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!
Top Reader Reviews
Very good will be cooking again and so easy to make
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I made this had some guest over , was a huge hit! Got a lot of compliments 🙂 yummy!
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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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One Simple Tip!
If the sauce seems to be coming out too liquid-y, let the mixture simmer for a few minutes without the lid to help release some of the moisture. Also, cream cheese sauces tend to thicken as they cool. The pasta can also be cooked without the lid for the final few minutes if you’re worried about too much liquid.
Crack Chicken Pasta Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 4 strips 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 shredded cheddar cheese (divided)
- 1 cup shredded mozzarella cheese
Optional Garnishes:
- grated parmesan cheese
- fresh parsley
Instructions
- In a large sauté pan or cast iron skillet set over medium heat, cook the bacon. When crispy, transfer to a paper towel-lined plate.4 strips bacon
- Leave the bacon fat in the skillet and add the chicken.1 pound boneless, skinless chicken breasts
- Cook for 2-3 minutes until it begins to brown.
- Sprinkle the ranch mix over the chicken and stir to coat.1 ounce ranch seasoning mix
- Add the pasta.8 ounces dry penne pasta
- Pour in the chicken broth. Stir and bring to a boil.4 cups low-sodium chicken broth
- Once boiling, reduce the heat to low, cover, and cook for 15-20 minutes until the pasta is just past al dente. Stir occasionally.
- 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 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.grated parmesan cheese
- Serve garnished with Parmesan and parsley.fresh parsley
Notes
- I prefer to use a cast iron skillet for this recipe because it holds everything well, and distributes heat evenly for perfect cooking.
- The bacon can be cooked ahead of time, stored in the fridge, and added to the pasta as instructed.
- 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.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Watch one of our trusted recipe testers make this!
Juicy chicken, bacon, ranch, and cheese makes the most delicious pasta.
How to Make Crack Chicken Pasta Step by Step
Prep: Gather the list of ingredients for this chicken and penne recipe. I recommend setting the cream cheese out on the counter for 30 minutes before starting, so that it’s soft enough to cut and melt into the pasta.
Cook the Bacon: In a large sauté pan or cast iron skillet set over medium heat, cook the 4 strips of bacon and chop into crumbles. When crispy, transfer to a paper towel-lined plate. This can be cooked ahead of time and stored until ready to use.
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: Then sprinkle 1 ounce of ranch seasoning mix (1 packet) all over the chicken, and stir to coat.
Add Pasta and Broth: Next, add 8 ounces of dry penne pasta, then pour in 4 cups of 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: Once the pasta is cooked, remove the lid and add 4 ounces of softened cubed cream cheese. Stir until it melts and turns into a creamy sauce.
Stir in 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: Sprinkle the remaining cheddar cheese over the top of the pasta. Cover for about 1 minute to let the cheese melt.
Serve: Serve crack chicken pasta garnished with Parmesan and parsley!
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 to help revive the sauce.
I don’t recommend freezing leftovers, because cream-based recipes don’t freeze or thaw well–they tend to get grainy when reheating.
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