Chicken Penne
A comforting and creamy Chicken Penne dish that combines tender chicken, crispy bacon, and a rich, tangy sauce with perfectly cooked pasta.
Ingredients
Main Ingredients
- 1 lb Penne Pasta Captures the creamy sauce perfectly. Can use gluten-free if desired.
- 2 cups Shredded Cooked Chicken Leftover rotisserie chicken works well.
- 1 packet Ranch Seasoning Mix For added flavor; homemade can be used.
- 8 oz Cream Cheese Can substitute with low-fat versions.
- 1 cup Sharp Cheddar Cheese, shredded Milder cheeses can be used for different flavor.
- 3/4 cup Cooked and Chopped Bacon Feel free to include more if desired.
- 1/2 cup Chicken Broth Helps thin the sauce.
- 1/2 cup Heavy Cream Can replace with half-and-half for a lighter version.
- 1 tablespoon Olive Oil Used for sautéing aromatics.
- 1/2 Diced Onion Adds aromatic flavor.
- 2 cloves Minced Garlic Enhances flavor significantly.
- Salt and Pepper To taste.
- 2 tablespoons Fresh Parsley, chopped For garnish and brightness.
Instructions
Preparation
- Bring a large pot of salted water to a boil, and cook penne for 8-10 minutes until al dente. Reserve a cup of pasta water before draining.
- Heat olive oil in a skillet over medium heat. Sauté diced onion until translucent (about 3-4 minutes). Add minced garlic and cook for another minute.
- Lower heat to medium-low, add cream cheese and ranch seasoning. Stir until smooth.
- Gradually incorporate chicken broth and heavy cream, stirring until well combined.
- Stir in shredded chicken, half of the bacon, and half of the cheddar until melted.
- Toss in cooked penne, adding reserved pasta water for desired creaminess.
- Serve warm, topped with remaining bacon and fresh parsley.
Notes
To store leftovers, transfer to an airtight container and refrigerate for 3-4 days. For reheating, warm in a skillet and add a splash of chicken broth or heavy cream for texture. Consider adding veggies or using different cheeses for variety.