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Crack Chicken Penne

Crack chicken penne is an easy pasta dinner with penne coated in a thick ranch cream cheese sauce loaded with shredded chicken, crispy bacon, and melted cheddar. The skillet method keeps the sauce smooth and slightly thickened for a clingy, satisfying bite.
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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: 665
Ingredients Equipment Method Notes

Ingredients
  

Chicken pasta base
  • 3 cup cooked chicken shredded
  • 8 bacon strips, cooked crispy and crumbled
  • 12 oz penne pasta cooked
  • 1 tbsp olive oil
  • 3 clove garlic minced
  • 1 packet (1 oz) ranch seasoning mix
  • 8 oz cream cheese softened and cubed
  • 1 cup chicken broth
  • 0.5 cup heavy cream
  • 1.5 cup shredded cheddar cheese
  • fresh chives for garnish

Equipment

  • 1 cast iron skillet

Method
 

Make the ranch cream cheese sauce
  1. Heat olive oil in a large cast iron skillet over medium heat, then add minced garlic and cook for 1 minute, stirring so it turns fragrant and light golden.
  2. Add chicken broth and cubed cream cheese, then stir over medium-low heat until the cream cheese melts completely and the liquid looks smooth.
  3. Stir in ranch seasoning mix and heavy cream until combined, then simmer for 3-4 minutes until the sauce is slightly thickened with a glossy consistency.
Toss and finish the penne
  1. Add shredded chicken, most of the crumbled bacon, and the cooked penne, then toss until every piece is evenly coated in the ranch cream sauce.
  2. Sprinkle shredded cheddar on top, cover the skillet, and cook 2-3 minutes until the cheddar is fully melted and lightly bubbly at the edges.
  3. Uncover and garnish with the remaining bacon and fresh chives, then serve hot.

Notes

For the creamiest coating, cook penne just until tender and keep it from drying out before tossing. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stove with a splash of chicken broth or cream to loosen the sauce. Freezing is not recommended because the cream cheese sauce can separate after thawing. If you want a lighter option, use reduced-fat cream cheese and half-and-half instead of heavy cream for a similar ranch texture.