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Crack Chicken Penne

A comforting and creamy pasta recipe with chicken and bacon that's perfect for busy weeknights and family gatherings.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 12 ounces penne pasta Can be substituted with rigatoni or whole-wheat penne.
  • 2 cups cooked shredded chicken Rotisserie chicken works beautifully.
Sauce Ingredients
  • 2 tablespoons unsalted butter Can use olive oil for a dairy-light twist.
  • 1 medium onion, finely chopped Shallots add a gentler sweetness.
  • 3 cloves garlic, minced Roast them first for a smoky depth.
  • 1 cup chicken broth Low-sodium is recommended.
  • 1 1/2 cups heavy cream Use half-and-half for a lighter sauce.
  • 1 cup shredded cheddar cheese Blend with parmesan for extra flavor.
  • 1/2 teaspoon smoked paprika Optional, adds warmth.
  • Salt to taste Freshly ground black pepper, to taste.
  • 1 cup frozen peas Can swap with spinach or kale.
  • 6 slices bacon, cooked until crisp and crumbled Turkey bacon can be used as a lighter option.
Garnish
  • to taste chopped parsley or chives For garnish.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil and cook the penne until al dente according to package directions. Drain and set aside, reserving 1/2 cup of the pasta water.
  2. While the pasta cooks, crisp the bacon in a skillet over medium heat until golden and crunchy. Transfer bacon to a paper towel and crumble when cool.
Cooking
  1. In the same skillet, add butter and melt over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes.
  2. Stir in the minced garlic and smoked paprika, cooking until fragrant, about 30 seconds.
  3. Pour in the chicken broth and let it simmer for a minute, then add the heavy cream and bring to a gentle simmer, whisking to combine.
  4. Add the shredded chicken and peas, stirring until everything is warmed through. If the sauce seems too thick, add reserved pasta water a splash at a time.
  5. Reduce heat to low and stir in the shredded cheese until melted and glossy. Taste and season with salt and pepper.
  6. Fold the cooked penne into the sauce until coated. Sprinkle crumbled bacon on top and garnish with parsley or chives before serving.

Notes

Refrigerate in an airtight container for up to 3 days. For freezing, store in a freezer-safe container for up to 2 months. Reheat gently with added liquid if the sauce thickens.