Ingredients
Scale
- 12 oz (340 g) penne pasta
- 2 tablespoons olive oil
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, diced
- 4 oz (115 g) cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon bits (optional but recommended)
- 1 cup cooked and shredded chicken (or use raw for cooking in the sauce)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 1 cup chicken broth
- Fresh parsley for garnish
Instructions
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add diced chicken, season with salt, pepper, garlic powder, and onion powder. Cook until browned and cooked through, about 6-8 minutes.
- Add the chicken broth to the skillet, scraping any browned bits from the bottom. Stir in the softened cream cheese until smooth. Mix in shredded cheddar cheese and cooked bacon bits if using. Let the sauce simmer until it thickens slightly.
- Add the cooked pasta to the skillet, tossing to coat evenly with the creamy chicken sauce. Garnish with fresh parsley and serve hot.
Notes
- You can substitute cooked turkey or plant-based tofu for the chicken to create variations.
- For a keto or low-carb version, replace penne with zucchini noodles or shirataki noodles and use full-fat cheese options.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of chicken broth or milk to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 650 kcal Kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 130 mg