Name: Crack Chicken Penne
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 slices thick-cut bacon; 1 lb boneless, skinless chicken breast, cut into small bite-size pieces; 1 oz ranch seasoning (1 packet or 2 tbsp); 8 oz penne (or pasta of your choice); 3.5 cups low-sodium chicken broth (or no-salt-added); 4 oz cream cheese; 2 cups shredded cheddar cheese; 1 tbsp chopped parsley (for garnish)

I still remember the first time I made this creamy, bacon-studded pasta for a hungry weeknight table — it vanished in minutes. Crack Chicken Penne is comfort food speed-dial: tender chicken tossed in a ranchy, cream-cheese sauce, penne that holds onto every bit of sauce, and crispy bacon for crunch. It’s perfect when you want something indulgent without spending hours in the kitchen. If you love easy chicken dinners with rich, homey flavor, you might also enjoy this best chicken crockpot recipe for another low-effort weeknight winner.

What makes this recipe special

This dish combines three crowd-pleasing comforts: ranch seasoning for bright savory notes, cream cheese for lusciously smooth sauce, and cheddar for gooey melt. It’s a one-pot dinner (you only need a Dutch oven), so cleanup is minimal. That makes it ideal for busy families, potlucks, or when you want something that feels special but is shockingly simple to make.

“A perfect weeknight hack: creamy, bacon-forward, and ready before anyone complains about being hungry.”

The cooking process explained

Overview: Crisp bacon → brown bite-sized chicken in reserved bacon fat → toss chicken with ranch → add penne and chicken broth and simmer → melt in cream cheese and cheddar → return bacon and serve. Expect about 30–40 minutes from start to finish, mostly hands-off while the pasta simmers. If you like creamy one-pot meals with bold flavors, this method gives maximum sauce cling with minimal fuss — similar building blocks are used in my favorite cream cheese chicken chili, where dairy transforms the broth into comfort food gold.

What you’ll need

4 slices thick-cut bacon
1 lb boneless, skinless chicken breast, cut into small bite-size pieces
1 oz ranch seasoning (1 packet or 2 tbsp)
8 oz penne (or pasta of your choice)
3½ cups low-sodium chicken broth (or no-salt-added)
4 oz cream cheese
2 cups shredded cheddar cheese
1 tbsp chopped parsley (for garnish)

Notes and substitutions:

Swap bacon for turkey bacon or omit for a lighter dish; add a drizzle of olive oil if you remove the bacon fat.
Use rotini, shells, or ziti instead of penne — shapes with ridges or pockets hold the sauce well.
Low-sodium broth lets you control salt; adjust at the end after cheese and bacon are added.

Step-by-step instructions

Crisp up the bacon: Heat a large Dutch oven over medium. Fry the bacon until crisp, 3–6 minutes. Transfer to a paper towel-lined plate. Drain fat until about 1 tablespoon remains in the pot.
Prepare the bacon bits: When cool, chop the bacon into small pieces. Set aside.
Sauté the chicken: Increase heat to medium-high. Add the chicken pieces to the reserved bacon fat and cook about 3 minutes, stirring, until the outsides are lightly golden.
Season with ranch: Sprinkle the ranch seasoning over the chicken and stir to coat evenly. The ranch gives the dish its signature tang.
Add pasta and broth: Pour in the penne and chicken broth. Stir, bring to a boil, then reduce to a gentle simmer. Cover and cook 15–20 minutes, stirring occasionally to prevent sticking.
Check pasta doneness: Taste for al dente or desired tenderness. There should be a little cooking liquid left — this becomes the sauce. Add more broth if it seems dry.
Incorporate cream cheese: Add dollops of cream cheese and stir until fully melted and smooth, creating a creamy base.
Bring back the bacon and cheese: Stir the bacon bits into the pot, then add about 1½ cups of the shredded cheddar. Mix gently until melted and evenly distributed.
Top with more cheese: Sprinkle the remaining cheddar over the surface. Cover for 30 seconds off heat so the residual heat melts the cheese. For a browned top, broil the Dutch oven for 3–5 minutes, watching carefully.
Garnish and serve: Finish with chopped parsley for freshness and color. Serve immediately.

Best ways to enjoy it

Serve Crack Chicken Penne with a crisp green salad or steamed broccoli to cut through the richness. For a heartier meal, pair it with roasted Brussels sprouts or garlic bread for sopping up any extra sauce. Plate it in warm bowls so the cheese stays melty — a shallow pasta bowl shows off the bacon and herbs nicely.

Storage and reheating tips

Cool leftovers quickly and store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low heat with a splash of chicken broth or milk to loosen the sauce and prevent drying out. To freeze: portion into freezer-safe containers and freeze up to 2 months; thaw overnight in the refrigerator before reheating. If you’d like ideas for using leftover chicken and broth from this meal, see this chicken soup recipe for a comforting repurpose. Always reheat to an internal temperature of 165°F (74°C) for food safety.

Pro chef tips

Salt last: Because bacon and cheddar add salt, taste at the end and adjust only if needed.
Even chicken pieces cook faster and more uniformly — aim for 1/2- to 3/4-inch cubes.
Keep a wooden spoon handy to scrape the bottom of the pot while simmering; that prevents burning and lifts flavor into the sauce.
If the sauce separates or looks grainy after reheating, whisk in a tablespoon of cream or a splash of hot broth to re-emulsify.

Creative twists

Veg-forward: Stir in baby spinach or peas in the last 2 minutes of cooking for color and nutrients.
Heat: Add 1/4–1/2 tsp crushed red pepper or a diced jalapeño when sautéing the chicken.
Lighter version: Use reduced-fat cream cheese and half the cheddar, then finish with a squeeze of lemon to brighten flavors.
Swap the protein: Try shredded rotisserie chicken for a faster shortcut, or use chopped smoked sausage instead of bacon for a different savory profile.

Your questions answered

Q: Can I make this gluten-free?

A: Yes. Use a gluten-free pasta and confirm your ranch seasoning is gluten-free. The method stays the same; cooking time may vary by pasta brand.

Q: How long does this take from start to table?

A: Plan on about 30–40 minutes: 5–10 for prep and 20–30 for cooking and melting the cheese.

Q: Is the recipe freezer-friendly?

A: Yes — portion into airtight containers and freeze up to 2 months. Thaw overnight in the fridge before reheating gently with a splash of broth.

Q: Can I use thighs instead of breasts?

A: Boneless skinless thighs work well and add extra juiciness. Cut them into similar-sized pieces and follow the same cooking times, though they may take a minute or two longer to brown.

Q: What if my sauce is too thin or too thick?

A: Too thin — simmer uncovered a few minutes to reduce. Too thick — stir in small amounts of warm broth or milk until desired consistency is reached.

Conclusion

Crack Chicken Penne is a reliable weeknight crowd-pleaser that balances creamy richness with salty crunch and zesty ranch flavor. It’s easy to scale, forgiving, and stores well for quick lunches. For another take on this style of pasta, check out my inspiration from Crack Chicken Penne – Jo Cooks, and for additional variations and tips, see this Crack Chicken Pasta Recipe – Easy Chicken Recipes. Enjoy — and don’t forget extra parsley for color.