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Crack Chicken Penne - Naomi

Crack Chicken Penne

This Crack Chicken Penne is the ultimate comfort food, perfect for any night of the week. It combines savory chicken, crispy bacon, and a rich, ranch-infused cheese sauce for a completely irresistible meal. While the flavors are complex and satisfying, the recipe is simple and straightforward, making it a guaranteed family favorite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb penne pasta
  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 8 slices bacon, cooked and crumbled
  • 8 oz block cream cheese, softened and cubed
  • 1 cup shredded cheddar cheese
  • 1 cup chicken broth
  • 1 (1 oz) packet of dry ranch seasoning mix
  • 2 cloves garlic, minced
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1/4 cup chopped green onions, for garnish

Equipment

  • large pot
  • Large skillet or Dutch oven
  • Wooden spoon

Method
 

Instructions
  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente. Before draining, reserve about 1 cup of the pasta water. Drain the pasta and set it aside.
  2. Cook the Chicken: While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt, pepper, and onion powder. Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Start the Sauce: In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
  4. Make it Creamy: Reduce the heat to low. Add the cubed cream cheese and the dry ranch seasoning packet. Whisk continuously until the cream cheese has completely melted and the sauce is smooth.
  5. Combine Everything: Stir in the shredded cheddar cheese until it's melted and incorporated. Return the cooked chicken to the skillet, along with the crumbled bacon (reserve some for garnish if you like). Stir everything together.
  6. Finish and Serve: Add the drained penne to the skillet and toss gently to coat every piece in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with fresh green onions and the extra crumbled bacon.

Notes

For the best results, use softened cream cheese to ensure a smooth, lump-free sauce. Cook the penne al dente, as it will continue to cook when combined with the hot sauce. Remember to reserve some of the starchy pasta water to thin the sauce if it becomes too thick. Shredding your own cheddar cheese will result in a much smoother melt compared to pre-shredded varieties. For variations, you can use rotisserie chicken for a shortcut, swap penne for other sturdy pastas like rigatoni or ziti, or add red pepper flakes for a bit of heat.