This Crack Chicken Penne has become my go-to weeknight comfort dish whenever I want something indulgent but effortless. I first made a version of this during a busy fall week when I had a fridge full of odds and ends: a small tub of cream cheese, half a block of cheddar, a packet of ranch seasoning, and a pound of chicken. The combination of salty bacon, bright ranch seasoning, and a silky cheese sauce clinging to penne hit every savory note I wanted. It quickly graduated from a pantry experiment to a family favorite.

The texture is what keeps everyone coming back: tender bite-sized chicken pieces, al dente penne with a little bite, and pockets of melted cheddar. The bacon adds crunch and smoke on contrast, and the cream cheese gives the sauce a glossy, velvety finish without needing a roux. I love that this is all made in one pot so cleanup is minimal and flavors meld beautifully during the simmer. Whether you’re feeding hungry teenagers, hosting a small gathering, or just want a fast, satisfying weeknight meal, this checks all the boxes.

Ingredients

• Bacon (4 slices): Thick-cut bacon renders more flavorful fat and crisps up nicely; I prefer a smoked applewood variety for depth. Chop after frying so you keep the fat for browning the chicken.
• Chicken breast (1 pound): Boneless, skinless, cut into bite-size pieces. Use fresh or thawed chicken; trimming excess fat and even-size pieces ensures even cooking and tender bites.
• Ranch seasoning (1 ounce / 1 packet or about 2 tbsp): Adds that classic herby, tangy backbone—look for a brand you enjoy or use homemade ranch mix for better control of salt.
• Penne (8 ounces): Uncooked penne holds sauce in its ridges and tubes; swap for rigatoni or rotini if you prefer—adjust cooking time slightly for different shapes.
• Chicken broth (3 1/2 cups): Low-sodium or no-salt-added is best so you can control seasoning; the liquid cooks the pasta and becomes the base of the sauce.
• Cream cheese (4 ounces): I use Philadelphia for a smooth melt; bring to room temperature for fastest incorporation into the sauce.
• Cheddar cheese (2 cups shredded): Sharp cheddar gives the best flavor; shred from a block for optimal melting and flavor—reserve about 1/2 cup for the top.
• Parsley (1 tablespoon): Freshly chopped for garnish to add a pop of color and a slight herbaceous finish.

Instructions

Cook the bacon: Place a large Dutch oven over medium heat and add the thick-cut bacon. Fry until crispy, turning occasionally so it browns evenly. Transfer to a paper towel-lined plate, drain most of the fat from the pot leaving about 1 tablespoon to brown the chicken. When cool, chop the bacon into bite-size pieces and set aside. Brown the chicken: Increase heat to medium-high and add the cut chicken to the reserved bacon fat. Sear for about 3 minutes, allowing a golden crust to form; the pieces will still be slightly pink inside. Sprinkle the ranch seasoning over the chicken and toss so each piece is evenly coated—this step builds concentrated flavor on the surface before simmering. Add pasta and broth: Pour in the uncooked penne and 3 1/2 cups chicken broth. Stir to combine and bring the mixture to a boil. Reduce heat to low, cover the pot, and simmer for 15–20 minutes, stirring occasionally to prevent sticking. Cook until the pasta is al dente and there is still some liquid left in the pot to form the sauce; if it dries out, add an extra 1/4 cup broth at a time. Melt in the cheeses: Turn the heat to low and add the cream cheese. Stir vigorously until the cream cheese softens and integrates into a creamy sauce. Return the chopped bacon to the pot, then stir in about 1 1/2 cups of shredded cheddar until melted and evenly distributed. The sauce should be glossy and coat the pasta. Finish under the lid or broiler: Sprinkle the remaining 1/2 cup cheddar over the top, cover for 30 seconds to a minute so the cheese softens, then remove the lid. Alternatively, place the Dutch oven briefly under a hot broiler for 3–5 minutes until bubbly and lightly browned—watch carefully to avoid burning. Garnish with chopped parsley and serve immediately.

Storage Tips

Keep leftovers cool quickly and store in airtight containers. In the fridge it will remain good for up to three days; for longer storage freeze in a heavy-duty freezer container for up to three months. When reheating from frozen, thaw overnight in the fridge if possible, then reheat gently on the stovetop over low heat with 2 to 4 tablespoons of chicken broth to loosen the sauce. Avoid microwaving straight from frozen to reduce uneven heating and rubbery pasta.

Ingredient Substitutions

If you need to swap ingredients, use turkey bacon or diced ham for a different cured pork profile. For a lighter sauce, replace half the cream cheese with plain Greek yogurt stirred in at the end (off heat) to avoid curdling. Gluten-free pasta works well—choose a variety with a similar shape and slightly reduce simmer time. For dairy-free versions use dairy-free cream cheese and a vegan cheddar alternative, though melting behavior will vary and the sauce may be looser.

Serving Suggestions

Serve with a crisp green salad dressed with lemon vinaigrette to cut through the richness. Roasted vegetables such as Brussels sprouts, broccolini, or a simple pan of charred asparagus make excellent sides. Garnish with extra parsley, sliced green onions, or a squeeze of lemon for brightness. For casual dinners, offer crusty garlic bread or warm rolls to sop up any remaining sauce.

Cultural Background

This recipe is a modern American comfort dish that borrows the savory flavor profile of the viral "crack" chicken trend—named for its addictive combination of bacon, ranch seasoning, and cheese rather than any culinary lineage. It reflects a larger mid-20th-century American tradition of boxed mixes and convenience cheeses being adapted into home-cooked casseroles and one-pot meals that emphasize ease, crowd-pleasing flavors, and practical pantry use.

Seasonal Adaptations

In winter, add roasted root vegetables or swap penne for a winter grain like farro for extra heartiness. During spring and summer, stir in fresh peas or blanched asparagus tips at the end for a bright contrast. For holiday meals, make a double batch and bake it in a casserole dish topped with extra cheese and breadcrumbs to create a shareable centerpiece.

Meal Prep Tips

For make-ahead convenience, cook the bacon and brown the chicken, then cool and store separately. Measure and bag the dry penne and ranch seasoning for fast assembly. If prepping for several lunches, portion into microwave-safe containers with a small sauce cup of extra broth to refresh when reheating. Reheat slowly and add a tablespoon of broth per serving to restore saucy texture.

This Crack Chicken Penne is the kind of meal that feels like a warm, familiar hug at the table—comforting, quick, and reliably delicious. Try it once and you’ll understand why it’s such an often-requested favorite in my home; then make it your own with creative swaps and seasonal produce.