Go Back

Crack Chicken Penne

Crack chicken penne is an easy weeknight chicken pasta with penne tossed in a thick ranch cream cheese sauce. It’s loaded with shredded chicken, crispy bacon, and melted cheddar for a creamy, glossy coating that clings to every bite.
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: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken and bacon
  • 3 cup cooked chicken, shredded Use cooked, shredded chicken (rotisserie works).
  • 8 strip bacon, cooked crispy and crumbled Cook until very crisp so it stays crunchy.
Pasta and sauce base
  • 12 oz penne pasta, cooked Cook al dente if doing right before tossing.
  • 1 tbsp olive oil For cooking the garlic.
  • 3 garlic, minced Freshly minced for best flavor.
  • 1 packet (1 oz) ranch seasoning mix Use the packet as written.
  • 8 oz cream cheese, softened and cubed Softening helps it melt smoothly.
  • 1 cup chicken broth Keep warm if your stove runs hot.
  • 0.5 cup heavy cream Adds richness and makes the sauce creamy.
Cheese and garnish
  • 1.5 cup shredded cheddar cheese Reserve a little for topping if you want a thicker melt layer.
  • 1 fresh chives for garnish Optional but recommended for color.

Equipment

  • 1 large skillet

Method
 

Cook the garlic
  1. Heat olive oil in a large skillet over medium heat and cook the minced garlic for 1 minute, stirring so it becomes fragrant without browning.
  2. Add chicken broth and cream cheese cubes; stir over medium-low heat until the cream cheese melts completely and the mixture looks smooth.
Build the ranch cream sauce
  1. Stir in the ranch seasoning and heavy cream until smooth and combined.
  2. Simmer for 3-4 minutes, stirring occasionally, until the sauce is slightly thickened and coats the back of a spoon.
Toss and melt the cheese
  1. Add shredded chicken, most of the bacon, and the cooked penne; toss to coat evenly in the sauce so every piece is covered.
  2. Top with shredded cheddar, cover the skillet, and cook for 2-3 minutes until the cheddar is fully melted.
Finish and serve
  1. Uncover and garnish with the remaining bacon and fresh chives, then serve while hot and creamy.

Notes

For the creamiest texture, use softened cream cheese and stir until completely melted before adding the ranch seasoning. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stovetop with a splash of chicken broth or heavy cream to loosen the sauce. Freezing is not recommended because the dairy sauce can break after thawing. For a lighter option, use reduced-fat cream cheese and half-and-half instead of heavy cream (the sauce will be slightly thinner but still creamy).