This Crack Chicken Penne became my go-to weeknight rescue the first winter I needed something both comforting and fast. I discovered this combination while trying to riff on the popular creamy chicken-and-bacon flavors using pantry pasta and one pot for minimal cleanup. The result was exactly what I wanted: tender, seasoned chicken, salty crisp bacon, al dente penne and a luscious, cheesy sauce that clings to every bite. It turned a casual dinner into an instant family favorite—my partner declared it “dinner genius” on night one and our neighbors asked for the recipe after a spontaneous dinner party.

What makes this dish special is the contrast of textures and the ease of execution. The crisp bacon and browned chicken give savory bite, while the cream cheese and cheddar create a decadent sauce without heavy cream. I like that the recipe uses pantry staples—pasta, a packet of ranch seasoning, cream cheese and broth—so it’s easy to pull together when time is short. While the dish feels indulgent, you can control the salt by choosing low-sodium broth and lean chicken, so it fits nicely into a balanced weekly rotation.

Ingredients

• Bacon: 4 slices thick-cut bacon—choose a center-cut or applewood-smoked variety for balanced salt and smoke. Fry until extra crisp; the rendered fat adds flavor when browning the chicken.
• Chicken: 1 pound boneless, skinless chicken breast, cut into bite-size pieces. Use fresh or thawed chicken; breasts work well here for lean texture—if using thighs increase cooking time slightly and expect richer flavor.
• Ranch seasoning: 1 ounce packet (about 2 tablespoons). I use the classic dry ranch packet; for lower sodium pick a reduced-salt mix or make a homemade blend with dried dill, parsley, garlic powder and onion powder.
• Penne: 8 ounces uncooked penne (or any short pasta like ziti or rotini). Penne captures the creamy sauce in its ridges—choose a quality semolina pasta for firm texture.
• Chicken broth: 3 1/2 cups low-sodium broth. This gives enough liquid for the pasta to cook and to form the base of the sauce—use low-sodium or no-salt-added to control final salt.
• Cream cheese: 4 ounces (one-third of an 8-ounce block), full-fat Philadelphia or store brand for richest sauce. Room temperature cream cheese blends more smoothly.
• Cheddar cheese: 2 cups shredded sharp cheddar, divided (about 8 ounces). A sharper cheddar gives more punch; shred your own for best melting.
• Parsley: 1 tablespoon chopped, for bright garnish—flat-leaf parsley is ideal but curly parsley works too.

Instructions

Cook the bacon: In a large Dutch oven over medium heat, fry 4 slices of thick-cut bacon until crisp, about 6–8 minutes depending on thickness. Use tongs to flip for even browning. Transfer bacon to a paper towel-lined plate and reserve about 1 tablespoon of the rendered fat in the pot; drain the rest to avoid an overly greasy sauce. Brown the chicken: Raise heat to medium-high and add the bite-size chicken pieces to the reserved bacon fat. Sear for about 3 minutes—turn once—until the outside has golden color but the interior may still be slightly pink. This initial browning builds flavor through the Maillard reaction and improves texture. Season the chicken: Sprinkle the 1-ounce ranch seasoning packet over the chicken and stir well to evenly coat each piece. The ranch mix adds concentrated savory and herb notes that carry through the sauce; if you prefer a milder taste use 1 1/2 tablespoons. Add pasta and broth: Pour in 8 ounces uncooked penne and 3 1/2 cups chicken broth. Stir to combine, bring the pot to a boil, then reduce to a gentle simmer. Cover and cook for 15–20 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and the liquid is mostly absorbed. There should still be some broth left to help create the sauce—add up to 1/2 cup extra broth if the pot looks dry before the pasta is done. Create the creamy sauce: Lower the heat to medium-low and add the 4 ounces of cream cheese. Stir until the cream cheese melts into the pasta and forms a silky sauce. Work slowly so the dairy integrates without clumping; if lumps remain, remove from heat and stir vigorously until smooth. Finish with cheese and bacon: Stir in the chopped bacon and about 1 1/2 cups of shredded cheddar until the cheese melts into the sauce. Sprinkle the remaining 1/2 cup cheddar over the top, cover the pot for 30 seconds to a minute off heat so the top melts, then remove the lid. Alternatively, place the Dutch oven under a hot broiler for 3–5 minutes until the top bubbles and browns—watch closely to avoid burning. Garnish and serve: Sprinkle chopped parsley over each serving for freshness and a color pop. Serve immediately while hot.

Storage Tips

Allow the pasta to cool slightly before transferring to airtight containers. Refrigerate up to 3 days; when reheating on the stovetop, add 2–4 tablespoons of chicken broth per serving and warm gently over low heat, stirring to loosen the sauce. For freezing, portion into shallow freezer-safe containers so they thaw quickly; label with date and reheat from thawed for best texture. Avoid freezing with fresh herbs—add parsley after reheating for brightness.

Ingredient Substitutions

If you need dairy-free, replace cream cheese with a cashew cream (blend 1 cup soaked cashews with 1/2 cup water until very smooth) and use a dairy-free cheddar-style shreds—expect a slightly different texture. For gluten-free, use a gluten-free pasta and confirm your ranch packet is gluten-free. To reduce pork, swap bacon for diced smoked turkey bacon or omit and add a teaspoon of liquid smoke for a hint of smokiness.

Serving Suggestions

Serve this pasta with a crisp green salad dressed in a zesty vinaigrette to cut richness. Roasted Brussels sprouts or steamed broccoli add color and fiber. For a hearty meal, pair with garlic bread or simple grilled asparagus. Garnish with extra chopped parsley or thinly sliced green onions for freshness and presentation.

Cultural Background

This dish is a modern American comfort-food hybrid, inspired by the viral “crack chicken” flavor profile—typically chicken mixed with ranch seasoning, bacon and cheese. It adapts classic American ingredients into a creamy one-pot pasta that echoes the country’s love for hearty, shareable casseroles and skillet meals popularized in home kitchens and social media cooking circles.

Seasonal Adaptations

In summer, lighten up with grilled chicken breasts and add fresh corn kernels and halved cherry tomatoes right before serving. In colder months, stir in roasted butternut squash or wilted spinach for seasonal depth. Adjust the cheese selection for winter by using smoked cheddar or gruyere for deeper flavor.

Meal Prep Tips

For meal prep, cook the chicken and bacon ahead and store separately from the pasta. Assemble individual portions in microwave-safe containers and add a small container of extra broth for reheating. If making ahead for a week, keep the cheese aside and stir in freshly shredded cheddar after reheating to restore creaminess and prevent separation during storage.

Whether you’re feeding family after work or prepping for a busy week, Crack Chicken Penne brings comfort, speed and reliable crowd-pleasing flavor. Try the variations and make it your own—this one’s been a trusted favorite in my kitchen for seasons.