Some recipes just have a way of sneaking into your regular dinner rotation, becoming a beloved favorite you turn to again and again. This is one of those dishes. Crack Chicken Penne is the ultimate comfort food, a one-pan wonder that brings together everything you crave in a single, incredibly satisfying meal.

It’s a symphony of textures and flavors, really. You get tender, seasoned chicken and al dente pasta, all swirled in a super creamy, cheesy sauce that’s bursting with flavor. And let's not forget the crispy, salty bacon that gets folded in and sprinkled on top for that perfect, crunchy finish.

It’s the kind of meal that feels like a warm hug at the end of a long day, yet it’s straightforward enough for a busy weeknight. Creamy, satisfying, and oh-so-cheesy, this recipe truly lives up to its famous name.

What's the Story Behind "Crack" Chicken?

You might be wondering about the bold name. No, there's anything questionable in it! The term "crack" in cooking slang simply refers to a dish that's so irresistibly delicious, it's downright addictive.

It’s that "can't-stop-eating-it" quality, the kind that makes you go back for just one more bite until, suddenly, the pan is empty. This particular version, created by Elly, takes that legendary flavor profile and combines it with pasta for the ultimate crowd-pleaser.

The magic lies in the combination of rich ingredients like cream cheese and cheddar, the tangy punch of dry ranch seasoning, and the savory, smoky depth from the bacon and Cajun spice. It’s a flavor explosion that keeps you coming back for more.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step to creating this masterpiece. Here’s everything you’ll need to bring this creamy, dreamy pasta to life:

• Bacon: 8 slices, diced. This forms our savory, crispy foundation.
• Chicken: 2 uncooked boneless, skinless chicken breasts, cut into 1-inch cubes.
• Onion: 1/2 cup, diced. Yellow or brown onions work beautifully here.
• Cajun Seasoning: 3/4 teaspoon. This adds a gentle, warm kick.
• Black Pepper: 1/4 teaspoon. Freshly cracked is always best.
• Ranch Seasoning: 1 (1-ounce) packet. This is the secret to that signature zesty flavor.
• Chicken Broth: 4 cups of low-sodium broth. It builds our cooking liquid.
• Penne Pasta: 12 ounces dried. The shape is perfect for holding the sauce.
• Cream Cheese: 8 ounces, cubed and at room temperature. This makes everything sing!
• Cream of Chicken Soup: 1 (10.5-ounce) can. It transforms the dish from good to great.
• Mozzarella: 1 cup, shredded and divided. We'll use some in the sauce, some on top.
• Cheddar: 1 cup sharp cheddar, shredded and divided. For that classic, tangy cheese flavor.
• Parsley: 1 tablespoon, chopped. A fresh, green finish is always nice.

Choosing the Right Pasta for the Job

Not all pasta shapes are created equal, especially when it comes to a rich, creamy sauce like this one. The recipe calls for penne, and for very good reason. Its tubular shape and diagonal cuts are designed for maximum sauce adherence.

Those little tubes are like edible straws, just waiting to get filled with that creamy, cheesy, bacon-flecked goodness. Every single bite is guaranteed to be packed with flavor, with no naked pasta left behind.

While you could technically use another short pasta like rigatoni or ziti, penne truly is the ideal candidate. Its design is simply superior for this specific, saucy application, creating the perfect textural experience.

How to make Crack Chicken Penne?

The process is part of the fun, and it all happens in one large skillet or pot. You'll build layers of flavor, from the crispy bacon to the simmering pasta, resulting in a dish that feels truly homemade and special.

Crisping the Bacon and Searing the Chicken

Start by cooking your diced bacon in a large, 12-inch skillet or Dutch oven over medium heat. You want it to be nice and crispy. Once it's done, use a slotted spoon to remove it to a paper towel-lined plate.

This next part is important: reserve about half a cup of that cooked bacon for your garnish later. Now, drain all but two tablespoons of the glorious bacon fat from the skillet—this liquid gold will be our cooking base, infusing the chicken with incredible smoky flavor.

Add your cubed chicken, diced onion, Cajun seasoning, and black pepper right into that bacon fat. Brown the chicken for about 4 to 6 minutes; it doesn't need to be cooked all the way through just yet. You're just building a beautiful sear and flavor foundation.

Building the Flavor Base

Sprinkle the packet of dry ranch seasoning directly over the chicken and onions in the skillet. The aroma at this stage is absolutely fantastic. Now, pour in your four cups of low-sodium chicken broth.

Bring everything to a boil, and as you do, be sure to scrape the bottom of the skillet with your spoon. You're dislodging all those delicious, flavorful brown bits left from the bacon and chicken, which will dissolve into the broth and create a much deeper, more complex sauce.

This step, called deglazing, is a simple chef's trick that makes a world of difference. It ensures none of that wonderful flavor goes to waste, embedding it directly into the heart of the dish.

Cooking the Pasta to Perfection

Once your broth is boiling, add the entire 12 ounces of dried penne pasta directly into the skillet. Give it a quick stir to submerge the pasta, then lower the heat to a gentle, low simmer.

Cover the skillet with a lid and let it simmer for about 15 to 18 minutes. The pasta will cook right in that flavorful broth, absorbing all the ranch and Cajun spices as it softens. You're aiming for al dente—a pasta that is tender but still has a slight bite to it.

This one-pot method is not only convenient for cleanup, but it allows the pasta to release its starches into the sauce, which naturally helps thicken it and gives it a wonderfully cohesive texture.

Creating the Creamy, Cheesy Sauce

Now for the moment we've all been waiting for: the creamy transformation. Uncover the skillet—the pasta should be perfectly cooked and most of the liquid absorbed. Stir in the cubed, room-temperature cream cheese and the entire can of cream of chicken soup.

Keep stirring until the cream cheese has completely melted and the mixture is smooth and luxurious, with no more lumps. This is where the sauce goes from a simple broth to a rich, decadent coating that will cling to every piece of pasta and chicken.

The heat from the pasta and the remaining liquid will melt the cream cheese beautifully, especially if you remembered to let it soften beforehand. It creates an incredibly velvety base for the next step.

The Final, Cheesy Finish

Into this creamy paradise, stir in half a cup each of the shredded mozzarella and cheddar cheese, along with all of the cooked bacon you didn't reserve for garnish. Watch as the cheeses melt into the sauce, making it even more gooey and irresistible.

Now, remove the skillet from the heat entirely. Sprinkle the remaining half-cup of mozzarella and cheddar over the top, followed by that reserved half-cup of crispy bacon. Cover the skillet with the lid again and just let it sit for a few minutes.

The residual heat will be more than enough to beautifully melt the cheese on top into a delicate, bubbly blanket. Finally, sprinkle with the fresh chopped parsley for a pop of color and a hint of freshness before serving.

Tips

A few small details can make the difference between a good meal and a great one. First, pan size is crucial. Using a skillet or Dutch oven that's large enough gives the ingredients room to mingle and cook evenly without bubbling over.

Remember that "al dente" is your friend. Since the pasta continues to cook a little bit even after you take it off the heat, pulling it when it still has a slight bite ensures it won't become mushy in the final dish. It should be tender, but not soft.

And for the cheese, while pre-shredded bags are convenient, grating your own mozzarella and cheddar from a block makes a noticeable difference. Pre-shredded cheese is often coated to prevent clumping, which can sometimes prevent it from melting as smoothly and seamlessly into your sauce.

What to Serve With Your Crack Chicken Penne?

This pasta is a hearty, stand-alone main course, but pairing it with the right side can turn it into a truly spectacular meal. Since the dish is so rich and creamy, a fresh, crisp salad provides a perfect counterbalance.

A simple Mediterranean salad with cucumbers and feta, or a bright strawberry spinach salad, can cut through the richness beautifully. The acidity and freshness cleanse the palate and make each bite of the pasta taste new again.

For something a bit more classic, a tangy coleslaw or a marinated tomato salad also works wonderfully. These sides add different textures and vibrant flavors that complement the creamy pasta without competing with it, creating a well-rounded and satisfying dinner plate.

Storing, Freezing, and Make-Ahead Advice

If you’re lucky enough to have leftovers, they will keep in the refrigerator for up to three days once cooked and cooled. Store them in an airtight container to maintain freshness. When reheating, a splash of broth or milk can help loosen the sauce back up.

Now, I have to be honest, I don't recommend freezing this one. Dishes with a dairy-based cheese sauce can sometimes become grainy or separate when thawed and reheated. This particular pasta is truly at its best when enjoyed fresh and warm, straight from the skillet.

For a make-ahead strategy, you can prepare the entire dish and then simply reheat it gently in the microwave or oven until it's heated through. Just wait to add that final bacon garnish until you're ready to serve, so it stays wonderfully crisp and doesn't get soggy.