Ingredients:
- 6 slices smoked bacon
- 2 chicken breasts, diced
- 1/2 cup yellow onion, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 ounce ranch seasoning
- 4 cups chicken stock
- 1/2 pound penne pasta
- 6 ounces cream cheese, softened
- 1 can (10.5 ounces) cream of chicken soup
- 8 ounces Colby Jack cheese, shredded
- 2 tablespoons fresh parsley, chopped
Instructions:
1. Cook the Bacon
In a large pot or deep skillet over medium heat, cook the bacon until crispy. Remove and place on a paper towel-lined plate. Once cooled, crumble and set aside.
Leave about 1 tablespoon of bacon grease in the pot.
2. Cook the Chicken
Add the diced chicken and chopped onion to the pot. Season with salt and black pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is fully cooked and lightly browned.
3. Add Seasoning and Liquid
Sprinkle in the ranch seasoning and stir well.
Pour in the chicken stock and bring to a gentle boil.
4. Cook the Pasta
Add the penne pasta directly to the pot. Reduce heat to medium-low and simmer, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, about 12 to 15 minutes.
5. Make It Creamy
Stir in the cream cheese and cream of chicken soup. Mix until smooth and fully incorporated.
Add the shredded Colby Jack cheese and stir until melted and creamy.
6. Finish and Serve
Return the crumbled bacon to the pot and stir to combine.
Sprinkle with chopped parsley before serving.
Serve warm and enjoy this rich, creamy, flavor-packed pasta dish.
Tips
- For extra creaminess, add a splash of milk if needed.
- Add steamed broccoli or spinach for a veggie boost.
- Store leftovers in the refrigerator for up to 3 days and reheat gently to maintain the creamy texture.