If you’ve never had Crack Chicken Penne, prepare to meet your new obsession. This dish has everything you crave—tender pasta, juicy shredded chicken, smoky bacon, cream cheese, ranch seasoning, and melted cheddar—all baked or stirred into one dreamy, creamy skillet.
Why is it called “crack” chicken? Because it’s just that addictive. The flavor combo of ranch, bacon, and cheese hits every comforting note, and when it’s tossed with perfectly cooked penne pasta, it becomes a complete meal in a single dish.
I first made this recipe as a “clean out the fridge” experiment during a snow day, and it instantly became a family favorite. Now I rotate it into weeknight meals, potlucks, and even summer dinner parties. Yes, it’s rich—but it’s also easy, crowd-pleasing, and always leaves people asking for seconds (and the recipe).
Why You’ll Love This Crack Chicken Penne Recipe
- Ridiculously creamy – Cream cheese and cheddar melt into a silky, savory sauce.
- One-pan friendly – Whether you make it in a skillet, Instant Pot, or casserole dish, cleanup is a breeze.
- Perfect for meal prep – Makes a big batch and reheats beautifully.
- Customizable – Add broccoli, spinach, or hot sauce to make it your own.
- All-season comfort – Light enough for summer (with a salad) and hearty enough for winter.
Ingredients (Serves 8)
For the Chicken:
- 2 cups cooked shredded chicken (rotisserie works great!)
- ½ tsp garlic powder
- ½ tsp black pepper
For the Sauce:
- 6 slices cooked bacon, chopped
- 1 tablespoon butter
- 1 clove garlic, minced
- 8 oz cream cheese, softened
- 1 packet ranch seasoning mix
- 1 cup chicken broth
- 1 cup milk or heavy cream
- 2 cups shredded cheddar cheese
For the Pasta:
- 12 oz penne pasta (or any short pasta)
- Salt for pasta water
Optional Add-Ins:
- 1 cup steamed broccoli or spinach
- ¼ cup sliced green onions
- Crushed red pepper flakes for a kick
Tools You’ll Need
- Large skillet or Dutch oven
- Saucepan (for pasta)
- Whisk
- Wooden spoon or spatula
- Casserole dish (optional if baking)
Step-by-Step Instructions (Stovetop Skillet Method)
1. Cook the Pasta
Boil a pot of salted water and cook penne to al dente. Drain and set aside.
2. Make the Sauce Base
In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant (about 30 seconds). Stir in the softened cream cheese, ranch seasoning, and chicken broth. Whisk until smooth.
3. Add Milk and Cheese
Slowly pour in milk or cream, whisking constantly. Stir in shredded cheddar until melted into a velvety sauce.
4. Add Chicken and Bacon
Fold in shredded chicken, chopped bacon, and any optional veggies. Let everything simmer gently for 3–5 minutes to blend the flavors.
5. Combine with Pasta
Add cooked penne to the skillet and toss to coat completely. Sprinkle extra cheddar on top if desired.
Optional Bake Finish
Transfer to a greased 9×13 baking dish, sprinkle with more cheese and bacon, and bake at 375°F for 15 minutes until golden and bubbly.
Alternate Cooking Methods
Instant Pot:
- Sauté garlic and butter in the pot.
- Add pasta, broth, and chicken. Pressure cook on high for 5 minutes.
- Quick release, stir in cream cheese, ranch, cheddar, and bacon.
Oven-Baked Casserole (Make-Ahead Style):
- Mix everything in a bowl.
- Transfer to casserole dish, top with cheese and bacon.
- Bake at 375°F for 20–25 minutes.
Serving Ideas by Season
🌞 Summer:
- Serve with Mediterranean Cucumber Salad or a fresh arugula salad with lemon vinaigrette.
- Add steamed broccoli or peas to lighten it up.
❄️ Winter:
- Pair with Garlic Smashed Potatoes or roasted vegetables for a hearty dinner.
- A cozy side like Chicken Corn Noodle Soup makes it extra filling.
Flavor Variations
- Spicy Crack Chicken Penne – Add 1 tsp hot sauce or buffalo sauce and a dash of cayenne.
- Veggie Boost – Stir in sautéed mushrooms, kale, or zucchini for balance.
- Swap the Cheese – Try pepper jack or smoked gouda for a flavor twist.
- Low-Carb Version – Use cooked spaghetti squash or cauliflower instead of pasta.
Pro Tips for Best Results
- Soften your cream cheese for smoother blending. Microwave it for 20 seconds if needed.
- Use fresh shredded cheese – it melts better than pre-bagged.
- Save your pasta water – Add a splash if the sauce gets too thick.
- Rotisserie shortcut – Pre-cooked chicken saves time and adds flavor.
Make-Ahead & Storage Tips
- Make Ahead: Assemble everything and refrigerate unbaked. Bake when ready.
- Fridge Storage: Keeps well in an airtight container for up to 4 days.
- Freezer Friendly: Cool completely and freeze portions in freezer bags for up to 2 months.
- Reheating: Reheat gently on the stovetop with a splash of milk or broth.
Nutrition Snapshot (Per Serving, Approximate)
- Calories: 540
- Protein: 32g
- Carbs: 32g
- Fat: 30g
- Sodium: 780mg
- Fiber: 2g
Final Thoughts
This Crack Chicken Penne recipe is pure comfort food—creamy, cheesy, savory, and just downright delicious. It’s the kind of meal you’ll come back to over and over, whether you’re feeding a family, meal-prepping for the week, or indulging on a chilly evening.
You can keep it simple or dress it up, spice it up or sneak in some greens—either way, you’ve got a dish that’s easy to love and impossible to forget.
Frequently Asked Questions
1. Why is it called crack chicken?
It’s called crack chicken because it’s super addictive—thanks to the irresistible combo of cream cheese, ranch, bacon, and cheddar. Total comfort food!
2. Can you use penne pasta for chicken noodle soup?
Yes! Penne works fine in chicken noodle soup. It holds up well, though it’s a bit heartier than traditional egg noodles.
3. Why is my crack chicken so runny?
It’s likely due to too much liquid or not enough time to simmer. Try reducing the chicken broth or letting it cook longer to thicken.
4. Can you use penne pasta for chicken alfredo?
Absolutely! Penne is great for Alfredo—its shape traps the creamy sauce beautifully for every bite.