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Crack Chicken Penne

Crack chicken penne is a weeknight chicken pasta made with penne coated in a thick ranch cream cheese sauce, tender shredded chicken, crispy bacon bits, and melted cheddar. Toss everything in one skillet until creamy and slightly thickened for a satisfying 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: 610
Ingredients Equipment Method Notes

Ingredients
  

Crack chicken penne
  • 3 cup cooked chicken, shredded
  • 8 strip bacon, cooked crispy and crumbled
  • 12 oz penne pasta, cooked
  • 1 tbsp olive oil
  • 3 clove 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 cup shredded cheddar cheese
  • 1 fresh chives for garnish

Equipment

  • 1 Cast iron skillet

Method
 

Cook the garlic
  1. Heat olive oil in a large skillet over medium heat. Cook the minced garlic for 1 minute, stirring, until fragrant (visible bubbles at the oil’s surface).
  2. Add chicken broth and cream cheese cubes to the skillet. Stir over medium-low heat until the cream cheese melts completely and the mixture turns smooth and glossy (no visible cream cheese chunks).
Build the ranch sauce
  1. Stir in the ranch seasoning mix and heavy cream. Simmer for 3-4 minutes over medium-low heat until slightly thickened, with a slow, coating consistency on the spoon.
Toss and melt cheese
  1. Add the shredded chicken, most of the bacon, and the cooked penne. Toss until the penne is evenly coated and the chicken is warmed through (everything looks sauced, not dry).
  2. Top with shredded cheddar and cover the skillet for 2-3 minutes. Keep the heat at medium-low until the cheddar melts into a smooth layer with light bubbling at the edges.
Finish and serve
  1. Uncover and garnish with the remaining bacon and fresh chives. Serve immediately while the sauce is creamy and steaming.

Notes

Pro tip: use fully cooked shredded chicken (rotisserie works) and cook the penne just until al dente so it doesn’t get mushy when tossed in the sauce. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet with a splash of chicken broth. Freezing isn’t recommended because the cream cheese sauce can become grainy after thawing. For a lighter option, swap heavy cream for half-and-half and reduce cheddar slightly for a lower-fat result while keeping the ranch flavor.