Description
Learn how to make the ultimate Crack Chicken Penne – a creamy, cheesy one-pot pasta dish with ranch-seasoned chicken, crispy bacon, and melted cheddar. This easy comfort food recipe is ready in 40 minutes and perfect for family dinners. Includes expert tips, storage instructions, and delicious variations!
Ingredients
Main Ingredients:
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4 slices thick-cut bacon (any bacon works)
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1 pound boneless, skinless chicken breast, cut into small bite-sized pieces
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1 ounce ranch seasoning mix (1 packet or 2 tablespoons)
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8 ounces penne pasta, uncooked (or pasta of your choice)
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3½ cups chicken broth, low-sodium or no salt added
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4 ounces cream cheese (Philadelphia brand recommended)
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2 cups cheddar cheese, shredded
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1 tablespoon fresh parsley, chopped (for garnish)
Optional Variations:
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Mozzarella cheese for extra creaminess
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Red chili flakes or cayenne pepper for spicy version
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Parmesan cheese for garnish
Instructions
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.
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 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 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.
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.
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 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!
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Dish
- Method: Stovetop, One-Pot
- Cuisine: American