Crack Chicken Penne

Ingrédients

• 8 slices bacon, (diced)
• 2 uncooked boneless skinless chicken breast, (cut into 1 inch cubes)
• 1/2 cup onion, (diced)
• 3/4 teaspoon Cajun seasoning
• 1/4 teaspoon black pepper
• 1 (1-ounce) packet dry ranch seasoning
• 4 cups low sodium chicken broth
• 12 ounces dried penne pasta
• 8 ounces cream cheese, (cut into cubes, at room temperature)
• 1 (10.5-ounce) can condensed cream of chicken soup
• 1 cup mozzarella, (shredded and divided)
• 1 cup sharp cheddar (shredded and divided)
• 1 tablespoon parsley, (chopped)

Préparation

1. 1

   In a 12-inch skillet cook diced bacon (8 slices), over medium heat, until crispy, Remove cooked bacon with a slotted spoon to a paper towel-lined plate. Set aside 1/2 cup of bacon to use as garnish. Drain and discard (or better, save for another use) all but 2 tablespoons of the bacon fat.

2. 2

   Add chicken cubes, chopped onions (1/2 cup), Cajun seasoning (3/4 teaspoon), and black pepper (1/4 teaspoon) to skillet and brown for 4-6 minutes. (Chicken doesn't need to be cooked through at this point).

3. 3

   Sprinkle chicken with a packet of ranch seasoning. Pour in chicken broth (4 cups) and bring to a boil, scrapping the bottom of the skillet to dislodge all the brown bits in the skillet.

4. 4

   Add penne (12 ounces), lower heat to low, cover, and simmer until the pasta is al dente, 15-18 minutes.

5. 5

   Uncover skillet then stir in cream cheese (8 ounces) and cream of chicken soup (1 can), stiring until smooth and there are no more lumps.

6. 6

   Stir in 1/2 cup mozzarella, 1/2 cup cheddar, and cooked bacon (except 1/2 cup reserved)

7. 7

   Remove the skillet from heat, then sprinkle it with the remaining 1/2 cup mozzarella, 1/2 cup cheddar, and reserved 1/2 cup bacon. Cover with lid and allow to sit until the cheeses melt. Sprinkle with parsley (1 tablespoon) and serve.