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Crack Chicken Penne

Crack chicken penne with penne coated in a thick ranch cream cheese sauce, loaded with shredded chicken, crispy bacon bits, and melted cheddar. The ranch mixture simmers until slightly thickened, then coats every bite for an easy pasta dinner that disappears at the table.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Crack Chicken Penne
  • 3 cup cooked chicken, shredded Use shredded rotisserie or cooked chicken.
  • 8 strips bacon, cooked crispy and crumbled Cook until crisp, then crumble.
  • 12 oz penne pasta, cooked Cook al dente and drain before using.
  • 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 Reserve some for topping if desired.
  • Fresh chives for garnish Optional but recommended for color and freshness.

Equipment

  • 1 cast iron skillet

Method
 

Build the ranch cream sauce
  1. Heat the olive oil in a large skillet over medium heat and cook the minced garlic for 1 minute, stirring until fragrant. Visual cue: the garlic should look lightly sizzling, not browned.
  2. Add the chicken broth and cream cheese cubes, then stir over medium-low heat until the cream cheese melts completely. Visual cue: the mixture turns smooth and glossy with no visible lumps.
  3. Stir in the ranch seasoning mix and heavy cream until smooth and combined. Simmer for 3-4 minutes until slightly thickened, stirring occasionally. Visual cue: the sauce coats the back of a spoon and holds a light sheen.
Coat the pasta
  1. Add the shredded chicken, most of the crumbled bacon, and the cooked penne; toss until evenly coated in the sauce. Visual cue: every piece of penne is visibly covered in the ranch cream.
  2. Top with shredded cheddar, cover the skillet, and cook for 2-3 minutes until melted. Visual cue: cheddar should look fully melted and slightly bubbling at the edges.
  3. Garnish with the remaining bacon and fresh chives, then serve immediately. Visual cue: bacon bits sit on top and chives are scattered fresh.

Notes

For the silkiest sauce, melt the cream cheese over medium-low heat and stir until completely smooth before adding ranch seasoning. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of chicken broth or heavy cream if needed. Freezing is not recommended because cream cheese sauces can separate after thawing. For a lower-fat option, use half-and-half in place of heavy cream and reduced-fat cream cheese (sauce may be slightly thinner).