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Crack Chicken Penne

Crack Chicken Penne is a creamy, cheesy one-pan pasta made with diced chicken, ranch seasoning, and crispy bacon. Tender penne is tossed through a smooth cheddar-ranch sauce until it clings to every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Penne pasta
  • 12 oz penne pasta
Chicken
  • 2 tbsp olive oil
  • 1.5 lb boneless skinless chicken breasts diced
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
Creamy ranch sauce
  • 8 oz cream cheese softened
  • 1 packet (1 oz) ranch seasoning mix
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1.5 cup shredded cheddar cheese
Bacon and garnish
  • 8 slices bacon cooked and crumbled
  • 2 green onions sliced

Equipment

  • 1 large skillet

Method
 

Cook and prep
  1. Cook penne according to package directions, then drain and set aside while you make the sauce.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Season the diced chicken with garlic powder and black pepper.
  4. Cook chicken in the hot skillet for 6–8 minutes, stirring occasionally, until golden and fully cooked.
Make the creamy sauce
  1. Reduce heat to medium, then add cream cheese, ranch seasoning mix, chicken broth, and heavy cream.
  2. Stir until smooth and creamy, scraping up any browned bits from the pan.
  3. Mix in cheddar cheese and stir until melted and glossy.
Combine and finish
  1. Add drained penne and toss to coat thoroughly in the sauce.
  2. Stir in most of the bacon, reserving a little for topping.
  3. Simmer for 2–3 minutes, stirring so the pasta stays evenly coated.
  4. Garnish with the remaining bacon and the sliced green onions, then serve immediately.

Notes

For the creamiest texture, soften the cream cheese first so it melts quickly when the heat is reduced to medium. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat gently on the stove with a splash of chicken broth to loosen the sauce. Freezing is not recommended because the dairy can break after thawing. For a lighter option, use reduced-fat cream cheese and heavy cream substitutes (or half-and-half) while keeping the ranch flavor the same.