Description
This Creamy Crack Chicken Pasta is a comforting dish that combines rich flavors with a delightful crunch from crispy beef bacon. Fresh herbs elevate the dish, making it perfect for any occasion.
Ingredients
Scale
- 12 oz (340 g) penne pasta or your favorite pasta shape
- 2 large chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 tablespoon olive oil or vegetable oil
- 4 oz (115 g) cream cheese, softened
- 1 cup (240 ml) chicken broth (low sodium preferred)
- 1/2 cup (120 ml) heavy cream or half-and-half
- 1/2 cup (50 g) shredded Parmesan cheese
- 2 cloves garlic, minced
- 6 slices thick-cut bacon, cooked until crispy and chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- Optional: Red pepper flakes
- Optional: Freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil over high heat. Add 12 oz (340 g) of penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain the pasta and set aside, reserving about 1/2 cup (120 ml) of the pasta water.
- While the pasta cooks, heat a large skillet over medium heat. Cook 6 slices of thick-cut bacon until crispy, about 8-10 minutes. Once cooked, transfer the bacon to a plate lined with paper towels to drain excess fat. Allow it to cool slightly before chopping it into bite-sized pieces.
- In the same skillet with some of the rendered bacon fat (or add 1 tablespoon of olive oil if needed), season 2 large chicken breasts, cut into bite-sized pieces, with salt and pepper. Cook over medium-high heat until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Lower the heat to medium. Add 4 oz (115 g) of softened cream cheese to the skillet. Stir gently until the cream cheese has melted and is smooth. This should take about 2 minutes; ensure it doesn’t brown.
- Slowly pour in 1 cup (240 ml) of chicken broth and 1/2 cup (120 ml) of heavy cream, stirring constantly. Add 1/2 cup (50 g) of shredded Parmesan cheese and 2 minced garlic cloves. Keep stirring until the sauce thickens slightly, which should take about 3-5 minutes. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it up.
- Return the cooked chicken and chopped bacon to the skillet with the creamy sauce. Toss in the drained pasta and stir until everything is evenly coated. Add 2 tablespoons of chopped fresh parsley and 1 teaspoon of fresh thyme. Taste the mixture and adjust the seasoning with salt, pepper, and optional red pepper flakes for heat.
- Remove the skillet from heat and let it sit for a minute or two to allow the flavors to meld together. The sauce should be creamy and cling beautifully to the pasta, with crispy bacon bits scattered throughout for a delightful crunch.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: For perfectly cooked chicken, cut it into uniform bite-sized pieces. Use a high-quality non-stick skillet to prevent sticking. Adjust the sauce's consistency with reserved pasta water slowly. Consider adding a splash of lemon juice for extra flavor.