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Crack Chicken Penne

Crack chicken penne is a weeknight chicken pasta dinner with penne tossed in a thick ranch cream cheese sauce, shredded chicken, crispy bacon bits, and melted cheddar. The sauce simmers to a lightly thickened finish so every bite clings, then cheddar melts on top for a rich, creamy texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 710
Ingredients Equipment Method Notes

Ingredients
  

Chicken pasta base
  • 3 cooked chicken shredded
  • 8 bacon cooked crispy and crumbled
  • 12 oz penne pasta cooked
  • 1 tbsp olive oil
  • 3 garlic minced
  • 1 packet (1 oz) ranch seasoning mix
  • 8 oz cream cheese softened and cubed
  • 1 cup chicken broth
  • 0.5 cup heavy cream
  • 1.5 cup shredded cheddar cheese
  • 1 fresh chives for garnish

Equipment

  • 1 large skillet

Method
 

Sauté garlic
  1. Heat olive oil in a large skillet over medium heat, then cook the minced garlic for 1 minute, stirring, until fragrant.
  2. Add chicken broth and cubed cream cheese to the skillet, then stir over medium-low heat until the cream cheese melts completely and the mixture looks smooth.
Build the ranch sauce
  1. Stir in ranch seasoning mix and heavy cream, then simmer for 3-4 minutes over medium-low heat until slightly thickened and glossy.
Combine pasta and toppings
  1. Add shredded chicken, most of the bacon, and the cooked penne, then toss until everything is evenly coated in the ranch cream cheese sauce.
  2. Top with shredded cheddar cheese, then cover the skillet for 2-3 minutes over medium-low heat until the cheddar fully melts.
Finish and serve
  1. Garnish with the remaining bacon and fresh chives, then serve immediately while the sauce is hot and creamy.

Notes

Pro tip: use fully cooked, hot penne and pre-cooked bacon so the sauce clings right away; if it thickens too much on the stove, loosen with a splash of chicken broth. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stovetop with a bit of broth or cream to restore creaminess. Freezing is not recommended because the cream cheese sauce can separate after thawing. For a lighter swap, use low-fat cream cheese and half-and-half (or evaporated milk) for a similar flavor with reduced fat.