 slices bacon, diced
- 2 uncooked boneless skinless chicken breasts, cut into 1 inch cubes
Vegetables
- 1/2 cup onion, diced
Seasonings & Spices
- 3/4 teaspoon Cajun seasoning
- 1/4 teaspoon black pepper
- 1 (1-ounce) packet dry ranch seasoning
Pantry & Dairy
- 4 cups low sodium chicken broth
- 12 ounces dried penne pasta
- 8 ounces cream cheese, cut into cubes, at room temperature
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 cup mozzarella cheese, shredded and divided
- 1 cup sharp cheddar cheese, shredded and divided
- 1 tablespoon parsley, chopped
Instructions
- Cook Bacon: In a 12-inch skillet, cook the diced bacon slices over medium heat until crispy. Remove the cooked bacon with a slotted spoon and transfer to a paper towel-lined plate. Reserve 1/2 cup of the bacon for garnish and discard or save the rest of the bacon fat, leaving about 2 tablespoons in the skillet for cooking.
- Brown Chicken and Onions: Add the cubed chicken, diced onions, Cajun seasoning, and black pepper to the skillet. Brown the chicken and onions for 4-6 minutes, stirring occasionally. The chicken does not need to be fully cooked at this stage.
- Add Seasoning and Broth: Sprinkle the dry ranch seasoning packet evenly over the chicken mixture. Pour in the chicken broth and bring the mixture to a boil, scraping the bottom of the skillet to loosen any browned bits for extra flavor.
- Cook Pasta: Add the penne pasta to the boiling broth. Reduce the heat to low, cover the skillet, and simmer for 15-18 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
- Incorporate Cream and Cheese: Remove the lid and stir in the cubed cream cheese and condensed cream of chicken soup until the sauce is smooth and lump-free. Then, stir in 1/2 cup shredded mozzarella, 1/2 cup shredded cheddar, and the cooked bacon pieces, mixing well to combine.
- Finish and Serve: Remove the skillet from heat. Sprinkle the remaining 1/2 cup mozzarella, 1/2 cup cheddar, and reserved 1/2 cup bacon over the top. Cover with the lid and let it sit for a few minutes until the cheese melts. Garnish with chopped parsley before serving.
Notes
- Pan Size: Use a large skillet or Dutch oven to comfortably accommodate all ingredients and allow for easy stirring and simmering.
- Al Dente Pasta: Cooking the pasta until al dente ensures it stays firm and avoids becoming mushy when mixed with the creamy sauce.
- Cheese: Freshly shredding your cheeses yields better melting and texture than pre-shredded varieties.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 35 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 120 mg
