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Crack Chicken Penne

Crack chicken penne is a weeknight chicken pasta with penne coated in a thick ranch cream cheese sauce. Tender shredded chicken, crispy bacon, and melted cheddar come together in a creamy, clingy coating 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: 760
Ingredients Equipment Method Notes

Ingredients
  

Shredded chicken
  • 3 cup cooked chicken, shredded Use cooked chicken; shredded for quick mixing.
Bacon
  • 8 strips bacon, cooked crispy and crumbled Cook until crisp so it stays crunchy in the pasta.
Penne pasta
  • 12 oz penne pasta, cooked Cook and drain; toss with sauce while hot.
Aromatics and seasonings
  • 1 tbsp olive oil Helps bloom the garlic flavor without burning.
  • 3 clove garlic, minced Freshly minced for best aroma.
  • 1 packet (1 oz) ranch seasoning mix Use ranch seasoning mix for classic flavor.
Ranch cream base
  • 8 oz cream cheese, softened and cubed Softening prevents lumps; cubes melt faster.
  • 1 cup chicken broth Adds body and loosens sauce as it melts.
  • 0.5 cup heavy cream Thickens and smooths the ranch sauce.
  • 1.5 cup shredded cheddar cheese Reserve some for topping so it melts visibly on top.
Garnish
  • 1 fresh chives for garnish Optional but adds a fresh finish and color.

Equipment

  • 1 cast iron skillet

Method
 

Build the ranch cream sauce
  1. Heat olive oil in a large skillet over medium heat and cook the minced garlic for 1 minute, stirring, until fragrant.
  2. Add chicken broth and the cubed cream cheese, then stir over medium-low heat until the cream cheese melts completely.
  3. Stir in the ranch seasoning mix and heavy cream, then simmer for 3-4 minutes until slightly thickened and smooth.
Toss and finish
  1. Add shredded chicken, most of the crumbled bacon, and the cooked penne, then toss until everything is evenly coated in the sauce.
  2. Top with shredded cheddar, cover the skillet, and cook for 2-3 minutes until the cheddar is fully melted.
  3. Garnish with the remaining bacon and fresh chives, then serve immediately while the sauce is glossy.

Notes

Pro tip: keep cream cheese cubed and heat on medium-low so it melts silky instead of clumping. Refrigerate leftovers in an airtight container up to 3-4 days; reheat gently on the stove with a splash of chicken broth to loosen. Freezing is not recommended because cream cheese can break after thawing. For a lighter option, use half-and-half instead of heavy cream and reduce cheddar slightly for a less rich sauce.