Indulge in the irresistible fusion of smoky bacon, tender chicken, and melted cheese in this crack chicken penne. Every bite offers a creamy, ranch-infused sauce that perfectly hugs each piece of penne, creating a dish that’s comforting and packed with flavor.
This recipe comes together in under an hour, making it an excellent choice for a fulfilling family dinner or when you want something hearty without spending hours in the kitchen. Its rich, cheesy texture combined with crispy bacon bits will quickly make it a favorite in your meal rotation.
- Combines smoky bacon and tender chicken with a creamy, ranch-flavored sauce for a rich, comforting dish.
- One-pan cooking minimizes cleanup and maximizes flavor as the pasta absorbs the savory sauce.
- Ready in just 40 minutes, making it perfect for busy weeknight dinners without sacrificing taste.
Ingredients
- Smoked Bacon: Six slices cut into ½-inch pieces; provides smoky, crispy texture and flavor throughout the dish.
- Boneless Skinless Chicken Breasts: Two breasts cubed into 1-inch pieces for tender, lean protein that cooks evenly and absorbs flavors.
- Yellow Onion: Half a cup chopped finely to add sweetness and depth to the savory base.
- Salt: Quarter teaspoon to enhance all the natural flavors without overwhelming the dish.
- Black Pepper: Quarter teaspoon freshly ground for a subtle warmth and balance.
- Ranch Seasoning: One ounce to infuse the dish with the classic tangy and herby ranch taste.
- Unsalted Chicken Stock: Four cups used as the cooking liquid to add rich, natural chicken flavor to the pasta.
- Penne Pasta: Half a pound that holds sauces well and cooks to a tender yet firm bite.
- Cream Cheese: Six ounces to create a smooth, velvety texture in the sauce.
- Cream of Chicken Soup: Ten and a half ounces providing additional creamy body and savory depth.
- Colby Jack Cheese: Eight ounces shredded and divided to melt through the dish and create a golden, cheesy topping.
- Fresh Parsley: Two tablespoons chopped and divided; adds vibrant herbaceous freshness to finish.
Instructions
- Cook the Bacon to Crispy Perfection
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Heat a large 12-inch skillet over medium heat and add diced bacon. Cook for 9 to 11 minutes until fat renders and bacon turns crispy. Transfer to paper towels to drain, reserving ¼ cup for garnishing later. Leaving about 2 tablespoons of bacon grease in the skillet enhances flavor for the following steps.
- Sauté Chicken and Onions
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Increase heat to medium-high; add cubed chicken, chopped onions, salt, and pepper to skillet. Brown chicken for 5 to 6 minutes until lightly golden on the outside and onions become tender. Cooking chicken partially now helps it finish cooking later with the pasta, preserving juiciness.
- Add Seasoning and Liquids
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Sprinkle ranch seasoning evenly over the chicken, then pour in chicken stock. Bringing this mixture to a boil before adding pasta unlocks the seasoning’s flavors and preps the cooking liquid for perfect pasta consistency.
- Cook the Penne Pasta
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Add penne to the boiling liquid, cover skillet, reduce heat to low, and simmer for 15 to 20 minutes. This one-pot method allows the pasta to fully absorb the savory ranch-infused broth while finishing cooking the chicken simultaneously.
- Create the Creamy Sauce Base
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Remove lid and stir in cream cheese and cream of chicken soup until smooth and lump-free. This enriches the sauce with luscious creaminess that clings wonderfully to the tender pasta.
- Incorporate Cheese, Bacon, and Herbs
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Add 1½ cups shredded Colby jack cheese, most of the cooked bacon (reserving some for garnish), and half the chopped parsley. Stir well to blend cheese melt, smoky bacon flavor, and fresh herb notes into the sauce evenly.
- Top and Melt Additional Cheese
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Sprinkle remaining ½ cup Colby jack cheese on top without stirring, then cover again for 3 to 4 minutes until the cheese melts to a bubbly, golden finish, creating an appealing crust.
- Garnish and Serve
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Remove the lid, sprinkle reserved bacon and remaining parsley on top to add a fresh, crisp contrast in flavor and texture before serving the dish warm.
- Freezing bacon beforehand makes dicing easier and tidier.
- Pat excess moisture off chicken if previously frozen to promote better browning.
- The creamy sauce settles best after resting a few minutes, helping it cling perfectly to the pasta.
Storage Tips
You can prepare bacon and chicken ahead and refrigerate separately in airtight containers to save time. Store leftovers in a fridge-safe container for up to two days; reheating gently keeps flavors fresh and creamy. Freezing is possible but may separate the sauce; thaw thoroughly before warming.
Serving Suggestions
Serve crack chicken penne hot with an extra sprinkle of parsley or crisp bacon for garnish. A crisp Caesar salad or roasted veggies pair well to balance richness, while warm garlic bread is perfect for soaking up every last drop of cheesy sauce.
- Use low-sodium chicken stock to better control dish saltiness.
- Fresh parsley brightens the dish and reduces heaviness, balancing creamy textures.
- Cooking pasta in the sauce liquid infuses more flavor than boiling separately and draining.
FAQs
- Can I use a different pasta shape?
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Yes, penne is ideal for holding sauce, but rigatoni, rotini, or farfalle also work well and absorb flavors nicely.
- What can I substitute for ranch seasoning?
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If unavailable, combine dried dill, garlic powder, onion powder, parsley, and salt to mimic ranch flavors closely.
- Is it possible to use boneless thighs instead of breasts?
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Absolutely. Thighs add extra juiciness and richness but watch cooking times since they can cook slightly faster.
- Can I make this recipe dairy-free?
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To adapt, use dairy-free cream cheese and cheese alternatives, and ensure chicken soup and stock are dairy-free as well.
- How do I reheat leftovers without drying out the chicken?
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Reheat gently on medium-low heat with a splash of chicken stock or water, stirring frequently to retain moisture.
- Can this dish be prepared in advance?
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Yes, sauté bacon and chicken ahead, then combine and finish cooking pasta and sauce before serving for freshest texture.
- What can I serve instead of garlic bread?
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Crusty bread, cheesy biscuits, or even roasted potatoes work well to complement and soak up the creamy sauce.
Crack Chicken Penne
Equipment
- 1 12-inch skillet with lid
Ingredients
- 6 slices smoked bacon diced into ½-inch pieces (divided, reserving ¼ cup for garnish)
- 2 boneless skinless chicken breasts cut into 1-inch cubes (about 1 pound)
- ½ cup yellow onion chopped
- 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 parsley chopped (divided)
Instructions
- Cook diced bacon in a large 12-inch skillet over medium heat for 9 to 11 minutes until crispy and fat is rendered. Remove bacon, reserving ¼ cup for garnish, and drain excess grease, leaving 2 tablespoons in skillet.
- Add cubed chicken, chopped onion, salt, and pepper to skillet. Cook over medium-high heat for 5 to 6 minutes until chicken is lightly browned and onions are tender.
- Stir in ranch seasoning and chicken stock. Bring to a boil, then add penne pasta. Reduce heat to low, cover, and cook 15 to 20 minutes until pasta is tender.
- Remove lid and stir in cream cheese and cream of chicken soup until smooth and combined.
- Mix in 1½ cups shredded Colby jack cheese, cooked bacon (except reserved bacon), and 1 tablespoon chopped parsley.
- Top with remaining ½ cup Colby jack cheese. Cover and cook 3 to 4 minutes until cheese melts.
- Remove lid and garnish with reserved bacon and remaining 1 tablespoon parsley before serving.
Notes
- Freeze bacon briefly before dicing to make cutting easier.
- Pat thawed chicken dry for better browning.
- Store cooked components separately to prep ahead.
- Leftovers can be refrigerated up to 2 days or frozen for 1 month.
- Reheat gently on stove or microwave in intervals.
