Crack Chicken Penne

Crack Chicken Penne is creamy, indulgent, and absolutely addictive comfort food! It has simple ingredients like crispy bacon, tender chicken, ranch seasoning, and gooey cheddar cheese all tossed with perfectly cooked penne pasta in a rich, creamy sauce.

Love More Pasta Recipes? Try My Cajun Chicken Pasta or this Garlic Parmesan Chicken Pasta next.

Why You’ll Love This Recipe

Creamy, cheesy, and loaded with savory ranch flavor, Crack Chicken Penne is an ultra-comforting pasta dish everyone devours. Tender chicken, smoky bacon, and perfectly cooked penne come together in a rich, irresistible sauce. It’s an easy weeknight favorite that feels indulgent in every bite.

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Ingredients You’ll Need

Main Ingredients:

• 4 slices thick-cut bacon (any bacon works)
• 1 pound boneless, skinless chicken breast, cut into small bite-sized pieces
• 1 ounce ranch seasoning mix (1 packet or 2 tablespoons)
• 8 ounces penne pasta, uncooked (or pasta of your choice)
• 3½ cups chicken broth, low-sodium or no salt added
• 4 ounces cream cheese (Philadelphia brand recommended)
• 2 cups cheddar cheese, shredded
• 1 tablespoon fresh parsley, chopped (for garnish)

Optional Variations:

• Mozzarella cheese for extra creaminess
• Red chili flakes or cayenne pepper for spicy version
• Parmesan cheese for garnish

Substitution Notes: If you don’t have ranch seasoning, you can use Italian seasoning with a pinch of garlic powder and onion powder. For a lighter version, try using Neufchâtel cheese instead of full-fat cream cheese. And honestly? Any short pasta works beautifully here – rotini, shells, or even elbow macaroni are all fair game!

Why These Ingredients Work

The bacon fat is where the magic starts. It adds a smoky, savory base that makes everything taste richer. Ranch seasoning is the secret weapon here – it’s packed with herbs and spices that coat every piece of chicken and infuse the entire dish with flavor.

Cream cheese creates that luxurious, velvety sauce that clings to every piece of pasta. It’s much thicker than heavy cream, which means your sauce won’t be watery. Cheddar cheese brings sharpness and that irresistible stretchy, melty quality we all crave. And cooking the pasta directly in the chicken broth? That’s how you get maximum flavor in every bite – the pasta absorbs all that deliciousness as it cooks.

Essential Tools and Equipment

• Large Dutch oven or heavy-bottomed pot (at least 5 quarts)
• Sharp knife and cutting board
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Cheese grater (if shredding your own cheese)
• Tongs for handling bacon

How To Make Crack Chicken Penne

Cook the Bacon

Cook the bacon in a large Dutch oven or pot over medium heat until crispy. This takes about 8-10 minutes – you want it nice and crispy because it adds texture to the final dish. Remove the bacon from the pot and set aside on a paper towel-lined plate. Drain most of the bacon fat, leaving about 1 tablespoon in the pot. Once cooled slightly, chop the bacon into bits.

Sear the Chicken

In the same pot with the reserved bacon fat, add the chicken pieces and cook for about 3 minutes over medium-high heat, until the chicken starts to brown. You’ll see a nice golden color forming on the edges. It will still be pink inside and uncooked—this is completely okay as it will finish cooking with the pasta.

Add Ranch Seasoning

Add the ranch seasoning mix to the chicken and stir well, making sure each chicken piece is coated in the seasoning mix. Let it cook for about 30 seconds so the seasoning blooms and becomes fragrant. You’ll smell all those wonderful herbs and spices coming to life.

Add Pasta and Broth

Add the penne and chicken broth, then stir everything together. Bring to a boil, then reduce to low heat. Cover and cook for about 15-20 minutes or until the pasta is cooked al dente (or to your preference). Make sure to stir occasionally – I’d say every 5 minutes or so – to prevent the pasta from sticking to the bottom of the pot.

Make the Sauce

Add the cream cheese to the pot and stir until the sauce is creamy and most of the cream cheese has melted. This takes about 2-3 minutes of stirring. Break up any large chunks with your spoon. Add the bacon back to the pot, then add about 1½ cups of the shredded cheddar cheese. Stir everything until well combined and the cheese has melted into a beautiful, creamy sauce.

Finish with Cheese

Sprinkle the remaining ½ cup of cheddar cheese over the top and cover the pot with the lid. Cook for about 30 seconds, then turn off the heat and remove the lid. The cheese should have melted into a gorgeous, gooey layer on top.

Garnish and Serve

Garnish with fresh parsley and serve immediately while it’s hot and creamy. This is the moment everyone gathers around the pot with their forks ready!

You Must Know

Room temperature cream cheese is essential. Take it out of the fridge 30 minutes before cooking. Cold cream cheese won’t melt smoothly and you’ll end up with lumps in your sauce. If you forget, cut it into small cubes to help it melt faster.

Don’t overcook the pasta. Since it continues to absorb liquid even after you turn off the heat, aim for just barely al dente. It’ll finish cooking as you stir in the cheese and it sits for a minute before serving.

Personal Secret: I always shred my own cheese from a block instead of using pre-shredded. Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly. Freshly shredded cheese creates a silkier, creamier sauce that clings better to the pasta.

Pro Tips & Cooking Hacks

For the best sear on your chicken, make sure your pot is hot before adding the chicken pieces. Don’t crowd them – they should sizzle when they hit the pan. If your pot isn’t big enough, sear in batches.

Common mistake to avoid: Adding all the cheese at once. If you dump it all in at the end, it can break and become grainy. Stirring in most of it first, then topping with the rest ensures perfect melting every time.

Smart shortcut: Use rotisserie chicken instead of raw chicken breasts. Just shred it and add it in Step 5 with the bacon. This cuts your cook time by about 10 minutes!

For a lighter version, substitute half the cream cheese with Greek yogurt. Add the yogurt at the very end after turning off the heat so it doesn’t curdle.

Flavor Variations & Suggestions

Spicy Crack Chicken Penne: Add 1 teaspoon of red chili flakes or cayenne pepper with the ranch seasoning. You can also dice up a jalapeño and add it with the chicken. My husband loves this version with a dollop of sour cream on top!

Buffalo Crack Chicken: Replace the ranch seasoning with 3 tablespoons of buffalo sauce and add ¼ cup of hot sauce. Top with blue cheese crumbles instead of cheddar. It’s like buffalo wings and pasta had a delicious baby.

Veggie-Loaded Version: Stir in 2 cups of fresh spinach or broccoli florets in Step 5. The residual heat will wilt the spinach or you can let the broccoli cook for 3-4 minutes until tender-crisp.

Italian Twist: Use Italian seasoning instead of ranch and substitute mozzarella and Parmesan for the cheddar. Add sun-dried tomatoes for a pop of color and flavor.

Make-Ahead Options

This recipe is perfect for meal prep! You can cook the bacon and cut the chicken up to 2 days in advance. Store them separately in the fridge and you’ll have dinner on the table in 20 minutes on a busy weeknight.

For full make-ahead: Prepare the entire dish through Step 5, but don’t add the final cheese topping. Let it cool completely, then transfer to a buttered 9×13 inch baking dish. Cover tightly and refrigerate for up to 2 days. When ready to serve, let it come to room temperature for 30 minutes, top with the remaining cheese, and bake at 350°F for 25-30 minutes until hot and bubbly.

Freezer-Friendly: This freezes beautifully for up to 2 months. I like to freeze it in individual portions in freezer-safe containers for easy single servings. Just thaw overnight in the fridge and reheat in the microwave.

Recipe Notes & Baker’s Tips

The starch from the pasta combines with the broth to create a naturally thickened sauce. That’s why you don’t need to add flour or cornstarch – the pasta does the work for you!

If you’re using regular (not low-sodium) chicken broth, reduce the ranch seasoning to 1½ tablespoons. Ranch seasoning already has salt, and you don’t want it to be too salty.

About the cheese topping: If your Dutch oven has a plastic handle, don’t put it under the broiler! Instead, transfer just the top layer to a broiler-safe dish for that golden finish, or simply let the cheese melt on the stovetop with the lid.

Serving Suggestions

This is a complete meal on its own, but I love serving it with a crisp Caesar salad and some garlic bread for soaking up every bit of that creamy sauce. For a lighter side, roasted green beans or steamed broccoli add a nice fresh contrast.

It’s perfect for potlucks and gatherings because you can make it right in your Dutch oven and bring the whole pot. Just keep it warm in a slow cooker on low if you’re serving buffet-style.

For weeknight dinners, I sometimes put out a topping bar with extra bacon bits, sliced green onions, diced tomatoes, and sour cream so everyone can customize their bowl.

How to Store Your Crack Chicken Penne

Refrigerator: Store leftovers in an airtight container and refrigerate for up to 3-4 days. The sauce might thicken as it sits, so add a splash of milk or broth when reheating to bring back that creamy consistency.

Freezer: Transfer to a buttered 9×13 inch baking dish and wrap tightly with aluminum foil, then plastic wrap. For extra protection, place in a large heavy-duty freezer bag. Freeze for up to 2 months. Label with the date so you remember when you made it!

Reheating: To reheat from frozen, place the baking dish with aluminum foil in a preheated oven at 350°F for about 1 hour, or until heated through and bubbly. For refrigerated leftovers, reheat individual portions in the microwave for 2-3 minutes, stirring halfway through. You can also reheat on the stovetop over medium-low heat with a splash of broth, stirring frequently.

Allergy Information

Common allergens in this recipe: Dairy (cream cheese, cheddar cheese), gluten (pasta)

Dairy-free option: Use dairy-free cream cheese and shredded dairy-free cheddar. Nutritional yeast can also add a cheesy flavor. The texture won’t be quite as creamy, but it’s still delicious!

Gluten-free option: Simply substitute gluten-free penne pasta. Make sure your ranch seasoning and chicken broth are certified gluten-free. You may need to adjust the cooking time slightly as gluten-free pasta can cook differently.

For those with MSG sensitivity: Check your ranch seasoning packet – some brands contain MSG. You can make your own ranch seasoning blend with dried dill, parsley, garlic powder, onion powder, and black pepper.

Questions I Get Asked A Lot

My sauce turned out watery – what did I do wrong?

This usually happens when there’s too much liquid left after cooking the pasta. Next time, if you see more than about ½ cup of liquid in the pot after the pasta is done, remove some with a ladle before adding the cream cheese. You can also let it simmer uncovered for 2-3 minutes to reduce the liquid, then proceed with the cheese.

Can I make this without ranch seasoning?

Yes! Mix together 1 tablespoon dried parsley, 1 teaspoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon black pepper, and ½ teaspoon salt. This homemade blend works beautifully and you can adjust the seasonings to your taste.

The cream cheese didn’t melt smoothly and I have lumps – help!

Make sure your cream cheese is at room temperature before adding it. If you’re already at this point with lumps, turn the heat to low and use an immersion blender to blend the sauce right in the pot. Or transfer a cup of the sauce to a blender, blend until smooth, then stir it back in. Problem solved!

💬 Tried this recipe? Leave a comment and rating below! I love hearing how it turned out for you and any fun variations you tried.