Ditch your boring tomato sauce recipe, and try making this creamy, zesty Crack Chicken Penne instead.
This crack chicken penne is so irresistibly delicious, you’ll find yourself going back for seconds (and thirds) before you even realize it. This one-pot wonder combines everything I love about comfort food: crispy bacon, tender seasoned chicken, pasta, and not one but two different types of cheese that come together to create pure magic in every single bite.
Having gone to culinary school in Italy, I typically tend to veer away from Italian-American pasta recipes because I often find them too heavy. However, this crack chicken penne recipe is my one exception. The bacon renders its smoky fat, which becomes the base for browning the chicken and infusing it with incredible flavor. The ranch seasoning might sound odd, but it adds that familiar, savory taste we all crave. The pasta cooks directly in the chicken broth, absorbing every bit of that rich, savory liquid. Then comes the cream cheese and cheddar cheese finale that transforms this into the cheesiest pasta dish!
In under 40 minutes, you can have a meal that serves six people generously, making it perfect for busy weeknights or even a dinner party. The beauty of this recipe lies not only in its incredible taste but also in its simplicity—minimal prep work, one pot to clean, and maximum flavor payoff.
How can I add more flavor to this recipe?
If you want to add a bit more flavor to this recipe, I recommend sautéing diced onions and minced garlic in the bacon fat before adding chicken. The onions and garlic will be caramelized in the bacon fat, making it even tastier. I’ve also deglazed the pan with a splash of white wine for extra depth after caramelizing the onions and garlic. Just be sure to cook off the wine for a few minutes to eliminate the raw alcohol taste and concentrate the flavors before adding the chicken broth. You could also add a dash of red pepper flakes, smoked paprika, or Cajun seasoning alongside the ranch mix if you want to take the spice level up a notch.
How do I store leftovers?
If you’ve got any leftovers from this crack chicken penne recipe, you can store them in an airtight container in the refrigerator for up to 3 or 4 days. To reheat, place the pasta in an oven-safe baking dish, add 2-3 tablespoons of chicken broth or milk to prevent it from drying out, cover it tightly with foil, and heat it at 350°F for 15-20 minutes until warmed through. For the stovetop, you can heat it in a large skillet over medium heat, adding splashes of broth or milk as needed to loosen the sauce, stirring frequently for 8-10 minutes until heated evenly. I don’t recommend freezing the pasta because the cheesy sauce is likely to become grainy upon thawing.
Serving suggestions
While this crack chicken penne recipe is absolutely divine on its own, its taste is even better alongside a few side dishes. The last time I made this recipe, I wanted to make sure some greens got on the table, so I whipped up some Steamed Brussels Sprouts, a big bowl of this Italian Salad, and Roasted Zucchini. I also picked up a crusty loaf of sourdough from my neighborhood bakery to soak up that delicious sauce. For dessert, I recommend sticking to the Italian theme and trying this delightful Panna Cotta recipe.
Crack Chicken Penne
Ingredients
- 5 slices thick-cut bacon chopped
- 1 pound boneless skinless chicken breast cut into bite-sized pieces
- 1 ounce ranch seasoning mix
- 1/2 pound uncooked penne pasta
- 3 2/3 cups low-sodium chicken broth
- 4 ounces cream cheese cubed (room temperature)
- 2 cups shredded cheddar cheese divided
- Chopped fresh parsley for garnish
Instructions
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In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pot.
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Add the chicken pieces to the pot and cook over medium-high heat for about 3 minutes until they start to brown. Sprinkle with the ranch seasoning mix and stir to coat evenly.
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Stir in the penne pasta and chicken broth. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15-20 minutes until the pasta is al dente, stirring occasionally.
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Mix in the cream cheese until it melts and the sauce becomes smooth. Return the bacon to the pot and stir in 1 1/2 cups of the cheddar cheese until fully melted.
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Sprinkle the remaining cheddar cheese over the top, and cover the pot for about 30 seconds to allow the cheese to melt further. Then garnish with chopped parsley and serve hot.
Nutrition
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