Crack Chicken Penne
A creamy and savory dish that combines tender chicken and penne pasta, perfect for busy weeknights or entertaining guests.
Ingredients
Main Ingredients
- 1 pound chicken breast, diced High-quality chicken for best flavor
- 8 ounces penne pasta Can substitute with other pasta shapes
- 2 cups chicken broth For cooking the pasta and creating sauce
- 1 cup cream cheese Full-fat preferred for creaminess
- 1 cup shredded cheddar cheese Can substitute with other cheese types
- 1 tablespoon ranch seasoning mix Adjust to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon paprika Can use smoked paprika for a smoky flavor
- 2 tablespoons olive oil For cooking chicken
- 2 cups spinach (optional) Can use other vegetables like bell peppers or zucchini
- as needed Green onions for garnish (optional)
Instructions
Cooking the Pasta
- Boil water in a large pot and add a pinch of salt. Once boiling, add the penne and cook according to package instructions until al dente. Drain and set aside.
Cooking the Chicken
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken breast and season with garlic powder, onion powder, black pepper, and paprika. Cook until the chicken is golden brown and cooked through, about 6-8 minutes.
- Once the chicken is done, reduce the heat to low. Add the cream cheese to the pan, stirring until it melts and creates a creamy sauce.
- Pour in the chicken broth and add the ranch seasoning mix. Stir to combine, allowing the mixture to simmer for about 5 minutes until well blended.
- If using spinach or other vegetables, fold them into the sauce at this point and let them wilt.
- Add the cooked penne to the skillet, mixing everything until the pasta is well coated in the creamy sauce.
- Finally, stir in the shredded cheddar cheese until melted and smooth.
Serving Suggestion
- Serve hot, garnished with sliced green onions if desired.
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Notes
For flavor variations, consider adding jalapeños for spice or using crusty bread to soak up the sauce. Store leftovers in an airtight container for up to 3 days, or freeze for later use.