Cheesy Crack Chicken Pasta
A quick and comforting pasta dish featuring creamy cheese, shredded chicken, and rich flavors, perfect for busy weeknights.
Ingredients
Pasta and Sauce Ingredients
- 8 oz penne pasta Can substitute with fusilli or shells
- 2 cups cooked chicken, shredded Leftover rotisserie chicken can be used
- 1 packet ranch seasoning
- 8 oz cream cheese, softened
- 1 cup chicken broth
- 1 cup shredded cheddar cheese Can swap with mozzarella or pepper jack
- to taste Salt and pepper
For Serving
- Garlic bread Garlic bread, for serving Great for dipping
- Salad Salad, for serving A crisp salad dressed in vinaigrette complements the dish
Instructions
Cooking Pasta
- Start by cooking the penne pasta according to the package instructions until it’s al dente. Drain it and set it aside.
Preparing the Sauce
- In a large skillet over medium heat, combine the shredded chicken, ranch seasoning, and softened cream cheese. Stir until the cream cheese melts and everything is mixed well.
- Gradually add the chicken broth, stirring continuously until you create a creamy sauce.
- Toss in the cooked penne pasta, ensuring it’s well-coated with the sauce.
- Fold in the shredded cheddar cheese, seasoning with salt and pepper to taste. Let it cook for an additional 2-3 minutes until the cheese is melted and creamy.
Serving
- Serve hot alongside garlic bread and a crisp salad.
Notes
You can enhance the recipe by adding diced jalapeños for a kick or including steamed broccoli for added nutrition. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months. Reheat with a splash of chicken broth.