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A close-up shot showcases a creamy and delicious plate of Crack Chicken Penne, highlighting the melted cheese and flavorful chicken.

Best Crack Chicken Penne Ever

This creamy and cheesy Crack Chicken Penne recipe combines perfectly cooked penne pasta with tender chicken, crispy bacon, and a flavorful ranch-infused cheese sauce. Softened cream cheese and pre-hydrated ranch seasoning are key to achieving a smooth and delicious result that avoids any gloppy or grainy texture.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 3
Course: Main Course
Cuisine: American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound penne pasta
  • 1 pound boneless, skinless chicken breasts
  • 8 ounces cream cheese, softened
  • 1 cup milk
  • 1 ounce ranch seasoning mix 1 packet
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 6 slices bacon, cooked and crumbled
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • Salt to taste
  • Pepper to taste
  • Optional: Chopped green onions for garnish
  • 1/4 cup warm milk for pre-hydrating ranch seasoning

Equipment

  • large pot
  • colander
  • large skillet
  • Measuring cups
  • Measuring spoons
  • whisk
  • spatula
  • cutting board
  • knife
  • paper towels

Method
 

  1. Cook the penne pasta according to package directions until al dente. Drain and set aside.
  2. Cut the chicken breasts into bite-sized pieces. In a large skillet, heat the olive oil and butter over medium heat.
  3. Season the chicken with salt, pepper, and garlic powder. Cook until cooked through and no longer pink.
  4. Reduce the heat to low. Add the softened cream cheese to the skillet with the chicken. Stir until the cream cheese is melted and smooth.
  5. Gradually whisk in the milk until the sauce is creamy and well combined.
  6. In a separate small bowl, mix the ranch seasoning with 1/4 cup warm milk and let it sit for 5 minutes to bloom the flavors.
  7. Stir the pre-hydrated ranch seasoning mix into the sauce along with the cheddar cheese and Monterey Jack cheese.
  8. Continue to stir until the cheeses are melted and the sauce is smooth and creamy.
  9. Add the cooked pasta and crumbled bacon to the skillet. Toss to coat everything evenly in the sauce.
  10. Serve immediately, garnished with chopped green onions, if desired.

Notes

For best results, allow the cream cheese to soften at room temperature for at least 30 minutes before starting. Pre-hydrating the ranch seasoning ensures maximum flavor. Drain the bacon on paper towels to remove excess grease. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For a spicier version, add a pinch of red pepper flakes to the sauce.