The thing about crack chicken pasta is that it doesn’t need to try hard to be a favorite. It’s pure, soulful comfort food. You’ve got this heavy-hitting trio of sharp cheddar, smoky bacon, and that unmistakable, zesty tang of ranch seasoning that hits the spot every single time.
After testing it different ways, from baked versions to longer-cooked methods, I kept coming back to the stovetop. The flavor combination stays consistent regardless of method, but the sauce and pasta behave differently depending on how they’re cooked.
On the stove, you can control the heat and consistency as the pasta simmers, which keeps the sauce smooth and the texture balanced. Here, my crack chicken pasta brings everything together with penne, which holds onto the sauce keeps the dish creamy without turning heavy or overcooked.
If you do prefer a hands-off method, my crockpot crack chicken has the same flavor profile with a slower cook time.
Why This Recipe Works Better
- Made entirely on the stovetop for better control over sauce texture
- Uses penne for the best sauce-to-pasta ratio
- One-pot, minimal cleanup
- Creamy ranch flavor with bacon and tender chicken (If you love the flavor combination, my baked crack chicken is built on the same base)
- Not a slow cooker or Instant Pot version
Crack Chicken Penne Ingredients
This flavor profile show up in everything from crack casseroles to crack chicken chili, but it really hits its stride when tossed with pasta. It’s my go-to for turning basic pantry staples into a meal that actually has some personality.
Ingredient Notes
- Create homemade ranch seasoning using a blend of dried herbs and spices.
- 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, pat it dry with a paper towel to remove any excess moisture. This will help your chicken to brown better.
This one-pot version has the crack chicken flavor you expect. Cooking it on the stove means you can keep the sauce creamy and the pasta tender instead of mushy.
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Tips I’ve Learned After Making This For Years
Cook the chicken just until lightly browned, not fully done. It will finish cooking as the pasta simmers in the sauce. Overcooking it early is what makes it firm by the end.
Let the bacon get properly crisp before building the sauce. Since everything cooks in one pan, undercooked bacon will soften once the liquid is added and lose its texture.
I’ve learned the hard way that throwing bacon into a hot pan just leads to burnt edges. I always start mine in a cold pan so the fat renders out slowly. It’s the only way to get those perfectly crispy bits that actually stay crunchy once they hit the cream sauce.
Keep the heat at a steady simmer and stir regularly. It prevents sticking and helps the sauce thicken evenly.
Let the cream cheese soften in the pan before adding the cream of chicken soup. Give it a minute to melt down so it blends smoothly into the base. This helps prevent small lumps in the finished sauce.
Add the shredded cheese at the end and let it melt gradually. Once the pasta is tender and the sauce has thickened, stir in the cheese and let the residual heat do the work for a smooth finish.
For a more traditional cream sauce without ranch seasoning, my creamy chicken pasta is a good alternative.
If you’re a fan of creamy chicken pasta, you also need this Copycat Olive Garden Alfredo Sauce in your recipe rotation — it’s just as rich and indulgent but comes together in minutes
Crack Chicken Penne
Ingredients
- 6 slices smoked bacon, cut into ½-inch diced pieces (divided, reserving ¼ cup of the cooked bacon for the final garnish with the remainder to be added to the main dish)
- 2 boneless skinless chicken breasts, cut into 1-inch cubes (approx 1 pound
- ½ cup chopped yellow onion
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 ounce ranch seasoning
- 4 cups unsalted chicken stock, or low-sodium
- 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.
Serving Suggestions
Serve crack chicken penne hot, straight from the pan once the sauce has had a few minutes to settle. The sauce will cling best to the pasta after a short rest.
Top with a sprinkle of chopped parsley or green onions for freshness, and an extra spoonful of crisp bacon if you reserved some. A simple Caesar salad or roasted vegetables on the side help balance the richness, and warm garlic bread works well for soaking up any extra sauce.
Storage Instructions
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.Nutrition
Frequently Asked Questions
Regular bacon will work well, too, adding its signature saltiness to the dish.
You can use fresh herbs like thyme or oregano to enhance the flavor. Add them towards the end of cooking for the best results.
Sharp cheddar cheese is an excellent alternative to Colby jack for a different flavor profile in this easy recipe.
You can add red pepper flakes or diced jalapeños to infuse some heat into the dish.
We recommend unsalted (sometimes called ‘no salt added’) or low sodium broth for this recipe. You can use regular chicken broth, however, your pasta may taste quite salty.
Comments
Kelli Whitaker says
It’s a household favorite ⭐️⭐️⭐️⭐️⭐️
Norma Garcia says
My boys loved it and it was so easy to make. Thank you . Only one bad thing happened my pepper shaker lid fell off while touching up with more good thing we love pepper 🤣 overall it was delicious.