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Crack Chicken Penne

Crack chicken penne in a large skillet with creamy ranch cheese sauce, crispy bacon crumbles, and fresh chives
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Crack Chicken Penne is an incredibly creamy pasta dish that combines tender chicken, crispy bacon, and penne pasta in a rich ranch-flavored cheddar cheese sauce. A satisfying, family-friendly dinner ready in about 40 minutes.

Ingredients

Scale
  • 12 oz penne pasta
  • 2 boneless, skinless chicken breasts (about 1 lb total)
  • 6 slices bacon, cooked crispy and crumbled
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 packet (1 oz) ranch seasoning mix
  • 1 cup cream cheese, softened to room temperature
  • 1.5 cups cheddar cheese, freshly shredded
  • 1/2 cup mozzarella cheese, freshly shredded
  • Salt and black pepper to taste
  • Fresh chives or green onions for garnish (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente, about 10-11 minutes. Reserve 1/2 cup pasta water before draining. Drain and set aside.
  2. Season chicken breasts with salt and pepper on both sides. Heat a large skillet over medium-high heat. Cook chicken 6-7 minutes per side until golden and cooked through (165 degrees F internal). Remove and rest 5 minutes, then dice into bite-size pieces.
  3. Reduce heat to medium. Melt butter in the same skillet. Add minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
  4. Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes.
  5. Reduce heat to medium-low. Stir in heavy cream, ranch seasoning mix, and softened cream cheese. Stir continuously for 3-4 minutes until cream cheese is fully melted and sauce is smooth and glossy. Do not use high heat or the sauce may break.
  6. Add shredded cheddar and mozzarella in two or three small batches, stirring fully after each addition until melted before adding more.
  7. Add cooked penne and diced chicken to the skillet. Toss until everything is well coated in the sauce. Add reserved pasta water one splash at a time if the sauce is too thick.
  8. Fold in half of the crumbled bacon. Taste and adjust seasoning with salt and pepper.
  9. Plate immediately and top with remaining crumbled bacon and fresh chives or green onions. Serve hot.

Notes

  • Always shred cheese from the block. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
  • Make sure cream cheese is softened to room temperature before adding it to the sauce for the smoothest result.
  • Reserve pasta water before draining. The starch helps adjust sauce thickness without diluting flavor.
  • For extra depth, cook bacon first and use 1 tbsp of drippings in place of butter.
  • Not recommended for freezing. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth.

Nutrition

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