Description
A comforting and creamy pasta dish featuring savory chicken, crispy bacon, and delicious cheese, perfect for family gatherings or cozy nights in.
Ingredients
Scale
- 6 slices of smoked bacon, diced (¼ cup reserved for garnish)
- 2 boneless skinless chicken breasts (about 1 lb), cut into 1-inch cubes
- ½ cup chopped yellow onion
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1-ounce packet of dry Ranch seasoning mix
- 4 cups unsalted or low-sodium chicken stock
- ½ pound penne pasta
- 6 ounces cream cheese, softened
- 1 (10.5-ounce) can cream of chicken soup
- 8-ounce block Colby Jack cheese, shredded (1½ cups + ½ cup)
- 2 tablespoons fresh chopped parsley, divided
Instructions
- Cook the bacon in a large skillet over medium heat for 9–11 minutes until crispy. Transfer to a paper towel-lined plate to drain and reserve ¼ cup for garnish.
- Drain all but 2 tablespoons of bacon grease from the skillet. Add chicken, onion, salt, and pepper. Cook for 5–6 minutes until chicken is lightly browned.
- Stir in the Ranch seasoning and chicken stock. Bring to a boil, then add the penne pasta. Reduce heat to low, cover, and let it simmer for 15–20 minutes.
- Remove the lid and stir in the cream cheese and cream of chicken soup until smooth.
- Fold in 1½ cups of shredded Colby Jack cheese, cooked bacon (not reserved), and 1 tablespoon of parsley. Stir until well blended.
- Sprinkle the remaining ½ cup of cheese on top, cover, and let it sit for 3-4 minutes until melted.
- Garnish with reserved bacon and remaining parsley before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month. Reheat gently to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg