Crack Chicken Penne Pressure Cooker Recipe You Gonna Love
This creamy one-pot crack chicken penne brings together juicy chicken, crispy bacon, and a rich cheesy sauce all in under an hour. Perfect for busy weeknights with easy cleanup and comforting flavors in every bite.
Equipment
- 1 Pressure Cooker or Dutch Oven Large
Ingredients
Main Ingredients
- 8 slices bacon diced
- 2 boneless skinless chicken breasts cut into 1 inch cubes
- ½ cup onion diced
- ¾ teaspoon Cajun seasoning
- ¼ teaspoon black pepper fresh ground if available
- 1 packet ranch seasoning dry
- 4 cups low sodium chicken broth
- 12 ounces dried penne pasta
- 8 ounces cream cheese cubed at room temperature
- 1 can condensed cream of chicken soup
- 1 cup mozzarella cheese shredded
- 1 cup sharp cheddar cheese shredded
- 1 tablespoon parsley chopped
Instructions
Instructions
- Heat a pressure cooker or Dutch oven over medium. Cook diced bacon until crispy, then remove and set aside. Leave about 1 tablespoon bacon fat in the pot.
- Add cubed chicken to bacon fat and cook until no longer pink, about 5–6 minutes.
- Add diced onion, Cajun seasoning, and black pepper. Cook 2–3 minutes until onions soften.
- Sprinkle dry ranch seasoning and stir to evenly coat chicken and onions.
- Pour in chicken broth and stir in dried penne pasta. Bring to a boil, then cover and simmer for 12–15 minutes until pasta is tender.
- Remove from heat, stir in cream cheese and cream of chicken soup until melted and creamy.
- Add cooked bacon back into the pot and stir to combine. Heat for 2 more minutes.
- Sprinkle mozzarella and cheddar cheese over cooked pasta. Add chopped parsley right before serving.
- Serve hot and enjoy the creamy, cheesy goodness!
Notes
Add a little extra broth or water when reheating leftovers to maintain creaminess. Can be frozen and reheated with great results.