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Crack Chicken Penne

A creamy, savory pasta dish featuring tender chicken, creamy sauce, and perfectly cooked penne pasta, making it a quick weeknight dinner option.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 8 oz penne pasta Cook according to package directions.
  • 1 lb chicken breast, diced Sauté until golden brown.
Sauce Ingredients
  • 8 oz cream cheese Can substitute with Greek yogurt.
  • 1 packet ranch dressing mix Key to the dish's flavor.
  • 1 cup chicken broth Gradually added for creaminess.
  • 1 cup shredded cheddar cheese Stir in for a cheesy flavor.
Garnishes
  • 1/2 cup green onions, chopped Use half for cooking and half for garnishing.
  • to taste Salt and pepper Important for seasoning.
  • Olive oil as needed For sautéing chicken.

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain the pasta and set it aside.
Preparing the Chicken
  1. In a large skillet over medium heat, add a drizzle of olive oil. Sauté the diced chicken until it’s golden brown and fully cooked, about 5-7 minutes. Season with salt and pepper.
Making the Sauce
  1. Once the chicken is cooked, reduce the heat to low. Add the cream cheese and ranch dressing mix, stirring until the cream cheese has melted. Gradually pour in the chicken broth until the sauce is well blended and creamy.
Combining and Cooking
  1. Add the cooked penne pasta to the skillet, tossing it to coat with the sauce. Stir in shredded cheddar cheese and half of the green onions, mixing well until everything is heated through.
Serving
  1. Serve hot, garnished with the remaining green onions and, if desired, additional cheese.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, omit cheese and store in a freezer-safe container for up to 3 months. Reheat on low heat in a pan with added chicken broth or cream.