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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. Crispy bacon, shredded chicken, and melted cheddar come together in one skillet for a creamy, tangy bacon ranch chicken pasta dinner.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken and pasta base
  • 3 cooked chicken, shredded Use shredded, cooked chicken.
  • 12 oz penne pasta, cooked Cook until just tender; drain well.
  • 1.5 cups shredded cheddar cheese Reserve some for topping if desired.
Ranch cream cheese sauce
  • 1 tbsp olive oil
  • 3 garlic, minced
  • 1 packet (1 oz) ranch seasoning mix
  • 8 oz cream cheese, softened and cubed Soften for faster melting.
  • 1 cup chicken broth
  • 0.5 cup heavy cream
Bacon topping
  • 8 strips bacon, cooked crispy and crumbled Divide: most for tossing, rest for garnish.
  • 1 fresh chives for garnish Use for finishing.

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

Pro tip: soften the cream cheese before cooking so it melts without lumps. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove with a splash of chicken broth to loosen the sauce. Freezing isn’t recommended because the cream cheese sauce can separate. For a lower-fat option, swap heavy cream for half-and-half and use reduced-fat cheddar.