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Crack Chicken Penne

Crack chicken penne is a creamy ranch cream cheese pasta made in one skillet with shredded chicken, crispy bacon, and melted cheddar over penne. You’ll simmer the ranch sauce until lightly thick, then toss it with pasta for a thick, glossy coating.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Cooked chicken, shredded
  • 3 cup cooked chicken
Bacon
  • 8 strip bacon Cook crispy and crumble
Penne pasta
  • 12 oz penne pasta Cooked
Olive oil and garlic
  • 1 tbsp olive oil
  • 3 clove garlic Minced
Ranch and cream cheese
  • 1 packet (1 oz) ranch seasoning mix
  • 8 oz cream cheese Softened and cubed
  • 1 cup chicken broth
  • 0.5 cup heavy cream
Cheddar and garnish
  • 1.5 cup shredded cheddar cheese
  • 1 fresh chives For garnish

Equipment

  • 1 cast iron skillet

Method
 

Build the ranch base
  1. Heat the olive oil in a large skillet over medium heat, then cook the minced garlic for 1 minute until fragrant. Keep the heat at medium so the garlic softens without browning.
  2. Add the chicken broth and the cubed cream cheese, then stir over medium-low heat until the cream cheese melts completely. The sauce should look smooth and glossy before you season it.
  3. Stir in the ranch seasoning and heavy cream, then simmer for 3-4 minutes until slightly thickened. Let small bubbles form around the edges as a visual cue.
Toss and finish
  1. Add the shredded chicken, most of the crumbled bacon, and the cooked penne, then toss to coat evenly in the ranch sauce. The pasta should be fully covered, with visible chicken and bacon throughout.
  2. Top with shredded cheddar, then cover the skillet for 2-3 minutes until the cheddar melts. You should see the cheese soften and sink slightly into the surface.
  3. Garnish with the remaining bacon and fresh chives, then serve immediately. Finish with chives on top for a fresh green pop.

Notes

For the creamiest sauce, make sure the cream cheese is softened and cubed so it melts quickly over medium-low heat. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of chicken broth to loosen the sauce. Freeze is not recommended because the cream cheese can separate when thawed. For a lighter version, use reduced-fat cream cheese and half-and-half for the heavy cream.