Cheesy Chicken Bacon Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Hearty bacon strips (4 pieces)
02 -
Chicken breast without skin, diced into small chunks (1 pound)
03 -
Packet of ranch flavor mix (1 ounce or 2 tbsp)
04 -
Dry penne pasta (8 ounces)
→ Sauce and Cheese
05 -
Reduced salt chicken stock (3½ cups)
06 -
Block of cream cheese, try using Philadelphia (4 ounces)
07 -
Grated cheddar (2 cups)
→ Garnish
08 -
Chopped fresh parsley leaves (1 tablespoon)
# Instructions:
01 -
Cook bacon till crisp in your Dutch oven. Take it out, chop it up, and save about a tablespoon of the drippings in the pot.
02 -
Toss chicken bits into the pot and let them brown for about 3 minutes on medium-high. Mix the ranch mix in so it covers all the chicken.
03 -
Pour in the penne and stock, then let it come to a boil. Turn down the heat, put the lid on and let it bubble gently for 15-20 minutes until the pasta's just right. Give it a stir now and then so it won't clump.
04 -
Drop in the cream cheese and stir till it's all melted and smooth. Add the bacon bits and 1½ cups of your cheddar, mixing until everything's blended and melty.
05 -
Sprinkle the leftover cheese on top, cover for half a minute to melt it. Or you can stick it under the broiler till it bubbles and gets a bit brown. Throw some parsley on before you serve it.
# Notes:
01 -
Works in an Instant Pot too - just use 2-2½ cups stock and hit the Poultry button for 5 minutes
02 -
Try the slow cooker method: 6-8 hours on low or 4 hours on high, adding pasta half an hour before you finish
03 -
Everything cooks in just one pot so cleanup's a breeze