Crack Chicken Penne
There are some dinners that just hit the spot every single time, and this Creamy Crack Chicken Penne is definitely one of them. The first time I combined these ingredients, I knew we were onto something special. We’re talking about tender pieces of chicken and salty, crisp bacon all swirled together in a rich, cheesy sauce with a hint of ranch seasoning, then tossed with perfectly cooked penne pasta. It’s the kind of meal that brings a little bit of joy to a busy weeknight. My kids absolutely devour this every time I make it, and honestly, so do I.
What makes this dish a true winner in our house is its incredible flavour and texture. The sauce is velvety and clings beautifully to every piece of penne, ensuring you get a taste of that cheesy, bacon-flecked goodness in every bite. It’s savoury, satisfying, and has just the right amount of tang from the cream cheese and ranch seasoning to keep it from feeling too heavy. It’s a substantial meal that comes together without much fuss, which works beautifully for those evenings when you want something truly comforting on the table in about 30 minutes.
This Crack Chicken Penne recipe is ideal for anyone who loves a good pasta dish but wants to try something a bit different from the usual bolognese or carbonara. It always gets compliments when I serve it, and it has quickly become one of our most requested family dinners. Whether you’re feeding a hungry family or just treating yourself, this is a recipe you’ll come back to again and again.
Recipe Overview
This recipe brings together the classic trio of chicken, bacon, and ranch in a wonderfully creamy pasta sauce. It’s a straightforward, one-pan sauce that gets tossed with penne for a complete meal. During testing, I found that using full-fat cream cheese is non-negotiable for achieving that perfectly smooth, rich texture; low-fat versions can sometimes make the sauce a little grainy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4-6 people
- Difficulty: Easy
Why You’ll Love This Crack Chicken Penne
- Incredible Flavour: The combination is just fantastic. You get the savoury depth from the cooked chicken and crispy bacon, a luxurious creaminess from the cheeses, and a subtle, herby tang from the ranch seasoning that ties everything together.
- Ready in 30 Minutes: From start to finish, you can have this delicious dinner on the table in about half an hour. The pasta cooks while you prepare the sauce, making it a very efficient meal to prepare.
- A Flexible Recipe: This is a great base recipe to adapt. You can stir in a few handfuls of fresh spinach at the end until it wilts, add sautéed mushrooms for an earthy flavour, or change up the cheese. A smoked cheddar works beautifully here. If you like this style of dish, you might also enjoy our Garlic Parmesan Chicken Pasta Recipe.
- Works Brilliantly for Weeknights: When you need a filling and satisfying meal without spending hours in the kitchen, this is the one to turn to. It’s hearty enough that you don’t need many side dishes.
- Family Tested and Approved: I make this at least once a week – it’s become a family favourite. Everyone from the little ones to the grown-ups in our house looks forward to pasta night when this is on the menu.
Ingredients You’ll Need
For this recipe, using good quality ingredients really makes a difference to the final flavour. I always opt for streaky bacon as it crisps up so nicely and renders a good amount of flavourful fat to cook the chicken in. When it comes to the ranch seasoning, I use the Hidden Valley ranch powder mix, which I find has the most balanced flavour.
- 500g penne pasta
- 2 tbsp olive oil
- 2 large chicken breasts (about 600g), diced into 2-3 cm pieces
- 200g streaky bacon, chopped
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 200g full-fat cream cheese, softened and cubed
- 150ml double cream
- 120ml chicken stock
- 1 tbsp ranch seasoning powder
- 150g mature cheddar cheese, grated
- 50g Parmesan cheese, finely grated
- 1/2 tsp black pepper
- 1/4 tsp salt (adjust to taste, as bacon is salty)
- 2 tbsp fresh chives or spring onions, finely chopped, for garnish
Sara’s Tip: I always grate my own cheese from a block. Pre-grated cheeses are often coated in anti-caking agents which can prevent them from melting as smoothly into the sauce. It only takes a minute and the result is a much creamier sauce.
How to Make Crack Chicken Penne
This process is very straightforward. We’ll cook the pasta first, and while that’s happening, we can make the sauce in a separate large pan. The key is to build the flavours layer by layer, starting with the bacon.
- 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. Just before draining, reserve about 250ml (a mugful) of the starchy pasta water. Drain the pasta and set aside.
- Cook the Bacon: While the pasta is cooking, place a large, deep frying pan over medium heat. Add the chopped bacon and cook for 5-7 minutes, stirring occasionally, until it’s golden and crisp. Remove the bacon with a slotted spoon and set it on a paper towel-lined plate, leaving the rendered fat in the pan.
- Cook the Chicken: Add the olive oil to the bacon fat in the pan. Increase the heat to medium-high. Add the diced chicken pieces and season them with a pinch of salt and pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned on all sides. For other great chicken ideas, check out our Juicy Chicken Recipe.
- Sauté the Aromatics: Add the finely diced onion to the pan with the chicken. Cook for 3-4 minutes until it softens and becomes translucent. Add the minced garlic and cook for another minute until fragrant.
- Build the Creamy Sauce: Reduce the heat to low. Add the cubed cream cheese to the pan, stirring gently until it melts into the chicken and onions. What works best for me is adding it bit by bit to ensure it melts evenly without clumping.
- Combine the Liquids: Slowly pour in the chicken stock and double cream, stirring continuously to create a smooth sauce. Sprinkle in the ranch seasoning powder and black pepper, and stir to combine.
- Add the Cheeses: Gradually stir in the grated mature cheddar and Parmesan cheese. Keep stirring gently over low heat until all the cheese has melted and the sauce is velvety and smooth. Be careful not to let the sauce boil, as this can cause it to split.
- Bring It All Together: Return the cooked bacon to the sauce (reserving a little for garnish if you like). Add the drained penne to the pan and stir everything together until the pasta is thoroughly coated in the glorious, creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to your desired consistency. The starch in the water helps the sauce cling to the pasta perfectly. To learn more about this technique, check out this great guide on the magic of pasta water.
- Serve: Divide the Crack Chicken Penne among bowls, garnish with the chopped fresh chives or spring onions and any reserved bacon, and serve immediately.
Tips From My Kitchen
- Temperature Control is Key: When making the cheese sauce, keep the heat on low. If the heat is too high, the dairy can curdle or the cheese can become greasy and separate. Gentle, consistent heat is your friend here.
- The Secret to a Silky Sauce: Don’t skip reserving the pasta water. I learned that this starchy water is an incredible emulsifier. It helps the fats and liquids in your sauce bind together, creating a perfectly silky texture that coats the penne beautifully instead of pooling at the bottom of the bowl.
- Make-Ahead Prep: To save time, you can dice the chicken and onion, and chop the bacon a day in advance. Store them in separate airtight containers in the fridge. You can also pre-grate your cheese. This makes assembly on the night much faster.
- Storage: Leftovers are fantastic! Store any remaining Crack Chicken Penne in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat, adding a splash of milk or chicken stock to loosen the sauce as it heats up. The UK’s Food Standards Agency has great guidelines on storing cooked food safely.
Equipment You’ll Need
- Large pot (for cooking pasta)
- Large, deep frying pan or skillet
- Sharp knife and cutting board
- Colander
- Cheese grater
- Wooden spoon or spatula
Delicious Variations to Try
One of the best things about this recipe is how easily you can adapt it to your own tastes or what you have in the fridge. Here are a few ideas we love:
- A Little Bit Spicy: Add 1/2 teaspoon of red chilli flakes along with the garlic for a gentle, warming heat that cuts through the richness of the sauce.
- Veggie-Loaded Version: Stir in a few large handfuls of fresh spinach at the very end until it wilts, or add 200g of sautéed mushrooms along with the onions for an extra layer of flavour and nutrients. For more healthy ideas, browse our Healthy Chicken Recipes.
- Different Proteins: This sauce works wonderfully with other proteins. Try it with leftover shredded roast chicken, cooked prawns, or even crumbled cooked sausage for a different take.
What to Serve With Crack Chicken Penne
This is a very complete meal on its own, but if you want to add some sides, here are a few suggestions that work beautifully:
- Simple Green Salad: A crisp salad with a sharp lemon vinaigrette is a perfect companion. The acidity cuts through the creamy richness of the pasta, balancing the meal perfectly.
- Garlic Bread: A few slices of warm, crusty garlic bread are ideal for mopping up every last bit of that delicious sauce from the bowl.
- Steamed Green Beans: A side of simple steamed green beans or broccoli, tossed with a little butter and black pepper, adds a lovely bit of green and a fresh crunch.
- Drink Pairing: A crisp, dry white wine like a Sauvignon Blanc or Pinot Grigio complements the creamy sauce without overwhelming it.
Frequently Asked Questions
Crack Chicken Penne
Ingredients
Method
- 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. Just before draining, reserve about 250ml (a mugful) of the starchy pasta water. Drain the pasta and set aside.
- Cook the Bacon: While the pasta is cooking, place a large, deep frying pan over medium heat. Add the chopped bacon and cook for 5-7 minutes, stirring occasionally, until it's golden and crisp. Remove the bacon with a slotted spoon and set it on a paper towel-lined plate, leaving the rendered fat in the pan.
- Cook the Chicken: Add the olive oil to the bacon fat in the pan. Increase the heat to medium-high. Add the diced chicken pieces and season them with a pinch of salt and pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned on all sides. For other great chicken ideas, check out our Juicy Chicken Recipe.
- Sauté the Aromatics: Add the finely diced onion to the pan with the chicken. Cook for 3-4 minutes until it softens and becomes translucent. Add the minced garlic and cook for another minute until fragrant.
- Build the Creamy Sauce: Reduce the heat to low. Add the cubed cream cheese to the pan, stirring gently until it melts into the chicken and onions. What works best for me is adding it bit by bit to ensure it melts evenly without clumping.
- Combine the Liquids: Slowly pour in the chicken stock and double cream, stirring continuously to create a smooth sauce. Sprinkle in the ranch seasoning powder and black pepper, and stir to combine.
- Add the Cheeses: Gradually stir in the grated mature cheddar and Parmesan cheese. Keep stirring gently over low heat until all the cheese has melted and the sauce is velvety and smooth. Be careful not to let the sauce boil, as this can cause it to split.
- Bring It All Together: Return the cooked bacon to the sauce (reserving a little for garnish if you like). Add the drained penne to the pan and stir everything together until the pasta is thoroughly coated in the glorious, creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to your desired consistency. The starch in the water helps the sauce cling to the pasta perfectly. To learn more about this technique, check out this great guide on the magic of pasta water.
- Serve: Divide the Crack Chicken Penne among bowls, garnish with the chopped fresh chives or spring onions and any reserved bacon, and serve immediately.
Notes
This Crack Chicken Penne is pure comfort in a bowl, and I truly hope you enjoy making it. It’s one of those reliable, flavour-packed recipes that never fails to make our dinner table a happy place. If you give it a try, I’d love to hear how it turned out for you in the comments below! Happy cooking. – Sara
