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Creamy crack chicken penne in a pot with crispy bacon, shredded cheddar, and chopped green onions

Crack Chicken Penne

Creamy, cheesy one-pot pasta with tender chicken, crispy bacon, ranch seasoning, and cheddar cheese. A crowd-pleasing comfort food dinner ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 10 oz penne pasta rotini, ziti, or rigatoni also work
  • 8 slices bacon chopped
  • 1.5 lbs boneless skinless chicken breasts cut into 1-inch cubes
  • salt and black pepper to taste for chicken
  • 1/2 yellow onion minced
  • 3 cloves garlic minced
  • 2 cups chicken broth low-sodium recommended
  • 1 cup sour cream can sub plain Greek yogurt for a lighter version
  • 4 oz cream cheese softened at room temperature
  • 1 packet dry ranch dressing mix
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tsp dried parsley
  • 2 cups shredded cheddar cheese sharp cheddar recommended
  • chopped green onions for garnish

Equipment

  • Large pot
  • Cutting board
  • Paper towels
  • Slotted spoon

Method
 

  1. Cook penne in salted boiling water according to package instructions until al dente. Drain, rinse with cold water, and set aside.
  2. In a large pot over medium-high heat, cook the chopped bacon until crispy and golden, about 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels.
  3. Remove all but 1 tablespoon of bacon grease from the pot. Add the chicken cubes, season with salt and pepper, and cook until browned on all sides, about 5 to 6 minutes.
  4. Add the minced onion and cook with the chicken until soft and translucent, about 3 to 4 minutes. Add minced garlic and stir for 1 minute until fragrant.
  5. Pour in chicken broth, sour cream, softened cream cheese, ranch seasoning packet, salt, pepper, dried parsley, and the cooked bacon. Stir well to combine. Bring to a gentle boil, then reduce heat to low.
  6. Stir in shredded cheddar cheese and the cooked penne. Mix until fully combined and cheese is melted through. Simmer on low for about 5 minutes to thicken.
  7. Remove from heat, garnish with chopped green onions, and serve hot.

Notes

Always soften cream cheese at room temperature before cooking to avoid a lumpy sauce. Use low-sodium chicken broth for better salt control. Rotisserie chicken can be substituted for raw chicken breasts to save time. Leftovers keep in the fridge for 3 to 4 days and reheat well with a splash of milk or broth.