Creamy Crack Chicken Pasta (Printable Version)

Tender chicken in rich, creamy cheese sauce with crispy beef bacon and fresh herbs—a hearty 45-minute comfort food masterpiece.

# 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 Steps:

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 the 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 the skillet, tossing to coat in the 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.

# Helpful Tips:

01 -
  • The beef bacon creates a deeper, smokier flavor that regular bacon just cant match
  • This entire meal comes together in under 45 minutes but tastes like you spent all day cooking
  • The sauce clings to every piece of pasta so each bite is perfectly coated
02 -
  • The sauce will thicken as it sits off the heat, so add pasta water gradually until you reach your desired consistency
  • Beef bacon cooks differently than pork bacon, so keep an eye on it to prevent burning since it can go from perfect to burnt quickly
  • Room temperature cream cheese is non-negotiable here, cold cream cheese will leave you with lumps that no amount of whisking can fix
03 -
  • Grate your own cheese from a block instead of buying pre-shredded cheese for the smoothest sauce possible
  • Don't skip reserving the pasta water, that starchy liquid is what makes restaurant pasta sauce so glossy and clingy

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