Crack Chicken Penne Recipe - Pasta Dinners Everyone Loves
Some recipes don’t just taste good—they instantly earn a permanent spot in your weeknight rotation. This Crack Chicken Penne is exactly that kind of dish. Creamy, cheesy, packed with smoky bacon, and loaded with juicy chicken, it’s basically comfort food with a capital C. And yes, it all happens in one pot, which means fewer dishes and more time to actually enjoy your Pasta Dinners.
So, what’s with the “crack chicken” name? The internet decided that ranch seasoning + bacon + cheese = dangerously addictive. Honestly, they weren’t wrong. That trio turns ordinary Chicken Penne Pasta into something people keep “just one more bite”-ing until the pan is mysteriously empty. Coincidence? I think not.
This version takes the classic crack chicken vibe and transforms it into one of those cozy Pasta Dinner Recipes that feels fancy but takes minimal effort. You toss in your penne, cook it to that perfect Al Dente bite, stir in creamy cheese, ranch, and crispy bacon, and boom—Chicken Penne that tastes like you spent hours in the kitchen. Spoiler: you didn’t.
Busy weeknight? This dish has your back. Fry the bacon ahead of time, stash it in the fridge, and keep that bacon fat (yes, keep it). Cooking your chicken in it makes the flavor next-level. IMO, that’s the real secret weapon here.
Whether you’re looking for easy Chicken Dishes Recipes, family-friendly Chicken Dinner Recipes, or Main Dish Recipes that impress without stress, this one checks all the boxes. Who wouldn’t love pasta, cheese, chicken, and bacon in one glorious bowl?
Crack Chicken Penne Recipe - Pasta Dinners Everyone Loves
Ingredients
- 4 slices thick-cut bacon
- 1 lb boneless, skinless chicken breast, cut into small chunks
- 1 packet ranch seasoning (about 2 tablespoons)
- 8 oz penne pasta (or any pasta you like)
- 3½ cups chicken broth (low sodium preferred)
- 4 oz cream cheese, cubed
- 2 cups shredded cheddar cheese
- 1 tablespoon chopped parsley
Directions
- Start by cooking the bacon in a large Dutch oven or heavy pot over medium heat until crisp. Take the bacon out and place it on paper towels to drain. Carefully pour off most of the grease, leaving roughly one tablespoon in the pot. Chop the bacon into small pieces and set aside.
- Add the chicken to the same pot with the reserved bacon fat. Cook over medium-high heat for about 3 minutes, just until the outside starts to brown. The chicken doesn’t need to be fully cooked yet. Sprinkle in the ranch seasoning and stir well so every piece of chicken gets coated.
- Pour in the uncooked penne and chicken broth, then stir to combine. Bring everything to a boil, lower the heat, cover the pot, and let it simmer for 15–20 minutes. Stir occasionally so the pasta doesn’t stick. Cook until the pasta reaches your preferred doneness (Al Dente works great). There should still be some liquid in the pot; add a splash more broth if it looks too dry.
- Stir in the cream cheese and mix until it melts into a smooth, creamy sauce. Add the chopped bacon and about 1½ cups of the cheddar cheese, stirring until everything is evenly combined and the cheese is fully melted.
- Sprinkle the remaining cheddar over the top. Cover the pot for about 30 seconds, then turn off the heat and remove the lid so the cheese melts on top. For a golden, bubbly finish, you can also place the pot under the broiler for a few minutes.
- Finish with a sprinkle of parsley and serve while hot.
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