Craving a hearty, comforting meal without artificial seasoning packets? Crack Chicken Penne with Bacon and Cheddar delivers bold flavor naturally. Jump to the recipe. This dish takes 15 minutes to prep and 30 minutes to cook, with total time around 45 minutes using efficient overlap. It serves four generously. Essential equipment includes a large pot for pasta, a deep skillet, a chef knife, and a wooden spoon. This recipe works because searing chicken in bacon fat builds deep savory foundations, while softened cream cheese and freshly grated cheddar melt into a silky sauce without breaking. Select full-fat block cream cheese rather than tub spreads for a smoother texture, and grate sharp cheddar from a block so it melts evenly into the warm pan.
Crack Chicken Penne with Bacon and Cheddar
Ingredients
- 10 oz / 280 g dry penne
- 1.25 lb / 565 g boneless skinless chicken breast, cut into 1-inch cubes
- 4 bacon strips, chopped
- 1 tsp olive oil (only if pan needs after bacon)
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/2 tsp dried dill
- 1/2 tsp dried parsley
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp fine salt, then adjust
- 1/4 tsp black pepper
- 1/2 cup / 120 ml low-sodium chicken broth
- 1/2 cup / 120 ml whole milk
- 4 oz / 115 g full-fat brick cream cheese, softened and cubed
- 3/4 cup / 85 g freshly grated cheddar cheese
- 2 scallions, sliced
- 1/2 cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil. Add the dry penne and cook until al dente according to the package instructions. Before draining the pasta, carefully scoop out and reserve 1/2 cup of the starchy pasta water, then drain the penne thoroughly.
- Place a large skillet over medium heat and add the chopped bacon strips. Cook the bacon for 7 to 9 minutes, stirring occasionally, until it turns completely crisp. Use a slotted spoon to transfer the crisp bacon to a clean plate, draining off excess fat and leaving about one teaspoon in the skillet. If no fat remains, use one teaspoon of olive oil instead.
- Season the 1-inch chicken breast cubes with 1/4 tsp fine salt and 1/4 tsp black pepper. Place the seasoned chicken into the skillet with the remaining bacon fat over medium heat. Cook the chicken undisturbed for 6 to 8 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165 degrees Fahrenheit. Remove the chicken from the skillet and set it aside on a plate.
- Reduce the heat to medium-low. Add the diced onion to the same skillet and cook for 3 minutes until translucent and soft. Add the minced garlic, dried dill, dried parsley, onion powder, and garlic powder directly to the onions, stirring constantly for 30 seconds until fragrant.
- Pour in the low-sodium chicken broth, using a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet. Stir in the whole milk and the cubed softened cream cheese. Maintain low heat and stir continuously for 3 minutes until the cream cheese melts completely and the sauce is smooth.
- Turn the burner completely off. Immediately add the freshly grated cheddar cheese to the warm sauce, stirring gently until the cheddar melts into a thick, cohesive cheese sauce.
- Add the cooked al dente penne, the cooked chicken, and half of the reserved crisp bacon directly into the skillet. Fold everything together gently to coat the pasta and chicken in the cheese sauce, splashing in 1 to 2 tablespoons of the reserved pasta water as needed to loosen the consistency.
- Garnish the top of the dish with the sliced scallions and the remaining crispy bacon before serving immediately while hot.
Organize the Cooking Timeline
A clear cooking sequence relies on managing simultaneous tasks while keeping components at their peak texture. Begin by bringing a large pot of salted water to a rolling boil for the dry penne. While the water heats, chop the bacon, dice the onion, and cube the chicken breast into even pieces. Drop the pasta into the boiling water and set a timer for al dente perfection according to the package instructions.
As the pasta cooks, render the chopped bacon in a skillet over medium heat until wonderfully crisp. Remove the bacon with a slotted spoon to a clean plate, leaving the savory drippings behind in the pan. Immediately sear the seasoned chicken cubes in that same flavorful fat, turning them occasionally so they brown nicely on all sides and reach the proper internal temperature without drying out.
Once the chicken leaves the pan, soften the diced onion and bloom the dried herbs and garlic powders in the residual pan juices. Pour in the low-sodium chicken broth to deglaze the skillet, scraping up any delicious browned bits stuck to the bottom. Stir in the whole milk and softened cream cheese, letting the sauce gently meld on low heat until completely smooth before incorporating the freshly grated cheddar off the heat.
Choosing Equipment and Cutting Ingredients
Selecting the right kitchen tools makes the entire process smoother and safer from start to finish. A heavy-bottomed skillet, preferably cast iron or enameled cast iron, provides the even heat retention necessary for rendering bacon and searing chicken without scorching. Use a sturdy wooden spoon or silicone spatula for scraping up pan drippings and stirring the delicate cream cheese sauce without scratching your cookware.
Uniform knife cuts ensure that every single bite cooks at the exact same rate. Trim the boneless skinless chicken breasts and slice them into neat one-inch cubes so they brown evenly in the skillet. Dice the small onion into fine, consistent pieces so they soften quickly in the pan fat, and thinly slice the scallions on a sharp diagonal to create a vibrant, fresh garnish for the finished dish.
Grate the cheddar cheese by hand using a box grater rather than buying pre-shredded varieties, which contain anti-caking starches that hinder a smooth melt. Have a fine-mesh strainer ready in the sink to drain the pasta, and remember to scoop out a half cup of the starchy cooking water before dumping the rest. This starchy liquid is your useful ingredient for creating a glossy, cohesive sauce that clings beautifully to the penne.
BestEverRecipes · Comfort Food
Crack Chicken Penne with Bacon and Cheddar
Tender chicken and penne in a creamy cheddar and cream cheese sauce with garlic, dried herbs, crispy bacon, and scallions. No seasoning packet needed.
Base recipe: 4 servings. Ingredient amounts scale; instructions describe the original batch. Cooking time and equipment may need adjustment.
Ingredients
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the penne until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
- Crisp the bacon. Cook the chopped bacon in a large skillet over medium heat for 7–9 minutes, stirring occasionally, until crisp. Transfer to a plate with a slotted spoon. Carefully drain excess fat, leaving about 1 tsp in the skillet. If none remains, use 1 tsp olive oil instead.
- Cook the chicken. Season the chicken with the measured salt and pepper. Cook in the skillet over medium heat for 6–8 minutes, allowing the pieces to brown between turns, until their internal temperature reaches 165°F / 74°C. Transfer to a clean plate.
- Soften the onion. Reduce the heat to medium-low. Cook the onion in the same skillet for 3 minutes. Add the garlic, dill, parsley, onion powder, and garlic powder. Stir for 30 seconds until fragrant.
- Build the sauce. Add the chicken broth, scraping up the browned bits. Stir in the milk and softened cream cheese. Keep the heat low and stir for about 3 minutes until smooth.
- Melt the cheddar. Turn off the burner. Add the freshly grated cheddar and stir gently until melted into the warm sauce.
- Combine. Fold in the cooked penne, chicken, and half the crispy bacon. Add reserved pasta water 1–2 tablespoons at a time as needed to loosen the sauce.
- Garnish. Top with the sliced scallions and remaining bacon. Serve immediately while hot.
Kitchen Notes
- Equipment: large pasta pot, colander, deep skillet, knife, cutting board, wooden spoon, and thermometer.
- Cook the pasta while preparing the skillet components to keep the total time around 45 minutes.
- Use softened block cream cheese and freshly grated cheddar for a smooth sauce.
- Turn off the heat before adding the cheddar.
- For larger batches, cook the chicken and bacon in batches to avoid overcrowding.
- You may not need all the reserved pasta water.
Scaling Servings and Handling Leftovers for a Different Presentation
Adjusting this dish for different crowd sizes requires thoughtful adjustments to ingredient ratios rather than blanket mathematical multiplications. When halving the recipe, keep cooking temperatures identical because the surface area of your pan remains the same, but reduce the reduction time slightly since smaller liquid volumes evaporate faster. For doubled batches, cook the chicken and bacon in two separate rounds to avoid overcrowding the skillet, which would cause the meat to steam rather than sear properly.
Transforming leftovers into an appealing second meal is wonderfully simple with a few clever presentation tweaks. Put a refrigerated portion in an oven-safe dish, stir in a little milk, and cover. Warm in a 350°F (175°C) oven until the center reaches 165°F (74°C). Add a small pinch of cheddar near the end if desired. Avoid relying on a quick broil alone, which can brown the top before the cold center is hot.
Technique Tips
To ensure success with this stovetop pasta dish, managing your heat is critical when creating the cheese sauce. Cream cheese and freshly grated cheddar can easily break or become grainy if exposed to high temperatures. Always turn the burner completely off before stirring in the cheddar cheese, relying only on the residual warmth of the pan and sauce to melt it into a velvety texture. For the chicken breast, cutting the pieces into uniform one-inch cubes helps the pieces cook evenly.
Practical Troubleshooting
- Cause: The cheese sauce has separated into an oily, grainy mess. Solution: The pan was likely too hot when the cheese was added. Remove the skillet from the heat entirely and whisk in a tablespoon of warm pasta water vigorously to improve the texture; a severely split sauce may not become completely smooth again.
- Cause: The pasta feels dry and heavy rather than glossy. Solution: The starch-rich reserved pasta water was not added in sufficient quantity. Drizzle in an extra splash of the starchy water and toss gently over low heat until a glossy coating binds the penne and sauce together.
Realistic Variations
- Smoky Gouda Swap: Replace the sharp cheddar with three-quarters of a cup of freshly grated smoked gouda to introduce a deeper, wood-smoked flavor profile while adding a different smoky flavor.
- Turkey Breast Modification: Substitute the poultry weight with boneless, skinless turkey breast cut to the same one-inch size. Cook thoroughly until the internal temperature safely reaches 165F before incorporating it back into the finished sauce.
- Herb Garden Twist: Increase the dried dill and parsley to one teaspoon each, and fold in two tablespoons of freshly minced chives alongside the scallions for a brighter, garden-fresh herbal finish.
Serving Ideas
Plate this hearty pasta hot in shallow bowls to showcase the melted cheddar and crisp bacon garnish on top. Pair the rich, savory flavors with a crisp, acidic side salad dressed in a bright lemon vinaigrette to balance the creamy weight of the cheese sauce. Warm, crusty garlic bread also makes a wonderful accompaniment for soaking up any leftover sauce at the bottom of the bowl.
Make-Ahead Strategy and Storage
You can prep the ingredients ahead of time by chopping the bacon, dicing the onion, mincing the garlic, and cubing the chicken and cream cheese. Keep these components in separate airtight containers in the refrigerator for up to twenty-four hours before cooking. For food safety, refrigerate cooked leftovers in shallow containers within two hours at forty degrees Fahrenheit or colder, and consume within three to four days. Reheat individual portions thoroughly to 165°F (74°C). Never leave hot food on the counter to cool completely before refrigerating.
Frequently Asked Questions
- Can I use pre-shredded packaged cheddar cheese? Freshly grated cheddar melts much more smoothly because it lacks the anti-caking additives found in pre-bagged varieties.
- Why must the heat be turned off before adding the cheddar? Removing the pan from direct heat prevents the sharp cheddar from separating or turning grainy into the sauce.
- What is the purpose of reserving the pasta water? The starchy cooking liquid helps bind the creamy sauce tightly to the penne without making it heavy.
- Can I substitute the whole milk with a lighter dairy product? Whole milk provides the necessary fat content to keep the sauce stable, whereas lighter options may curdle.
Conclusion
This comforting pasta brings together smoky bacon, tender chicken, and rich cheddar into a reliable weeknight favorite that comes together easily.
More Recipes to Try
For another meal on your weekly menu, try Lemon Dill Chicken Orzo with Spinach – Easy One-Pot Dinner. You can also explore Sweet Potato Burger Bowls with Caramelized Onions and Tahini when you want a different combination of flavors and textures.
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