Creamy Crack Chicken With Beef Bacon (Printable Version)

Tender chicken penne in rich creamy cheese sauce with crispy beef bacon and 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

# How-To:

01 - Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water before draining.
02 - Cook chopped beef bacon in a large skillet over medium heat until crispy, about 5–6 minutes. Remove and drain on paper towels, leaving 1 tbsp fat in the skillet.
03 - Season diced chicken with smoked paprika, garlic powder, onion powder, salt, and pepper.
04 - In the same skillet, melt butter and add seasoned chicken. Sauté 4–5 minutes until golden and cooked through. Add minced garlic and cook 1 additional minute.
05 - Reduce heat. Stir in cream cheese and heavy cream, whisking until smooth and melted. Add reserved pasta water as needed for desired consistency.
06 - Mix in cheddar cheese until fully melted and incorporated.
07 - Add cooked pasta to the skillet, tossing to coat evenly. 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.

# Expert Hints:

01 -
  • The sauce clings to every single piece of pasta like it never wants to let go
  • That moment when crispy beef bacon meets velvety cream sauce is pure magic
  • Ready in under an hour but tastes like it simmered all afternoon
02 -
  • Room temperature cream cheese prevents those frustrating lumps that refuse to dissolve no matter how much you whisk
  • The pasta water trick transforms a broken sauce into something restaurant quality in seconds
  • Beef bacon renders differently than pork bacon so keep an eye on it to prevent burning
03 -
  • Grate your own cheese from a block instead of buying pre shredded which contains anti caking agents that prevent smooth melting
  • The beef bacon fat is liquid gold so save what you do not use for sautéing vegetables later in the week

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