Crack chicken pasta is my favorite one-pot pasta dinner recipe, and it always satisfies! Tender bites of penne are served in a creamy, flavorful sauce with cream cheese, bacon, and a variety of other cheeses. I love how easy it is to make this crack chicken penne recipe on the stovetop with just a few ingredients, and it’s unbelievably addictive!
Crack Chicken Penne Pasta
Me, my family, and everyone I know is obsessed with crack chicken, so I make as many dishes as I can with those same ingredients. Cream cheese, ranch, bacon, chicken–what’s not to love? This crack chicken pasta recipe with penne is the perfect dish for it, and my kids never get tired of it. It’s become one of our favorite chicken pasta recipes, so luckily it’s easy enough to make on a weekly basis!
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How to Store and Reheat
Store leftover crack chicken pasta in an airtight container in the refrigerator for up to 3 days. Stir in a splash of cream or broth while reheating on the stovetop.
I don’t recommend freezing leftovers, because cream-based recipes don’t freeze or thaw well–they tend to get grainy when reheating.
Top Reader Review
“We LOVED this recipe SO much! We added a yellow & green squash for some veggieness, but really didn’t need it. The dish is so creamy, a hint of smokey flavor from the bacon fat that coated the chicken, the pasta, and the squash. The three cheeses gave it a silky texture that left us wanting to come back for more! Just so delicious!” -Kathleen B.
Crack Chicken Pasta Recipe
Ingredients
- 4 strips frozen bacon
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces*
- 1 ounce ranch seasoning mix (1 packet)
- 8 ounces dry penne pasta (½ box)**
- 4 cups low-sodium chicken broth
- 4 ounces cream cheese room temperature
- 1½ cups freshly shredded cheddar cheese divided
- 1 cup freshly shredded mozzarella cheese
Optional Garnishes
- Freshly grated Parmesan cheese
- Fresh parsley
Instructions
- In a large sauté pan or cast iron skillet set over medium heat, cook the frozen bacon. When crispy, transfer to a paper towel-lined plate.4 strips frozen bacon
- Leave the bacon fat in the skillet and add the chicken. Cook for 2-3 minutes until it begins to brown.1 pound boneless, skinless chicken breasts
- Sprinkle the ranch mix over the chicken and stir to coat.1 ounce ranch seasoning mix
- Add the pasta and pour in the chicken broth. Stir and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 15-20 minutes until the pasta is just past al dente. Stir occasionally.8 ounces dry penne pasta, 4 cups low-sodium chicken broth
- Remove the lid and add the cream cheese. Stir until it has melted and becomes a creamy sauce.4 ounces cream cheese
- Add the bacon crumbles and 1 cup each of cheddar and mozzarella cheese into the skillet. Stir until well combined and melted.1½ cups freshly shredded cheddar cheese, 1 cup freshly shredded mozzarella cheese
- Sprinkle the remaining cheddar cheese over the top of the pasta and cover with the lid for about 1 minute to allow the cheese to melt. Serve garnished with Parmesan and parsley.Freshly grated Parmesan cheese
Notes
- Add a second packet of ranch seasoning if you want to intensify the flavor.
- Be careful not to overcook the chicken in step 2 – about 3 minutes should be enough time. It will finish cooking throughout the next steps of the recipe.
- Nutritional information does not include optional garnishes.
How to Make Crack Chicken Pasta Step by Step
Cook the Bacon: In a large sauté pan or cast iron skillet set over medium heat, cook the 4 strips of frozen bacon and chop into crumbles. When crispy, transfer to a paper towel-lined plate.
Brown the Chicken: Cut 1 pound of boneless, skinless chicken breasts into bite-sized pieces. Leave the bacon fat in the skillet and add the chicken, then cook for 2-3 minutes until it begins to brown.
Add Ranch Seasoning: Sprinkle 1 ounce of ranch seasoning mix (1 packet) all over the chicken, and stir to coat.
Add Pasta and Broth: Add 8 ounces of dry penne pasta, then pour in 4 cups of low sodium chicken broth.
Cook the Pasta: Stir everything together and bring to a boil. Once boiling, reduce the heat to low, cover the skillet, and cook for 15-20 minutes, stirring occasionally. The pasta should be just past al dente (softened with a slight bite).
Add Cream Cheese: Remove the lid and add 4 ounces of softened cream cheese, cut into cubes. Stir until it melts and turns into a creamy sauce.
Stir the Cheese and Bacon: Add the bacon crumbles back to the skillet, then add 1 cup each of shredded cheddar and mozzarella cheeses. Stir until well combined and melted.
Finish and Serve: Sprinkle the remaining cheddar cheese over the top of the pasta. Cover for about 1 minute to let the cheese melt. Serve crack chicken pasta garnished with Parmesan and parsley!
I made this lastnight for my family, we all really enjoyed it!!! Thanks for sharing!