Chicken Bacon Penne

Penne with chicken and bacon combines everyday pasta with juicy chicken chunks, crunchy bacon pieces, and a smooth, ranch-flavored cheese sauce. The dish comes alive when cream cheese turns into a silky coating, while the sharp cheddar creates that mouthwatering golden topping that makes every bite absolutely delicious.

I've cooked this so many times for family get-togethers, and everyone always goes back for more. My nephew usually stays away from creamy foods, but he actually asked for this on his birthday - that's how good these flavors are together.

Key Ingredients

• Penne Pasta: Go for quality wheat pasta that won't get mushy. The grooved outside and hollow middle really grab onto the creamy sauce.
• Bacon: Try to use thick-cut for those tasty crunchy bits that add smokiness. You can use turkey bacon too, but regular pork bacon gives the best taste.
• Chicken Breast: Get fresh, boneless skinless pieces cut into similar-sized chunks for tender bites. Look for meat with a rosy color without any gray areas.
• Cream Cheese: Regular full-fat makes the creamiest, richest sauce. Let it sit out a bit so it mixes in easier.
• Ranch Seasoning: The dry mix works better than bottled dressing for this dish, giving stronger flavor without thinning the sauce.

Preparation Steps

Step 1:

Start with a big pot of heavily salted water brought to a full boil. Toss in your penne and cook until slightly firm, checking a minute or two before the package says it's done. Save a cup of the starchy water before you drain.

Step 2:

In a deep, sturdy pot, fry the chopped bacon until it's crispy and golden. Take it out but keep about a tablespoon of the bacon grease in the pot.

Step 3:

Sprinkle diced chicken with plenty of black pepper and a little salt. Cook it in the bacon grease until it's golden outside but still juicy inside, roughly 6-7 minutes.

Step 4:

Throw in finely chopped onion with the chicken, cooking until it turns clear and sweet. Add garlic and stir until you can smell it. Pour chicken broth in, making sure to scrape all the tasty bits off the bottom.

Step 5:

Drop in small pieces of softened cream cheese, stirring until it melts into a smooth sauce. Sprinkle the ranch mix in for that tangy flavor kick.

Step 6:

Mix the cooked pasta into the sauce, carefully coating every piece. If it's too thick, add some of the saved pasta water bit by bit until it's just right.

Step 7:

Mix in the crispy bacon and grated cheddar. Let the cheese melt completely, then top with fresh green onions before serving.

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When I was little, my grandma always put cream cheese in her pasta dishes. She always said it made a smoother sauce than just using heavy cream. After cooking this dish for years, I've found she was totally right - the cream cheese doesn't just make it richer, it adds a slight tang that makes everything taste better.

Prep Ahead Ideas

This pasta tastes great the next day, which is perfect when you're busy. Keep it in a sealed container for up to 4 days in your fridge. When you warm it up, add a splash of milk to bring back the creamy texture.

Different Takes To Explore

Switch up this flexible dish by mixing in cooked mushrooms for earthiness, chopped sun-dried tomatoes for zing, or handfuls of baby spinach for color and nutrients. Each change brings something special while keeping that comfort food feeling.

What To Eat With It

Serve alongside a simple green salad with light dressing to cut through the richness. A loaf of buttery garlic bread makes a perfect partner, ideal for scooping up any leftover creamy sauce.

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I've made this meal so many times, and it always gets smiles around the table. The mix of tender pasta, creamy sauce, and smoky bacon creates something really special - a dish that feels like comfort in every forkful.

Frequently Asked Questions

→ Can I prepare this in advance?

Sure, you can make it up to 2 days in advance. Reheat it on low heat and add a splash of milk if the sauce thickens.

→ What can I use if I don't have ranch seasoning?

Mix some dried dill, parsley, onion powder, and garlic powder with buttermilk powder for a homemade ranch blend.

→ How should I store it?

Pop any leftovers into an airtight container and refrigerate them for up to 3 days. Add liquid when reheating since the sauce may thicken.

→ Is rotisserie chicken okay?

Totally! Skip cooking the chicken from scratch and just toss in shredded rotisserie chicken when you add the sauce ingredients.

→ What goes well as a side dish?

Pair it with garlic bread, a green salad, or steamed broccoli to round out your meal.