Crack Chicken Penne
Crack Chicken Penne is a creamy, cheesy, bacon-topped pasta dish seasoned with ranch that comes together in about 40 minutes. It is a guaranteed family favorite perfect for busy weeknights.
Equipment
- 1 Large Pot for boiling pasta
- 1 Large Deep Skillet or Dutch oven
- 1 Colander for draining pasta
- 1 Cutting Board
- 1 Sharp Knife
Ingredients
Pasta and Protein
- 1 lb penne pasta cooked al dente
- 2 boneless skinless chicken breasts cut into bite-sized pieces
- 6 strips bacon cooked crispy and crumbled
Sauce
- 8 oz cream cheese full-fat block, softened
- 1 packet ranch seasoning mix about 1 oz
- 1 cup chicken broth
- 1 cup heavy cream
- 1.5 cups shredded sharp cheddar cheese freshly shredded preferred
- 3 cloves garlic minced
- 2 tbsp butter
Seasoning and Garnish
- to taste salt and black pepper
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Cook the bacon in a large skillet over medium heat until crispy. Remove, let cool, then crumble into pieces. Set aside.
- Drain most of the bacon fat from the pan, leaving about one tablespoon for flavor.
- Cook the penne in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- Season the chicken pieces with salt, pepper, and a pinch of ranch seasoning. Cook in the skillet over medium-high heat until golden and cooked through. Remove and set aside.
- Add butter and minced garlic to the same skillet. Cook for about one minute until fragrant.
- Pour in the chicken broth and heavy cream. Stir well and bring to a gentle simmer.
- Add the softened cream cheese and remaining ranch seasoning. Stir until the cream cheese fully melts into the sauce.
- Stir in the shredded cheddar cheese until smooth and fully melted into the sauce.
- Add the cooked chicken and penne back into the skillet. Toss everything together until fully coated in sauce.
- Top with crumbled bacon and fresh parsley. Serve hot directly from the pan.
Notes
Soften cream cheese before cooking for a smoother sauce. Use freshly shredded cheddar for best melting results. Add a splash of pasta water if the sauce becomes too thick. Rotisserie chicken can be substituted to save time.