Creamy Crack Chicken Pasta (Print Page)

Tender chicken and crispy beef bacon in a rich, creamy cheese sauce over penne pasta, topped with fresh aromatic herbs.

# What You Need:

→ Meats

01 - 2 large chicken breasts, diced
02 - 8 slices beef bacon, chopped

→ Pasta

03 - 12 oz penne or rigatoni pasta

→ Dairy & Cheese

04 - 8 oz cream cheese, softened
05 - ½ cup heavy cream
06 - 1 cup grated sharp cheddar cheese
07 - 2 tbsp unsalted butter

→ Vegetables & Herbs

08 - 3 cloves garlic, minced
09 - 2 spring onions, thinly sliced
10 - 2 tbsp fresh parsley, chopped
11 - 1 tbsp fresh chives, chopped

→ Spices & Seasoning

12 - ½ tsp smoked paprika
13 - ½ tsp garlic powder
14 - ½ tsp onion powder
15 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Cook pasta according to package instructions in salted boiling water until al dente. Reserve ½ cup pasta water, then drain and set aside.
02 - In a large skillet over medium heat, add chopped beef bacon. Cook until crispy, about 5–6 minutes. Remove with slotted spoon and drain on paper towels. Pour off excess fat, leaving 1 tbsp in skillet.
03 - Season diced chicken with smoked paprika, garlic powder, onion powder, salt, and pepper.
04 - In the same skillet, add butter and seasoned chicken. Sauté for 4–5 minutes until golden and cooked through. Add garlic and cook for 1 more minute.
05 - Lower heat. Stir in cream cheese and heavy cream, whisking until smooth and melted. Add reserved pasta water as needed for a silky sauce.
06 - Mix in cheddar cheese until melted.
07 - Add cooked pasta to skillet, tossing to coat in sauce. Stir in spring onions, half the crispy beef bacon, and half the fresh herbs. Divide onto plates and top with remaining beef bacon and herbs. Serve immediately.

# Expert Tips:

01 -
  • The sauce clings to every single piece of pasta like a warm, cheesy hug
  • Beef bacon brings this incredible smoky depth that regular bacon just cant match
  • Ready in under an hour but tastes like it simmered all afternoon
02 -
  • Cold cream cheese will create a lumpy sauce, so take it out of the fridge at least 30 minutes before you start cooking
  • The pasta water is liquid gold and the secret to that perfectly silky consistency
03 -
  • Don't crowd the pan when cooking the chicken or it will steam instead of sear
  • Grate your own cheddar from a block instead of buying pre shredded cheese for better melting

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