Prep Time: 10 Mins
Cook Time: 06 Hrs
Servings: 6 servings
Ingredients
- 2 lb (900 g) boneless, skinless chicken breasts
- 1 oz (28 g) packet ranch seasoning mix
- 8 oz (227 g) cream cheese, softened
- 1 cup (240 ml) chicken broth
- 8 slices cooked bacon, chopped
- 1 cup (100 g) shredded cheddar cheese
- 12 oz (340 g) penne pasta
- 1 cup (240 ml) heavy cream
- 1 cup (150 g) frozen peas (optional)
- Fresh parsley, chopped (for garnish)
Instructions
🥄 Instructions:
- Place the chicken breasts in the slow cooker.
- Sprinkle the ranch seasoning over the chicken.
- Add softened cream cheese and pour in chicken broth.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and easily shredded.
- Once cooked, shred the chicken using two forks and stir in chopped bacon and shredded cheese until melted.
- In a large pot, boil salted water and cook penne pasta until al dente, according to package instructions. Drain and set aside.
- Stir heavy cream and optional peas into the chicken mixture in the slow cooker.
- Add the cooked penne pasta and gently mix until combined.
- Garnish with fresh parsley and additional cheese if desired.
- Serve warm and enjoy!