Crack Chicken Pasta is a one pan dinner recipe that 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, and it’s unbelievably addictive!
Any time I manage to make a recipe that my kids are as excited about as I am, I count it as a blessing! But I’m not surprised this crack chicken pasta is the winner with them, because it’s just so delicious. Cheese, bacon, chicken, and pasta, what’s not to love?
What’s in this Crack Chicken Pasta?
The combination of lean chicken breasts paired with salty bacon, creamy cheeses, ranch seasoning, and hearty penne pasta makes for one unforgettable dinner.
- Chicken Breasts: Use boneless, skinless chicken breast, and make sure the pieces are cut into similar bite-sized pieces so they cook evenly.
- Bacon: Frozen bacon strips work great for cooking up into crumbles. Or start with pre-made crumbles.
- Ranch Seasoning Mix: Just grab a packet of dry ranch seasoning.
- Pasta: Penne is my favorite pasta to use in this crack chicken recipe.
- Chicken Broth: This liquid helps cook the pasta, and infuses more flavor than water.
- Cream Cheese: Creates a super creamy sauce. Let it sit on your counter for about 30 minutes prior to using to that it’s nice and soft.
- Cheeses: I recommend using both cheddar and mozzarella for this cheesy pasta recipe!
- Garnishes: Parmesan cheese and fresh parsley are wonderful garnishes here.
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Do I have to use penne for this recipe?
Penne is my preferred pasta for this crack chicken, but other types work well too. Instead of penne, use 8 ounces of any short pasta like rotini, cavatappi, fusilli, farfalle, or mostaccioli.
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. Cream-based recipes don’t freeze or thaw well–they tend to get grainy when reheating.
Notes and Tips
- 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.
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 Boyle
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
- 4 cups low sodium chicken broth
- 4 ounces cream cheese room temperature
- 1 ½ cups shredded cheddar cheese divided
- 1 cup shredded mozzarella cheese
- grated Parmesan cheese and fresh parsley for garnish
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.1 ½ cups shredded cheddar cheese, 1 cup 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.grated Parmesan cheese and fresh parsley
Notes
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!
No, use dry uncooked pasta noodles for this recipe. The penne will cook in step 4 with the chicken broth.
Yes! This is a great way to use up leftover cubed or shredded chicken. Skip steps 2 and 3, and add the ranch mix with the pasta in step 4. Stir in the cooked chicken once the pasta is cooked. Continue with the recipe as written.
Crack chicken gets its name from the deliciously addictive combination of cream cheese, cheddar cheese, ranch seasoning mix, and bacon.
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, that coated the pasta, that coated the squash. The three cheeses gave it a silky texture that made us wanting to come back for more! Just so delicious!
Thanks for stopping by and letting us know!
It was delicious but for some reason ours had a lot of liquid so we didn’t have a thick sauce.
I am sorry to hear!
I had the same issue so when the pasta was done, I drained most of it out but then I felt like I drained most of the ranch flavor away too 🙁 It was still good though!
You can try cooking the sauce down a bit more, adding a little extra cream cheese, or adding some cornstarch to thicken!
i had the same problem. it came out more like gloppy soup. i cooked the other half pound of pasta but now the recipe is week. will NOT be making again. perhaps the lid should be left OFF during the cooking of the pasta so some of the liquid can evaporate
*weak
I have the same problem. Cooking it right now and its something that needs to be served in a bowl.. I hope the family enjoys it just the same
Can I use ranch dressing from a bottle instead of a ranch dressing mix?
The powder is best in this recipe!
Great chicken skillet recipe. Very rich but would be even better with some veggies – broccoli or asparagus or green beans. Yum!!
I’m so glad you enjoyed it, Mary!
Very good will be cooking again and so easy to make
Very good
I’m so glad you enjoyed it, Patricia!
I cooked it with the lid off and it turned out wonderful and creamy!
Thanks so much for sharing what worked for you, Loretta!
I made this had some guest over , was a huge hit! Got a lot of compliments 🙂 yummy!
So glad you enjoyed it, Kristina!
A lot of work for results for a dish the taste like jar Alfredo sauce. This was time consuming and very unspectacular. When will I learn to not follow recipes that have boughten packages of seasonings, gravy, soups etc. included in the recipe. I know better!
I’m sorry to hear you didn’t enjoy this recipe, Renee!
Easy & delicious! I used 2 pkgs of ranch mix & a full 8oz brick of cream cheese. When I cooked the pasta , I cooked covered for 15 minutes, then uncovered for 5 minutes. This gets rid of too much liquid. I also warm up the cream cheese in microwave for about 30 seconds or so. That helps it meld into the liquid, chicken & pasta. Turned out fantastic!
We substituted ground beef and used beef broth. Loved it.