Crack chicken penne might sound scandalous, but it’s the best kind of addictive!
This one-pot wonder is loaded with tender chicken, crispy bacon, and a creamy, cheesy sauce. I can’t resist it!
The best part? It’s so easy to make and is guaranteed to satisfy. I made it last week, and my family devoured it!
It’s the kind of dish that makes you feel like a culinary rockstar, even if you’re just a beginner in the kitchen.
Why You’ll Love This Crack Chicken Penne
Here’s why you’ll be addicted to this dish:
One-Pot Wonder: This dish is a true one-pot meal. You spend less time on cleanup and more time enjoying it.
Flavor Bomb: The combination of smoky bacon, tangy ranch seasoning, and creamy cheese creates the most amazing flavor.
Family Favorite: It appeals to all ages, so it’s perfect for busy families. Kids love the creamy, cheesy pasta, while adults appreciate the depth of flavor from the bacon and ranch seasoning.
Leftover-Friendly: Leftovers reheat beautifully for lunch the next day.
Ingredients
Here’s what you need for this irresistible dish:
- Chicken Breasts: The star of the show to soak up all the delicious flavors.
- Smoked Bacon: It’s crispy, smoky, and impossible to resist.
- Yellow Onion: It adds a subtle sweetness and slight crunch.
- Ranch Seasoning Mix: This secret ingredient gives it the signature “crack” flavor.
- Chicken Broth: The savory liquid base brings everything together and ensures the pasta cooks to perfection.
- Penne Pasta: Sturdy and satisfying, the ridges capture the luscious sauce in every bite.
- Cream of Chicken Soup: It makes the sauce velvety smooth and oh-so-comforting.
- Cream Cheese: It melts into the sauce for an extra layer of indulgence.
- Colby Jack Cheese: It offers a perfect balance of sharpness and creaminess.
- Salt and Black Pepper: The dynamic duo of seasonings enhances all the flavors.
- Fresh Parsley: To add a pop of freshness and color!
How to Make Crack Chicken Penne
Making this dish couldn’t be easier:
1. Cook the bacon in a large skillet over medium heat until crispy. Transfer to a paper towel to drain and remove all but 2 tbsp bacon grease from the skillet.
2. Season the chicken and cook with the onion and cook until lightly browned.
3. Add the broth, seasonings, and pasta, bring to a boil, then reduce the heat to low, cover, and simmer until pasta is al dente.
4. Stir in the cream cheese and cream of chicken soup until fully combined. Mix in the shredded Colby jack, cooked bacon pieces, and parsley.
5. Top with the remaining Colby Jack and cover until cheese is melted. Garnish with the reserved bacon and parsley. Serve immediately.
Slow Cooker Method
Want a more hands-off dinner? Try this easy slow cooker method:
- Add the chicken, onion, salt, pepper, and 2 cups of broth to a 6-quart slow cooker.
- Cook on LOW for 5-6 hours, then shred the chicken.
- Add the pasta, ranch, cream cheese, soup, and 1 cup of cheese. Mix well and cook on HIGH for 30-40 minutes (stir well halfway).
- While that cooks, fry the bacon until crispy.
- Stir the mix again, top with the remaining cheese, pop the lid on, and let it melt. Then serve with the bacon and chopped fresh parsley.
If the pot looks dry after cooking the chicken, add 1/2 cup of water with the pasta.
Tips For the Best Crack Chicken Penne
This recipe is so easy, it’s hard to mess it up, but these tips make it truly shine!
- Be careful with the browning. Only sear the chicken in the bacon fat. Do not cook it all the way through, as it will finish cooking with the pasta. Fully cooking the chicken in the beginning will make it dry and overcooked.
- Keep a watchful eye. Set a timer once you add the penne so you don’t overcook it. Check the pasta about 1 to 2 minutes before it should be done according to package directions.
- Get shredding! Use freshly shredded cheese instead of pre-shredded packaged cheese. Pre-shredded has additives to prevent clumping and doesn’t melt as smoothly.
- Try a bacon hack. Place the bacon in the freezer for about an hour to firm it up. This makes it much easier to dice into small pieces.
- Get rid of the grease. Depending on the fat content of your bacon, you may need to remove some of the excess grease. Leave bout 1 tablespoon in the pot to cook the chicken.
- Spice it up. For a kick, add red chili flakes, cayenne pepper, or diced jalapeños to the ranch seasoning.
How to Store
If you have leftover chicken pasta, follow these steps to enjoy it a second time around:
To Store: Keep leftover chicken penne in an air-tight container in the refrigerator for up to 3 days. Let the pasta cool completely before storing.
To Reheat: Reheat individual portions in the microwave, stirring every 30 seconds until heated through. Reheat larger amounts in a saucepan over medium-low heat. Add a splash of milk or broth or extra cream cheese if needed to restore creaminess.
Note: I don’t recommend freezing this dish as the sauce will likely split after thawing.
More Addictive Recipes To Try
Crack Chicken Sliders
Crack Potatoes
Low-Carb Crack Slaw
Crack Chicken Noodle Soup
Crack Chicken Penne
6
servings10
minutes30
minutes595
kcalThis one-pot crack chicken penne is creamy, cheesy, and loaded with flavor from the bacon, ranch, and tender chicken. You’ll be instantly addicted!
Ingredients
6 slices smoked bacon, diced
2 boneless, skinless chicken breasts (about 1 lb), cut into 1-inch cubes
1/2 cup diced yellow onion
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (1 ounce) packet ranch seasoning mix
3 cups chicken broth
16 ounces penne pasta, uncooked
1 (8 ounce) block cream cheese, cubed
1 (10.5 ounce) can condensed cream of chicken soup
2 cups shredded Colby jack cheese, divided
2 tablespoons chopped fresh parsley
Instructions
- In a large skillet over medium heat, cook the diced bacon until crispy, about 9-11 minutes. Transfer to a paper towel-lined plate, reserving 1/4 cup for garnish. Drain all but 2 tbsp bacon grease from the skillet.
- Season the cubed chicken with salt and pepper. Add to the skillet with the onions and cook until lightly browned, about 5-6 minutes. The chicken may not be fully cooked through.
- Stir in the ranch seasoning and chicken broth. Bring to a boil, then add the penne pasta. Reduce heat to low, cover, and simmer until pasta is al dente, about 15-20 minutes.
- Remove the lid and stir in the cream cheese and cream of chicken soup until fully combined. Mix in 1 1/2 cups shredded Colby Jack, cooked bacon pieces (except reserved 1/4 cup), and 1 tbsp parsley.
- Top with remaining 1/2 cup Colby Jack (do not stir) and cover until the cheese is melted, about 2-3 minutes.
- Remove the lid and garnish with reserved 1/4 cup bacon and remaining 1 tbsp parsley. Serve immediately.
Notes
- Use full-fat cream cheese in a block for the creamiest texture.
- Shred the cheese yourself for better melting.
- Add red pepper flakes or diced jalapeños for some heat. Or season the chicken with Cajun spices for added oomph!
- Serve with garlic bread and a side salad for a complete meal.
Hello! I am a huge fan of anything crack chicken, but I was wondering…. can this be made in a crockpot? I’ve become addicted to mine and use it as much as I can. lol As a beginner “chef’ I would be completely lost on how to convert this to a crockpot meal. So what exactly would the recipe be? THANKS!!
Hi Sheena,
Here’s how to make this in the slow cooker
1. Add the chicken, onion, salt, pepper, and 2 cups of broth to a 6-quart slow cooker.
2. Cook on LOW for 5-6 hours, then shred the chicken.
3. Add the pasta, ranch, cream cheese, soup, and 1 cup of cheese. Mix well and cook on HIGH for 30-40 minutes (stir well halfway).
4. While that cooks, fry the bacon until crispy.
5. Stir the mix again, top with the remaining cheese, pop the lid on, and let it melt. Then serve with the bacon and chopped fresh parsley.
If the pot looks dry after cooking the chicken or after 20 minutes with the pasta, add 1/2 cup of water.
1. What am I supposed to do with the diced onion?
2. `Regular’ or `Condensed’ Cream of Chicken soup?
3. I added 4 cloves of minced garlic. Because…garlic.
Hi Dani!
I’ve amended the recipe to include the onions (they go in with the chicken)
And I’ve included “condensed” soup in the recipe description.
Good call on the garlic! I add it to everything, too 🙂
Thanks!
Kim, generally when I leave a comment, I don’t wish to be too critical, I made this for dinner this evening and my Husband thought that it tasted good, which is great because it is just the two of us and we are in our 70’s and there are a lot of leftovers. My Husband likes leftovers.
First let me tell you that on the ingredients list you have 1/2 Cup of minced yellow onion; however, in the instructions the onion is not mentioned.
I went to the grocery store this afternoon and purchased the ingredients that I did not have on hand. I purchased a pound and a quarter of Purdue cut up skinless boneless chicken breast to save some prep work, a quart container of Swanson Chicken broth which is 4 cups of broth, a pound of Oscar Meyer bacon, only used about 1/3 pound, 8 oz. of Cabot Coulby Jack cheese, grated off the block at home, Campbells Cream of Chicken soup, Philadelphia whipped cream cheese and everything else I had at home already.
I found that the chicken should have been browned a bit more and the amount of 4 cups of broth was twice as much as needed for consistency. Also with 4 cups of broth the seasoning was extremely watered down even with all the bacon and cheeses I felt it was too bland.
I have made several of your recipes so far, that turned out much better. Looking forward to trying the Pecan Pie Brownies, my Husband swooned when I showed him the photo.
The next time I try this recipe I will make changes and let you know if it looks like your photo and is not as bland.
Hi Pat!
Thanks for catching the typo in the recipe. I’ve added the onion to the post and method 🙂
I’ve also modified the amount of pasta, as you’re right, 4 cups of broth is too much for 8 ounces of pasta. It was supposed to be 16 ounces.
Though another reason you may have found this thin is the whipped cream cheese.
When cooking and baking, it’s almost always best to use full-fat cream cheese in a block.
It has more calories, but it’s vital to thicken the sauce.
I hope you try the brownies! I made them last weekend and they didn’t last 2 days!
You should have your own cooking show! Excellent recipes!!
Can this be frozen before baking?
Hi Nancy!
This dish isn’t baked. It’s made on the stove in a large skillet.
I don’t recommend freezing it as the dairy in the sauce is likely to split after thawing.
If you really want to, you can cool then wrap leftovers in plastic or transfer them to an airtight container and freeze for 2-3 months.
Thaw in the fridge overnight then reheat very slowly on the stove with a bit of extra cream cheese. That should help it come back together 🙂
Is there something I can use in place of the cream of chicken soup? Maybe half and half or sour cream?
Yes, Mary. You can substitute sour cream for the cream of chicken soup. It will alter the flavor slightly, but it should still taste delicious. If you have chicken broth on hand, you could mix in a little of that to thin the sour cream and bring a bit more of the chicken flavor back in. I’d probably use a little more than half a cup of sour cream and mix it with 1/4 cup chicken broth. Taste it and adjust with more chicken broth if needed. I’m less sure about substituting half and half.
You could also swap the cream of chicken out for cream of celery or cream of mushroom, though again, the final flavor will be slightly different. (Still yummy, though.)
Making this tonight and forgot to buy the Colby Jack… would it be terrible to use the mix Mexican (no spices)? I might just have to as I don’t feel like going to the store! 🤞🏼
I have never tried it, Christina, but honestly, I don’t think it would be bad. It might just give it a bit of extra tanginess. I love Mexican cheese blend, so I often add it to recipes that call for other types of cheese.
This was a great recipe to take to a potluck or to savor on a cold night when a comfort food is the order of the day! Hubby and I both loved it, but, we won’t be adding it to the weekly rotation as it is just too rich for every week. BUT, I am definitely keeping the recipe handy for a cold winter night this coming season! Made and reviewed for my YouTube channel.
So glad you enjoyed the recipe, Jackie!
And yes, I agree. This one is definitely a “decadent soup” if such a thing exists. Haha.