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.
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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
This one-pot crack chicken penne is creamy, cheesy, and loaded with flavor from the bacon, ranch, and tender chicken. You'll be instantly addicted!
6
servings10
minutes30
minutes595
kcalIngredients
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.
35 Comments
Please do not use illegal drug references (ie Crack) to describe your recipes
Thank you
Waste of time and money. No flavor and way too much fat. Unfortunately I had to throw most of it away.
Can this recipe be made in a slow cooker/crock pot?
Sounds and looks delicious. It’s on my menu to make for dinner tonight.
Has anyone tried chicken thighs in this recipe
It turned out great ! And your instructions were fantastic… I even impressed my wife … YAYYY !!
I make this at least twice a month. I am gluten free so I simply use gluten free penne pasta (I use and love Jovial brand), and gluten free cream of mushroom soup (I prefer that over cream of chicken soup, just personal preference). I also add 2 cloves minced garlic and a can of diced tomatoes with the juice. it adds a lovely color to the dish and a great taste that compliments the dish. My whole family loves it!
I made this for dinner last night. It was very good. I only used a cup of shredded cheese after reading other reviews. I did put a handful on top too. It was very good.
Sounds real good. Can’t wait to make this
So easy to make. My family lived this. It will become a regular on our weekend menu.
this was delicious I did do a few changes with what I had on hand.
used boneless chicken for the breast
used montery cheese for the Colby cheese
used 16oz elbow mac for the penne
I did use 4cups of chicken broth. Will definitely make this again.
I love this recipe, easy and simple, tastes great, I served with garlic breadsticks and mixed veggies. Great for just me and my husband.
Looks delicious
We really enjoyed this. It was ranchy and creamy, perfect for a cold evening. I did make a couple “mistakes” when I made it so I wanted to give a heads up to others. I used a well seasoned homemade chicken stock that I needed to use up. It really muted the ranch flavor so I had to add more. I would stick with regular chicken broth for this. I also had mini-penne on hand, and I should have added less than the 16 ounces in the recipe. It was a little too much pasta compared to what regular penne would have been. But those were a me issue and nothing to do with the recipe. We will definitely have this one again.
Is there a substitute for the cream cheese?
I want to make this for dinner tonight but don’t have crea Cheese on hand. I live in the country and can’t justify a trip into town for one item
Hi Rhonda!
You could use sour cream, mascarpone cheese, Greek yogurt, or drained ricotta cheese – but the flavor will be different with the sour cream and yogurt.
Another great option is 1/2 cup heavy cream and 1/4 cup grated Parmesan.
You get creaminess and cheese flavor with that one 🙂
What can I use in place of ranch seasoning as hard to get in UK?
Hi Anne Marie!
We don’t have anything that will give you the same taste, but you could try Garlic Herb Seasoning or All-Purpose Seasoning: Look for a blend that includes garlic, onion, and herbs for a versatile option.
You can make your own ranch, too:
DIY Ranch Seasoning Substitute
Combine the following ingredients:
1 tablespoon dried parsley
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried chives
1/2 teaspoon salt
1/4 teaspoon black pepper
Adjust to Taste:
Add a pinch of paprika or cayenne for a little extra kick.
Mix in 1/4 teaspoon of sugar for a slight sweetness, similar to store-bought blends.
I make the above in bulk and keep it in a glass jar for when I find a recipe that need it.
You can also get Ranch dip mixes on Amazon UK. I’ve tried the Happy Valley brand and it’s pretty decent 🙂
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.
Hi there, I want to try this in the instant pot tonight. Any suggestions?
Hi, Tara!
I’m so sorry for the delayed response! Did you make this in your InstantPot? If so, how did it turn out?
If you haven’t, here’s how I would modify the recipe to try it:
Ingredients:
Same as the original
Instructions:
1. Use the Sauté function to cook the diced bacon until crisp. Remove and set aside, but DO NOT discard the bacon grease.
2. Season the chicken with salt and pepper. Add it and the onions to the pot and sauté for 3-4 minutes until lightly browned.
3. Add the ranch seasoning and chicken broth. Stir to deglaze the bottom of the pot.
4. Add the uncooked pasta, ensuring it’s mostly submerged in the liquid. Do not stir.
5. Close the lid and cook on High Pressure for 4 minutes. Use a quick pressure release to prevent overcooking the pasta.
6. Open the lid and stir in the cream cheese, cream of chicken soup, and 1 1/2 cups of Colby jack cheese. Stir until the cheeses are melted and fully incorporated.
7. Mix in the cooked bacon pieces (reserving 1/4 cup for garnish) and 1 tablespoon of parsley.
8. Top with the remaining 1/2 cup of Colby jack cheese and let sit for 2-3 minutes until the cheese melts.
9. Garnish with reserved bacon and remaining parsley before serving.
Keep in mind, the sauce will thicken as it cools, so let it sit a few minutes before serving. That should do the trick! 🙂
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.
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.)
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 🙂