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Crack Chicken Penne

Crack chicken penne is a weeknight chicken pasta made with penne tossed in a thick ranch cream cheese sauce with shredded chicken, crispy bacon, and melted cheddar. The sauce is simmered until slightly thickened, then the pasta is topped with extra cheddar for a glossy finish that clings to every bite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken and bacon
  • 3 cups cooked chicken, shredded
  • 8 strips bacon, cooked crispy and crumbled
Pasta
  • 12 oz penne pasta, cooked
Ranch cream cheese sauce
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 packet (1 oz) ranch seasoning mix
  • 8 oz cream cheese, softened and cubed
  • 1 cup chicken broth
  • 0.5 cup heavy cream
  • 1.5 cups shredded cheddar cheese
  • 1 fresh chives for garnish

Equipment

  • 1 cast iron skillet

Method
 

Make the ranch cream cheese sauce
  1. Heat olive oil in a large skillet over medium heat, then cook the minced garlic for 1 minute. Stir so it becomes fragrant but doesn’t brown.
  2. Add chicken broth and cubed cream cheese to the skillet, then stir over medium-low heat until the cream cheese melts completely. Keep the heat low so the sauce stays smooth.
  3. Stir in the ranch seasoning mix and heavy cream until smooth and combined. Simmer for 3-4 minutes, watching for a slightly thickened, glossy texture.
Combine and finish
  1. Add shredded chicken, most of the crumbled bacon, and cooked penne to the skillet, then toss to coat evenly in the sauce. Use a gentle stir so the penne is fully covered.
  2. Top the pasta with shredded cheddar, then cover the skillet and cook for 2-3 minutes until melted. The cheese should look fully melted and lightly bubbly.
  3. Garnish with the remaining bacon and fresh chives, then serve immediately. Finish with extra chives so they stay bright and green.

Notes

Pro tip: melt the cream cheese over medium-low heat and keep stirring until completely smooth before adding ranch seasoning—this prevents lumps. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of chicken broth or cream if needed. Freezing is not recommended because the creamy ranch sauce may separate. For a lighter option, use reduced-fat cream cheese and half-and-half in place of heavy cream.