This Crack Chicken Penne started as a dinner rescue on a busy weeknight and quickly became one of those recipes I keep in heavy rotation. I first pulled this together when the fridge held a few lonely chicken breasts, a packet of ranch seasoning, and some pantry penne. The result was unexpectedly comforting: tender bite-sized chicken coated in ranch, al dente pasta swimming in a creamy cheese sauce, and the unmistakable salty crunch of thick-cut bacon throughout. The dish is rich without being heavy, and it hits that perfect balance of cheesy comfort and bright savory notes that make everyone at the table ask for seconds.

What makes this version special is the one-pot technique. Cooking the pasta right in the flavored broth with the chicken lets the starchy liquid thicken naturally and cling to every piece. Using cream cheese as the emulsifier gives the sauce a silky texture while shredded cheddar adds familiar, melty cheesiness. I love that it comes together in about 40 minutes from start to finish: 10 minutes active prep and roughly 30 minutes of cooking. It’s the kind of meal that feels indulgent but is easy enough to prepare after work, on a weekend, or when guests pop in unexpectedly.

Ingredients

• Bacon (4 slices, thick-cut): Use thick-cut for the best texture and flavor; cook until crisp so it keeps a crunchy contrast with the creamy pasta. Brands like Oscar Mayer or Applegate Organic work well.
• Chicken breast (1 pound, boneless, skinless, cut into bite-size pieces): Cut uniform pieces so they cook evenly; you can substitute thighs for more flavor and moisture if you prefer.
• Ranch seasoning (1 ounce or about 1 packet / 2 tablespoons): The dry mix infuses savory-herb notes—Hidden Valley packet is common, but a homemade mix (dried dill, garlic powder, onion powder, salt, pepper) also works.
• Penne (8 ounces uncooked): Any short-cut pasta will do (rigatoni, ziti, shells). Use high-quality semolina for better bite; penne holds the sauce nicely.
• Chicken broth (3 1/2 cups, low sodium): Using low-sodium gives you control over final saltiness; if you only have regular broth, reduce or omit added salt elsewhere.
• Cream cheese (4 ounces): Full-fat cream cheese (Philadelphia) melts smoothly and creates a silky base—soften slightly for faster incorporation.
• Cheddar cheese (2 cups shredded, about 8 ounces): Sharp or medium cheddar both work—grate your own for the best melt and flavor.
• Parsley (1 tablespoon chopped): Fresh parsley brightens the finished dish; flat-leaf parsley is preferable for flavor and presentation.

Instructions

Cook the bacon: Heat a large Dutch oven or heavy pot over medium heat and add the thick-cut bacon. Cook until crispy, about 6–8 minutes, turning occasionally. Remove the bacon and drain most fat, leaving roughly 1 tablespoon in the pot for flavor. Chop the crispy bacon into bite-size pieces and set aside. Brown the chicken: Increase heat to medium-high and add the bite-size chicken pieces to the retained fat. Sear for about 3 minutes until the outside begins to brown; the interior may still be pink. Sprinkle the ranch seasoning over the chicken and toss to coat each piece evenly—this builds the foundation of flavor. Add pasta and broth: Pour in the penne and 3 1/2 cups of low-sodium chicken broth, stirring to combine. Bring to a boil, then reduce to low, cover, and simmer for 15–20 minutes until the pasta is al dente. Stir every 5 minutes to prevent sticking and ensure the pasta cooks evenly. There should be a little liquid left when the pasta is done; add a splash more broth if it absorbs too quickly. Make it creamy: Lower heat to medium-low and add the cream cheese. Stir continuously until the cream cheese melts into the broth and forms a smooth, glossy sauce. Add the chopped bacon back in and stir in about 1 1/2 cups of shredded cheddar until fully melted and combined. Finish and serve: Sprinkle the remaining 1/2 cup cheddar over the top, cover for 30 seconds to help it melt, then uncover and remove from heat. If you prefer a browned top, place the pot under a broiler for 3–5 minutes until bubbly and golden—watch closely. Garnish with chopped parsley and serve immediately.

Storage Tips

Cool leftovers quickly and transfer to airtight containers. Refrigerate for up to 3 days; when reheating, add 1–3 tablespoons of chicken broth per serving and warm over low heat, stirring occasionally to reincorporate the cheese and prevent separation. For freezing, portion into freezer-safe containers and label with the date—use within 3 months. Thaw overnight in the refrigerator before reheating, and finish with a sprinkle of fresh parsley to revive color and brightness.

Ingredient Substitutions

If you’re short on cream cheese, use 4 ounces of mascarpone or a combination of 1/2 cup heavy cream plus 2 ounces cream cheese for similar silkiness. Swap chicken breast for boneless thighs (same weight) for juicier results. For a lighter version, substitute half-and-half and reduce cheddar to 1 cup, then finish with a tablespoon of Greek yogurt off-heat. Vegetarian option: replace chicken and bacon with roasted mushrooms and smoked tofu, and use a vegetarian bacon alternative.

Serving Suggestions

Serve with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Garlic-roasted broccoli or a simple side of steamed green beans complements the cheesy pasta. For a heartier meal, add a crusty baguette to mop up sauce. Garnish with extra parsley, a pinch of smoked paprika, or thinly sliced scallions for color and a mild oniony bite.

Cultural Background

While not a traditional classic, this dish riffs on midwestern American comfort-food traditions—combining pasta, melted cheese, and bacon with a boxed ranch mix that gained popularity in home cooking in recent decades. The idea of using cream cheese as a sauce base appears in many American-style casseroles and stovetop dishes; this version streamlines those elements into an approachable, quick-format one-pot meal.

Seasonal Adaptations

In spring or summer, fold in blanched asparagus tips or peas at the end for freshness. In autumn, swap in roasted butternut squash cubes and sage with a touch of nutmeg to echo seasonal flavors. Holiday gatherings welcome a double-batch served in a large casserole dish and broiled briefly for a bubbly, golden top—it's a crowd-friendly centerpiece that pairs well with roasted vegetables and a simple fruit salad.

Meal Prep Tips

For busy weeks, cook and cool the base (chicken, bacon, lightly sauced pasta) and store in the fridge for up to 2 days. When ready to eat, reheat gently in a skillet with a splash of broth and finish with freshly shredded cheddar so the topping melts beautifully. You can also portion individual servings into microwave-safe containers for easy lunches—stir in a tablespoon of broth before microwaving to maintain creaminess.

This dish has become a staple in our household because it manages to feel special without demanding time or fuss. Whether you stick to the stovetop method, adapt it for the Instant Pot, or let a slow cooker do the work, you’ll find it reliably comforting and easy to customize. Give it a try and make it your own—swap cheeses, add vegetables, or turn up the heat with red pepper flakes. It’s forgiving, flavorful, and perfect for feeding a hungry crew.