1-First, cook the 4 slices of thick-cut bacon in a large Dutch oven until crispy. Remove the bacon and drain most of the bacon fat, leaving about 1 tablespoon in the pot, then chop the bacon into bits for later. This step builds the base flavor that makes the dish special.

2-Second, add the 1 pound of boneless skinless chicken breast pieces to the same pot and cook for about 3 minutes over medium-high heat until the chicken starts to brown but remains pink inside. Stir in the 1 ounce of ranch seasoning mix to coat the chicken evenly, which helps develop that tender chicken quality we all enjoy.

3-Third, mix in the 8 ounces of penne pasta and the 3½ cups of low-sodium or no-salt-added chicken broth, stirring to combine before bringing it to a boil. Reduce the heat to low, cover, and cook for 15 to 20 minutes until the pasta is al dente, stirring occasionally. For more on cooking moist chicken, check out this guide on how to cook moist, tender chicken breasts every time.

4-Fourth, stir in the 4 ounces of cream cheese until fully melted, creating a creamy sauce. Add the chopped bacon bits and 1½ cups of the shredded cheddar cheese, mixing until everything combines smoothly. This step is where the magic happens, blending flavors for the best Crack Chicken Penne.

5-Fifth, sprinkle the remaining ½ cup of shredded cheddar cheese on top, cover the pot, and cook for about 30 seconds until the cheese melts. As an alternative, broil for about 5 minutes until it bubbles and browns for extra appeal. Finally, garnish with the 1 tablespoon of chopped parsley and serve immediately for a warm, comforting meal.