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Crack Chicken Penne

Crack Chicken Penne

Incredibly creamy penne pasta loaded with tender chicken, crispy bacon, sharp cheddar, and a rich ranch-seasoned sauce. This one-pot comfort food classic brings together simple ingredients for an addictively delicious meal that the whole family will devour.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American, Comfort Food
Calories: 689
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound penne pasta
  • 2 cups cooked chicken shredded, rotisserie chicken works great
  • 3/4 cup bacon cooked crispy and chopped
  • 1 packet ranch seasoning mix about 1 ounce or 2 tablespoons
Creamy Sauce
  • 8 ounces cream cheese softened to room temperature
  • 1 cup sharp cheddar cheese freshly shredded
  • 1/2 cup chicken broth low-sodium preferred
  • 1/2 cup heavy cream
Aromatics and Garnish
  • 1 tablespoon olive oil
  • 1/2 medium onion diced finely
  • 2 cloves garlic minced
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley chopped for garnish

Equipment

  • Large pot for pasta
  • Large skillet or deep pan
  • Wooden Spoon
  • Colander
  • Measuring cups and spoons

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add penne pasta and cook according to package directions until al dente, about 9-11 minutes. Drain and reserve 1 cup of pasta cooking water. Set pasta aside.
  2. Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
  3. Make the sauce base: Reduce heat to medium-low. Add softened cream cheese and ranch seasoning mix to the skillet. Stir constantly, breaking up cream cheese until completely melted and smooth, about 2-3 minutes.
  4. Add liquids: Slowly pour in chicken broth while stirring continuously, then add heavy cream. Continue stirring until sauce is well combined and smooth. Let simmer gently for 2-3 minutes until slightly thickened.
  5. Combine proteins and cheese: Stir in shredded chicken and half of the cooked bacon. Add shredded cheddar cheese and stir until completely melted and incorporated into the sauce.
  6. Mix with pasta: Add cooked penne to the skillet and toss until every piece is coated with the creamy sauce. If mixture seems too thick, add reserved pasta water a splash at a time until desired consistency is reached.
  7. Season and serve: Taste and adjust seasoning with salt and pepper as needed. Transfer to serving bowls and top with remaining crispy bacon and freshly chopped parsley. Serve immediately while hot and creamy.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Sauce will thicken when cold.
Reheating: Reheat in a skillet over medium-low heat with a splash of chicken broth or milk to restore creaminess. Stir frequently.
Make-ahead tip: Cook chicken and bacon ahead of time. Make sauce base up to 1 day in advance. Cook pasta fresh when ready to serve for best texture.
Cheese tip: Always shred cheese yourself from a block. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.