Pasta Ayam Retak

Instructions

1. Cook 10 ounces penne pasta according to the package directions until the pasta is al dente. Drain and rinse in cold water, set aside.
2. In a large pot, cook 8 slices bacon, over medium-high heat until it is just crispy. Remove from the pot and place on a paper towel.
3. Remove all but 1 tablespoon of the bacon grease from the pot. Chop the 1 ½ pounds boneless skinless chicken breast into 1-inch cubes and add it to the pot, season with salt and pepper, and saute until it is just seared on all sides.
4. Add in ½ yellow onion, and continue to saute until the chicken is cooked through and the onion is translucent. Add in 3 cloves garlic, and saute another minute.
5. Pour in the 2 cups chicken broth, 1 cup sour cream, 4 ounces cream cheese, 1 packet dry ranch dressing, 1 teaspoon salt, 1 teaspoon black pepper, 2 teaspoons dried parsley, and chopped cooked bacon. Stir to incorporate everything well. Bring the sauce to a gentle boil then reduce heat to low.
6. Add in 2 cups shredded cheddar cheese and cooked pasta, and stir to combine. Simmer everything together for about 5 minutes.
7. Remove the pot from heat and serve the crack chicken pasta with chopped green onion, on top.