Crack Chicken Penne

Indulge in the irresistible taste of this crack chicken penne, where tender chicken, smoky bits of bacon, ranch flavor, and cheesy sauce come together in no time.

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If you are craving comfort food that’s easy to make, look no further than our crack chicken penne recipe. This dish brings together the combination of flavors of crispy bacon, tender chicken, creamy cheese, and zesty ranch seasoning. 

Crack Chicken Penne Ingredients

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Smoked bacon adds a satisfying crunch and salty smokiness, balancing the creaminess of cheese and tenderness of the chicken.

The chicken itself provides a hearty, tender protein that absorbs the zesty ranch seasoning flavors while enriching the dish. 

Cream cheese and cream of chicken soup create a velvety sauce, while the Colby Jack cheese binds everything with its gooey texture. 

Substitutions and Additions

CHICKEN: For a twist, consider using rotisserie chicken for added convenience. It brings its own depth of flavor to the dish.

BACON: Swap smoked bacon for turkey bacon for a leaner option without sacrificing flavor.

PENNE PASTA: Experiment with a different type of pasta, like rigatoni or farfalle, for varied textures.

CHEESE: Opt for sharp cheddar instead of Colby jack cheese for a tangier flavor profile.

CREAM OF CHICKEN SOUP: Substitute with cream of mushroom soup for a different flavor dimension in this crack chicken recipe.

RANCH SEASONING: Create your own homemade ranch seasoning using a blend of dried herbs and spices.

VEGETABLES: Toss in sautéed spinach, bell peppers, or mushrooms for added color and nutrients.

SPICE: Add a touch of red pepper flakes or diced jalapeños for a hint of heat.

FRESH HERBS: Enhance this pasta dish with a sprinkle of fresh thyme or oregano before serving.

How To Make This Crack Chicken Penne Recipe

Let’s walk through the step-by-step instructions to make this easy dinner recipe together. 

STEP ONE: In a large 12-inch skillet, on medium heat, add the diced bacon and cook for 9-11 minutes or until the fat has been rendered and the bacon pieces are crispy. Transfer the cooked bacon to a paper towel-lined plate. 

Reserve ¼ cup of the cooked bacon for garnish. Set aside all the bacon. Drain off all but two tablespoons of the bacon grease from the skillet.

STEP TWO: On medium-high heat, add the cubed boneless skinless chicken breasts, diced yellow onion, salt, and black pepper to the skillet. 

Cook the chicken for 5-6 minutes or until lightly browned. The chicken may not be all the way cooked through. That is fine because the chicken will continue to cook with the pasta.

STEP THREE: Once the chicken has been lightly browned and the onions are tender, add the ranch seasoning and chicken stock. 

Bring the chicken stock to a boil, then add the penne pasta. Reduce the heat to low, cover the skillet with the lid, and cook for 15-20 minutes or until the pasta is al dente.

STEP FOUR: Remove the lid from the skillet and stir in the cream cheese and cream of chicken soup until fully combined and no lumps remain.

STEP FIVE: Add 1½ cups of the shredded Colby jack cheese, the cooked bacon pieces (except for the reserved ¼ cup), and one tablespoon of the chopped fresh parsley. Stir to combine.

STEP SIX: Top the crack chicken penne with the remaining ½ cup shredded Colby jack cheese (do not stir in) and cover the skillet again with the lid for 3-4 minutes or just until the cheese has melted on top.

STEP SEVEN: Remove the lid and garnish the melted cheese with the reserved ¼ cup of bacon and the remaining one tablespoon of chopped fresh parsley.

How To Serve

Elevate your crack chicken pasta recipe with a side of garlic bread and a crisp Caesar salad. The bread’s warmth and the salad’s freshness perfectly complement the indulgent richness of the dish.

Transform leftovers into a delightful lunch by adding a dollop of sour cream and a sprinkle of green onions. This remix offers a cool, tangy contrast to the warm flavors of the penne.

Host a pasta night with friends and family, pairing this crack chicken penne with a selection of Italian-inspired sides like bruschetta, antipasto, and a selection of olives.

The flavors in crack chicken recipes are irresistible, and we have more recipes to choose from. Check out our crack chicken chili and crack chicken sandwiches.

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Storage

We have a few handy tips to help you store any leftovers to enjoy later. 

MAKE AHEAD: If you’re looking to prep in advance, you can sauté the bacon and cook the chicken ahead of time. 

Store them separately in airtight containers in the fridge until you’re ready to proceed with the recipe.

IN THE FRIDGE: Leftover chicken can be stored in an airtight container in the fridge for up to two days. The flavors tend to meld together even more, making the dish even tastier upon reheating.

IN THE FREEZER: While not recommended due to potential sauce separation upon thawing, you can freeze the leftover pasta for up to a month in an airtight, freezer-safe container. 

Thaw in the fridge before reheating.

REHEATING: To reheat, gently warm the creamy chicken pasta in a skillet over medium-low heat, stirring occasionally. 

Alternatively, microwave in short intervals, stirring in between to ensure even heating.

Why We Love This Recipe

Here are two of the many reasons this recipe is worth adding to your meal rotation.

COMFORT FOOD: This crack chicken penne is the ultimate blend of creamy cheese, savory bacon, and tender chicken that is like a warm embrace in every bite.

CROWD-PLEASER: The combination of textures and flavors makes this dish a winner with a wide range of palates. From kids to adults, everyone at the table will be digging in eagerly.

Our crack chicken penne is the embodiment of comfort and flavor. Its blend of ingredients results in a dish that’s creamy, savory, and utterly satisfying. Whether you’re cooking for a casual weeknight or a special gathering, this recipe’s deliciousness will make it an often-requested dish.

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Crack Chicken Penne

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Indulge in the irresistible taste of this crack chicken penne, where tender chicken, smoky bits of bacon, ranch flavor, and cheesy sauce come together in no time.

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

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Ingredients

  

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• 6 slices smoked bacon, cut into ½-inch diced pieces (divided into ¼ cup and remainder)
• 2 boneless skinless chicken breasts, cut into 1-inch cubes (approximately 1 pound)
• ½ cup chopped yellow onion
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 ounce ranch seasoning
• 4 cups chicken stock
• ½ pound penne pasta
• 6 ounces cream cheese
• 10.5 ounces cream of chicken soup
• 8 ounces Colby jack cheese, shredded (divided into 1½ cups and ½ cup)
• 2 tablespoons fresh chopped parsley, divided in half

Instructions

 

• In a large 12-inch skillet, on medium heat, add the diced bacon and cook for 9-11 minutes or until the fat has been rendered and the bacon pieces are crispy. Transfer the cooked bacon to a paper towel-lined plate. Reserve ¼ cup of the cooked bacon for garnish. Set aside all the bacon. Drain off all but 2 tablespoons of the bacon grease from the skillet.
• On medium-high heat, add the cubed boneless skinless chicken breasts, diced yellow onion, salt, and black pepper to the skillet. Cook the chicken for 5-6 minutes or until lightly browned. The chicken may not be all the way cooked through. That is fine because the chicken will continue to cook with the pasta.
• Once the chicken has been lightly browned and the onions are tender, add the ranch seasoning and chicken stock. Bring the chicken stock to a boil, then add the penne pasta. Reduce the heat to low, cover the skillet with the lid, and cook for 15-20 minutes or until the pasta is tender.
• Remove the lid from the skillet and stir in the cream cheese and cream of chicken soup until fully combined and no lumps remain.
• Add 1½ cups of the shredded Colby jack cheese, the cooked bacon pieces (except for the reserved ¼ cup), and 1 tablespoon of the chopped fresh parsley. Stir to combine.
• Top the crack chicken penne with the remaining ½ cup shredded Colby jack cheese (do not stir in) and cover the skillet again with the lid for 3-4 minutes or just until the cheese has melted on top.
• Remove the lid and garnish the melted cheese with the reserved ¼ cup of bacon and the remaining 1 tablespoon of chopped fresh parsley.

Notes

• You can place your package of bacon in the freezer for about an hour to firm up the bacon to make it easier to dice it into smaller pieces.
• If you use previously frozen chicken in this recipe, pat it dry with a paper towel to remove any excess moisture. This will help your chicken to brown better.

Nutrition

Calories: 644kcal | Carbohydrates: 44g | Protein: 32g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 112mg | Sodium: 1635mg | Potassium: 573mg | Fiber: 2g | Sugar: 6g | Vitamin A: 984IU | Vitamin C: 4mg | Calcium: 314mg | Iron: 2mg

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