Hearty and creamy Crack Chicken Pasta is totally addictive! Made with bacon, chicken, a variety of cheeses, and pasta, there is so much to love about this skillet chicken recipe.
grated Parmesan cheese and fresh parsleyfor garnish
Instructions
In a large sauté pan or cast iron skillet set over medium heat, cook the frozen bacon according to the recipe note instructions below. When crispy, transfer to a paper towel-lined plate.
4 strips frozen bacon
Leave the bacon fat in the skillet and add the chicken. Cook for 2-3 minutes until it begins to brown.
1 pound boneless, skinless chicken breasts
Sprinkle the ranch mix over the chicken and stir to coat.
1 ounce ranch seasoning mix
Add the pasta and pour in the chicken broth. Stir and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 15-20 minutes until the pasta is just past al dente. Stir occasionally.
Remove the lid and add the cream cheese. Stir until it has melted and becomes a creamy sauce.
4 ounces cream cheese
Add the bacon crumbles and 1 cup each of cheddar and mozzarella cheese into the skillet. Stir until well combined and melted.
1 ½ cups shredded cheddar cheese, 1 cup shredded mozzarella cheese
Sprinkle the remaining cheddar cheese over the top of the pasta and cover with the lid for about 1 minute to allow the cheese to melt. Serve garnished with Parmesan and parsley.
grated Parmesan cheese and fresh parsley
Video
Notes
Storage: Store crack chicken pasta in an airtight container in the refrigerator for up to 3 days. Stir in a splash of cream or broth before reheating. I don’t recommend freezing leftovers. Cream-based recipes don’t freeze and thaw well, becoming grainy once reheated.