Welcome to your new dinner obsession! This Crack Chicken Penne combines everything you love about the viral crack chicken trend – ranch seasoning, crispy bacon, and loads of cheese – with perfectly cooked pasta for a complete one-pot meal. The name says it all: this dish is seriously addictive! The magic lies in the combination of cream cheese, ranch seasoning, sharp cheddar, and mozzarella, creating a sauce so creamy and flavorful you won’t be able to stop eating it. Add crispy bacon and tender chicken, and you have a recipe that’s become a family favorite across the country. What makes this recipe even better? Everything cooks in one pot! The pasta absorbs all those incredible flavors as it cooks right in the sauce with the chicken and bacon. This means maximum flavor and minimal cleanup – it’s a win-win situation. Ready in about 40 minutes, this hearty, comforting dish is perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. The creamy ranch-flavored sauce combined with salty bacon and melted cheese creates a flavor profile that’s impossible to resist. Each bite delivers the perfect combination of tender pasta, juicy chicken, and crispy bacon all coated in that irresistible creamy sauce!
Crack Chicken Penne u0026#8211; A Quick Creamy Dinner Adventure
Ingredients
- 8 slices thick-cut bacon chopped
- 1½ lbs boneless skinless chicken breast cut into bite-sized cubes
- 1 packet ranch seasoning mix 1 oz
- ½ cup diced onion
- ¾ teaspoon Cajun seasoning optional
- ¼ teaspoon black pepper
- 12 oz penne pasta uncooked
- 4 cups low-sodium chicken broth
- 8 oz cream cheese softened and cubed
- 1 can cream of chicken soup 10.5 oz
- 2 cups shredded sharp cheddar cheese divided
- 1 cup shredded mozzarella cheese
- ½ cup whole milk
- Salt to taste
- Chopped green onions or parsley for garnish
Instructions
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate. Reserve about 2 tablespoons of bacon fat in the pot and drain the rest.
- Add the chicken cubes and diced onion to the pot with the bacon fat. Season with Cajun seasoning and black pepper. Cook over medium-high heat for 4-6 minutes, stirring occasionally, until chicken is browned on all sides. The chicken doesn’t need to be fully cooked through at this point.
- Sprinkle the ranch seasoning packet over the chicken and stir to coat evenly. Cook for 1 minute to toast the spices.
- Pour in the chicken broth and bring to a boil, scraping the bottom of the pot to release any browned bits.
- Add the uncooked penne pasta to the pot. Stir well, reduce heat to low, cover, and simmer for 15-18 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
- Remove the lid. Add the cubed cream cheese and cream of chicken soup. Stir continuously until the cream cheese is completely melted and the mixture is smooth and creamy.
- Stir in 1½ cups of the cheddar cheese and all of the mozzarella cheese. Mix until melted and well combined.
- Add the cooked bacon back to the pot (reserve some for topping if desired). Stir in the milk to reach your desired consistency.
- Sprinkle the remaining ½ cup of cheddar cheese over the top. Cover the pot for 1-2 minutes to let the cheese melt.
- Garnish with reserved bacon pieces and chopped green onions or parsley. Serve immediately while hot and creamy!.
