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Crack Chicken Penne

Crack Chicken Penne is a creamy ranch chicken pasta made with tender shredded chicken, crispy bacon, and a smooth cheese sauce that coats every bite. You cook penne, then simmer the cream cheese-ranch base until melted and glossy before tossing with pasta.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

penne pasta
  • 12 oz penne pasta
chicken
  • 2 cup cooked chicken breast, shredded
bacon
  • 8 bacon, cooked and crumbled
cheese sauce base
  • 8 oz cream cheese, softened
  • 1 packet ranch seasoning mix
  • 1.5 cup chicken broth
  • 1 cup heavy cream
cheeses
  • 2 cup shredded cheddar cheese
  • 1 cup mozzarella cheese
seasonings and garnish
  • 2 green onions, sliced
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Cook the penne
  1. Cook penne according to package directions. Drain and set aside.
Make the creamy ranch cheese sauce
  1. In a large skillet, combine cream cheese, chicken broth, and heavy cream. Heat over medium-low heat until smooth, stirring to keep it glossy.
  2. Stir in ranch seasoning, garlic powder, and black pepper. Cook 1 minute over medium-low heat until fragrant and evenly combined.
  3. Add cheddar and mozzarella cheese and stir until melted. Keep the heat medium-low so the sauce stays creamy and not grainy.
Combine and finish
  1. Fold in shredded chicken and half of the bacon. Stir until the chicken is fully coated with the sauce.
  2. Add cooked penne and toss until fully coated. Simmer for 2–3 minutes until heated through, stirring occasionally.
  3. Top with remaining bacon, green onions, and parsley. Serve immediately for best texture.

Notes

For extra thickness, let the sauce simmer just 2–3 minutes after adding the cheese, then serve right away. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stove with a splash of milk or broth to loosen. Freezing is not recommended because the dairy can separate. For a lighter option, use reduced-fat cream cheese and half-and-half instead of heavy cream.