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If you’ve ever had one of those nights where you just want to curl up with a bowl of something warm and not think too hard about anything — this is that dish. It’s rich, cheesy, a little smoky, and, if I’m honest, slightly addictive. My mom used to make a version of this when the weather turned and the fields outside looked like patchwork quilts of gold and brown. The windows would fog up, the dogs would be curled on the rug, and the smell of bacon and cheese meant we were in for a good night.
Why This Will Win You Over
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The sauce isn’t just creamy — it’s cling-to-your-fork creamy.
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Bacon. Need I say more?
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Quick enough for a Tuesday, cozy enough for Sunday supper.
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Works with whatever pasta shape you’ve got hiding in the pantry.
What You’ll Need (and what to grab if you don’t have it)
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Chicken – I usually go with boneless, skinless breasts because they cook fast. If you’ve got thighs, those work too and give a little more flavor.
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Smoked paprika – Adds that warm, campfire kind of taste. No smoked paprika? Regular will do, or skip it if you must.
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Pasta – Penne’s my go-to. Shells, rotini, or even elbow macaroni all work fine.
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Cream cheese – Let it soften so it melts into the sauce instead of clumping.
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Cheddar cheese – I like sharp cheddar for that tang, but you can mix in mozzarella for extra gooeyness.
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Bacon – Cooked until it’s crisp enough to crumble between your fingers.
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Ranch seasoning – The dry packet. It’s a shortcut I don’t feel bad about taking.
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Milk – Whole milk is best here, but whatever’s in your fridge will get the job done.
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Fresh parsley – Just a sprinkle at the end makes it look like you fussed.
Let’s Get Cooking
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Season the chicken
Put your chicken on a plate and sprinkle it with paprika, salt, and pepper. Rub it in a little — you want the seasoning to stick. -
Sear until golden
Heat olive oil in a big skillet over medium heat. When it’s hot, lay in the chicken and let it be. Don’t nudge it around — that’s how you get that golden crust. About 6–7 minutes on each side should do it. Take it out and let it rest. -
Start the sauce
In the same skillet, pour in the chicken broth. Use your spoon to scrape up those tasty browned bits. Drop in the cream cheese and stir until it melts into the broth. -
Make it cheesy
Stir in the ranch seasoning, milk, and cheddar. Keep the heat low and give it a minute to turn into a silky, dreamy sauce. -
Boil the pasta
While your sauce is doing its thing, cook your pasta in salted water. Taste it before draining — you want it just tender. -
Bring it together
Cut the chicken into bite-size pieces. Put the pasta back in its pot, add the chicken, and pour that glorious sauce over the top. Stir until everything’s coated. -
Finish with bacon
Sprinkle in the bacon, stir, and let it sit on low for a couple of minutes so all the flavors get friendly. -
Serve and enjoy
Pile it into bowls, top with parsley, and eat right away.
Make It Yours
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Toss in steamed broccoli or peas if you want to sneak in some veggies.
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Add a pinch of cayenne if you like a little heat.
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Try it with spaghetti squash instead of pasta for something lighter.
Keeping & Reheating
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Fridge – Will keep for about 3 days in a container with a good lid.
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Reheat – Slowly on the stove with a splash of milk, or microwave in short bursts.
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Freeze – You can, but the sauce might separate a bit. If you do, thaw in the fridge and stir well when reheating.
If you make this, tell me if your family loved it as much as mine. And if you added your own twist, I want to hear about that too — who knows, it might become my new favorite way to make it.
Creamy Crack Chicken Pasta
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
- 16 oz pasta penne or shells
- 8 oz cream cheese softened
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1 packet ranch dressing mix
- 1 cup milk
- Chopped fresh parsley for garnish
Instructions
- Season chicken breasts with smoked paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium heat. Cook chicken breasts for about 7 minutes per side, until golden and cooked through. Remove and set aside.
- In the same skillet, add chicken broth and whisk in cream cheese until melted and smooth.
- Stir in ranch dressing mix, milk, and shredded cheddar cheese. Cook over low heat until creamy and well combined.
- Meanwhile, cook pasta according to package directions in a large pot of salted boiling water. Drain and return to the pot.
- Dice cooked chicken and add it to the pasta.
- Pour the cheesy sauce over pasta and chicken, stirring until evenly coated.
- Stir in crumbled bacon and cook over low heat for 2 minutes to blend flavors.
- Serve warm, garnished with fresh parsley.