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Crack Chicken Penne Recipe

By: Author Jenna Margot

Posted on

Crack Chicken Penne Recipe

Hey y’all! If you’re craving ultra-creamy, bacon-studded comfort in a bowl, this Crack Chicken Penne Recipe is your new weeknight hero. It’s loaded with tender chicken, tangy ranch, silky cream cheese, and melty cheddar—perfect for family dinners, potlucks, or cozy nights in. Let’s get cooking!

Why You’ll Love This Crack Chicken Penne Recipe

  • Ridiculously creamy and savory with ranch, bacon, and cheddar in every bite.
  • Ready in 45 minutes—ideal for busy weeknights or last-minute guests.
  • Kid-friendly flavors that still satisfy grown-up taste buds.
  • Easy to scale up and great for meal prep or potlucks.
  • Simple ingredients you probably have on hand.

Ingredients for Crack Chicken Penne

Yield: 6 servings

  • 12 oz (340 g) penne pasta
  • 1.5 lb (680 g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 6 slices thick-cut bacon, diced
  • 1 tablespoon olive oil
  • 2 tablespoon unsalted butter
  • 3 cloves garlic, minced
  • 1 oz (28 g) ranch seasoning mix (about 2 tbsp)
  • 8 oz (226 g) cream cheese, softened and cubed
  • 1.5 cups (360 ml) low-sodium chicken broth
  • 1 cup (240 ml) heavy cream
  • 2 cups (226 g) sharp cheddar cheese, freshly shredded, divided (reserve ½ cup for topping)
  • ½ cup (50 g) grated Parmesan cheese
  • ¼ teaspoon crushed red pepper flakes (optional)
  • 2 teaspoon fresh lemon juice (optional, for brightness)
  • ⅓ cup thinly sliced green onions, divided
  • ¼ cup chopped fresh parsley (optional)
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon smoked paprika (optional)
  • 1.5 tablespoon kosher salt for pasta water
  • Reserved pasta water: 1 cup (as needed)

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Crack Chicken Penne Recipe Directions

Step 1: Boil the Penne

  1. Bring 4 quarts of water to a rolling boil. Add 1.5 tablespoon kosher salt.
  2. Add penne and cook until al dente, 10–11 minutes. Reserve 1 cup pasta water, then drain.

Step 2: Crisp the Bacon

  1. While the pasta cooks, place diced bacon in a large deep skillet over medium heat.
  2. Cook, stirring occasionally, until crisp, 8–10 minutes. Transfer bacon to a paper towel–lined plate. Leave about 1 tablespoon bacon fat in the skillet.

Step 3: Sear the Chicken

  1. Pat chicken dry and season with ½ teaspoon kosher salt, black pepper, and smoked paprika.
  2. Add 1 tablespoon olive oil to the skillet with bacon fat over medium-high heat.
  3. Sear chicken in a single layer until golden and cooked through, 4–5 minutes per side, or until it reaches 165°F (74°C). Remove to a plate and tent loosely with foil.

Step 4: Make the Ranch-Cheddar Sauce

  1. Reduce heat to medium. Add 2 tablespoon butter to the skillet; when melted, add garlic and cook 30 seconds until fragrant.
  2. Whisk in chicken broth, heavy cream, and ranch seasoning. Add cream cheese cubes and stir until smooth and creamy, 3–4 minutes.
  3. Stir in 1.5 cups cheddar and all the Parmesan until melted, 1–2 minutes. Simmer gently 2–3 minutes to thicken. Add red pepper flakes and lemon juice, if using.
  4. If sauce is too thick, loosen with reserved pasta water, 2–3 tablespoon at a time, until silky.

Step 5: Combine, Bake (Optional), and Serve

  1. Return chicken (and any juices) to the skillet along with drained penne and half the bacon. Fold to coat. Stir in half the green onions.
  2. Optional: For a bubbly top, transfer to a 9×13-inch baking dish, sprinkle with remaining ½ cup cheddar and some bacon, and bake at 375°F (190°C) for 8–10 minutes. Broil 1–2 minutes for extra color.
  3. Garnish with remaining bacon, green onions, and parsley. Serve hot and enjoy that creamy, savory goodness.
Crack Chicken Penne Recipe

Notes for Ultra-Creamy Pasta

  • Salt your pasta water well; it should taste like the sea. Starchy, well-seasoned water helps the sauce cling beautifully—learn why here: Why pasta water matters.
  • Shred your own cheese; pre-shredded blends often contain anti-caking agents that make sauces grainy.
  • Use an instant-read thermometer to nail juicy chicken at 165°F (74°C); see official guidance: Safe cooking temperatures.

Tasty Variations

  • Buffalo Crack Chicken Penne: Stir ¼–⅓ cup buffalo hot sauce into the finished sauce and top with blue cheese crumbles.
  • Lighter Swap: Use reduced-fat cream cheese and half-and-half; add 1 teaspoon cornstarch slurry to maintain body.
  • Gluten-Free: Use a sturdy gluten-free penne and cook just to al dente to prevent breakage.

Required Equipment

  • Large pot and colander
  • Large deep skillet or Dutch oven
  • 9×13-inch baking dish (optional)
  • Wooden spoon and whisk
  • Tongs or spatula
  • Measuring cups and spoons
  • Cutting board and chef’s knife
  • Instant-read thermometer

Storage for Crack Chicken Penne Leftovers

  • Refrigerate: Cool completely, then store in an airtight container up to 3–4 days.
  • Reheat: Add a splash of milk or broth and warm gently on the stovetop over low heat 5–7 minutes, or microwave in 45-second bursts, stirring between intervals.
  • Freeze: Up to 2–3 months. Thaw overnight in the fridge and reheat with added cream or broth to restore creaminess.

Serving & Pairings for Crack Chicken Penne

  • Crisp side salad with lemon vinaigrette to balance the richness.
  • Garlic bread or warm focaccia to scoop up extra sauce.
  • Roasted broccoli or green beans for crunch and color.
  • Beverages: Sauvignon Blanc, Pinot Grigio, or a light IPA. Sparkling water with lemon for a non-alcoholic option.

Pro Tips for the Best Crack Chicken Penne

  • Temper dairy: Soften cream cheese and lower the heat when melting to prevent splitting.
  • Reserve pasta water: A few spoonfuls can turn a thick sauce luxuriously silky—more on the science here: starchy water tip.
  • Season in layers: Salt the pasta water, the chicken, and the sauce separately for full-flavored results.

FAQ: Crack Chicken Penne Recipe

Can I use rotisserie chicken?
Yes! Shred 3–3.5 cups cooked chicken and stir it in at the end of the sauce step. Skip the searing and reduce cook time by about 8–10 minutes.

Can I make this ahead?
Assemble up to the baking step, cover, and refrigerate up to 24 hours. Bake covered at 350°F (177°C) for 20 minutes, then uncover and bake 10 minutes more until hot and bubbly.

What if I don’t have ranch mix?
Mix 1 tablespoon dried parsley, 1 teaspoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried chives, ½ teaspoon salt, and ¼ teaspoon pepper. Or make a batch with this guide: homemade ranch seasoning.