Go Back

Crack Chicken Penne

Crack chicken penne is a weeknight chicken pasta tossed in a thick ranch cream cheese sauce with tender shredded chicken, crispy bacon bits, and melted cheddar. The penne gets fully coated for a creamy, savory bite in every forkful.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Chicken and bacon
  • 3 cups cooked chicken, shredded Use leftover or rotisserie chicken; shred if needed.
  • 8 strips bacon, cooked crispy and crumbled Cook until crisp so the bits stay crunchy.
Pasta and aromatics
  • 12 oz penne pasta, cooked Cook to al dente, then drain well.
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
Ranch cream cheese sauce
  • 1 packet (1 oz) ranch seasoning mix
  • 8 oz cream cheese, softened and cubed Soften for easy melting and smooth sauce.
  • 1 cup chicken broth
  • 0.5 cup heavy cream
  • 1.5 cups shredded cheddar cheese Reserve a little for topping if desired.
  • fresh chives for garnish Finely chop for even sprinkle.

Equipment

  • 1 cast iron skillet

Method
 

Cook the garlic
  1. Heat the olive oil in a large skillet over medium heat, then cook the minced garlic for 1 minute until fragrant and lightly sizzling.
  2. Add the chicken broth and cubed cream cheese, and stir over medium-low heat until the cream cheese melts completely and the base looks smooth.
Make the ranch cream sauce
  1. Stir in the ranch seasoning mix and heavy cream, then simmer for 3-4 minutes until the sauce is slightly thickened and glossy.
Toss with chicken and penne
  1. Add the shredded chicken, most of the crumbled bacon, and the cooked penne, then toss until every piece is evenly coated in the sauce.
Melt cheddar and serve
  1. Top the pasta with shredded cheddar, cover the skillet, and cook 2-3 minutes until the cheddar is fully melted.
  2. Garnish with the remaining bacon and fresh chives, then serve immediately.

Notes

Pro tip: Use al dente penne and toss immediately after simmering so it stays creamy instead of absorbing too much liquid. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of milk or broth to loosen the sauce. Freezing is not recommended for best texture. For a lighter option, swap heavy cream for half-and-half and use reduced-fat cream cheese and cheddar (the sauce will be slightly less rich).