Ingredients:
8 oz penne pasta
4 slices bacon, diced
1 tablespoon olive oil
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon ranch seasoning mix
1 cup chicken broth
1 cup heavy cream
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Chopped fresh parsley for garnish
Directions:
Cook Pasta: Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
Prepare Bacon and Chicken: In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet and set aside on a plate lined with paper towels. In the same skillet, add the olive oil and season the diced chicken breasts with ranch seasoning mix, salt, and pepper. Cook until the chicken is golden brown and cooked through, about 5-6 minutes.
Create the Sauce: Pour in the chicken broth and heavy cream, bringing the mixture to a simmer.
Combine Ingredients: Stir in the cooked penne pasta, shredded cheddar cheese, shredded mozzarella cheese, and grated Parmesan cheese. Cook, stirring occasionally, until the cheeses are melted and the sauce is thickened, about 3-4 minutes.
Final Touches: Crumble the cooked bacon and add it back to the skillet, stirring to combine. Garnish the crack chicken penne pasta with chopped fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 600 per serving | Servings: 4 servings
