Crack Chicken Penne is the ultimate one-pot comfort food, loaded with smoky bacon, creamy cheese, and bold ranch flavors that cling perfectly to every bite of tender pasta.
With a rich, savory sauce and crowd-pleasing ingredients, this easy dinner recipe is ready in just 40 minutes, making it perfect for busy weeknights or casual weekend cravings.
What You’ll Need for Crack Chicken Penne
- Thick-cut bacon – Adds a salty crunch and smoky depth that sets the foundation of the dish.
- Chicken breast – Tender, juicy protein that soaks up the ranch flavor and balances the richness.
- Ranch seasoning – A bold, zesty blend that infuses the entire pot with addictive flavor.
- Penne pasta – Holds onto the creamy sauce in every nook and cranny for maximum bite satisfaction.
- Chicken broth – Cooks the pasta and builds a flavorful base for the creamy sauce.
- Cream cheese – Melts into the sauce for luxurious creaminess and a smooth, velvety texture.
- Cheddar cheese – Melty, sharp, and gooey—this is what takes it from good to crave-worthy.
- Fresh parsley – Brightens the rich flavors with a final herbaceous note.
How to Make This Crack Chicken Penne
Start by crisping the bacon in a large pot, then set it aside while your chicken gets a quick sear in those flavorful drippings. Once browned, stir in ranch seasoning to coat the chicken.
Add uncooked penne and chicken broth straight to the pot. Cover and simmer until the pasta is al dente and has soaked up all that flavor. Once cooked, stir in cream cheese until silky smooth.
Add most of the cheddar and the bacon bits back into the pot, stirring until the cheese melts into the sauce. Sprinkle the rest of the cheddar over the top and melt it briefly under the lid—or pop it under the broiler for a bubbly finish.
Garnish with fresh parsley and serve up the magic.
Kitchen Notes & Flavor Swaps
For a bolder twist, swap cheddar with pepper jack or smoked gouda to elevate the flavor profile. You can also add a handful of baby spinach or frozen peas toward the end of cooking for a touch of green and freshness.
If you’re short on time, rotisserie chicken works well—just stir it in with the cream cheese. For a low-carb variation, replace the pasta with steamed cauliflower florets or zucchini noodles and reduce the broth accordingly.
Want to go spicier? Add a pinch of red pepper flakes or diced jalapeños when seasoning the chicken.
Keeping It Fresh: Storing and Reheating Crack Chicken Penne
Refrigerate leftovers in an airtight container for up to 4 days. The sauce will thicken as it cools, so when reheating, stir in a splash of milk or chicken broth to loosen it back to creamy perfection.
To freeze, transfer to a freezer-safe container and cool completely before freezing for up to 2 months. Thaw overnight in the fridge, then reheat gently on the stove or in the microwave.
Crack Chicken Penne
Ingredients
- 1 ounce ranch seasoning approximately 2 tablespoons or 1 packet
- 8 ounces penne pasta uncooked
- 4 slices thick-cut bacon
- 3½ cups low sodium chicken broth
- 2 cups shredded cheddar cheese
- 1 tablespoon freshly chopped parsley
- 4 ounces cream cheese preferably Philadelphia brand
- 1 pound boneless skinless chicken breast, diced into bite-sized pieces
Instructions
- Begin by crisping the bacon in a large Dutch oven. Once cooked, remove the bacon and drain, leaving about 1 tablespoon of bacon fat in the pot. Chop the bacon into small bits and set aside.
- In the same pot, add the diced chicken and cook over medium-high heat for roughly 3 minutes, until browned on the exterior yet still pink inside. Incorporate the ranch seasoning, ensuring the chicken is thoroughly coated.
- Introduce the uncooked penne and pour in the chicken broth. Stir the contents, bring to a boil, then reduce the heat to low. Cover the pot and let simmer for 15 to 20 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and some broth remains. Adjust with additional broth if necessary.
- Add the cream cheese and stir until it melts and the sauce becomes creamy. Return the chopped bacon to the pot along with 1½ cups of the shredded cheddar. Mix until fully combined and the cheese is melted.
- Top the mixture with the remaining ½ cup of cheddar cheese, cover with the lid, and let it sit for about 30 seconds to melt. Alternatively, place the pot under a broiler for approximately 5 minutes, until the cheese is bubbly and golden.
- Finish with a sprinkle of chopped parsley and serve immediately.
