Name: Crack Chicken Penne
Prep time: 15 min
Cook time: 30 min
Ingredients: 12 oz penne pasta, uncooked; 2 cups cooked shredded chicken; 6 slices bacon, chopped; 8 oz cream cheese, softened and cubed; 1 cup sour cream; 1 cup chicken broth; 1 packet ranch seasoning mix (about 1 oz); 2 cups shredded cheddar cheese, divided; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp black pepper; 1/4 tsp salt, or to taste; 1 tbsp olive oil; 2 tbsp chopped fresh parsley (optional, for garnish)

Crack Chicken Penne is one of those simple, comforting pasta dishes that quietly sneaks into your regular rotation. It is creamy, a little bit tangy from the ranch seasoning, and full of shredded chicken, crispy bacon, and melted cheddar cheese. The penne pasta holds onto every bit of that rich sauce, so you get a satisfying bite every time.

This Crack Chicken Penne recipe is straightforward enough for a busy weeknight, but it still feels like a proper, sit-down meal. You build a quick sauce with cream cheese, sour cream, chicken broth, ranch seasoning, and cheddar, then toss in cooked shredded chicken and penne pasta. A quick bake in the oven with bacon and more cheese on top, and dinner is ready.

It is the kind of dish you can imagine setting in the middle of the table, everyone leaning in with plates, and the baking dish slowly emptying while you talk about your day. Nothing fancy. Just cozy, reliable food.

Ingredients for this Crack Chicken Penne

Here is exactly what you will need to make this Crack Chicken Penne at home. No surprises, no extras.

Penne pasta (12 oz, uncooked) – The shape holds the creamy sauce nicely. You will cook it until just al dente so it does not go mushy in the oven.
Cooked shredded chicken (2 cups) – A great way to use leftover chicken. You can shred cooked breasts or thighs, whatever you have ready.
Bacon (6 slices, chopped) – Cooked until crispy, it adds smoky flavor and a little crunch on top.
Cream cheese (8 oz, softened and cubed) – This is the base of the creamy sauce and helps it cling to the penne.
Sour cream (1 cup) – Adds tang and makes the sauce smooth and spoonable.
Chicken broth (1 cup) – Loosens the cream cheese and keeps the Crack Chicken Penne from feeling too heavy.
Ranch seasoning mix (1 packet, about 1 oz) – The classic crack chicken flavor: savory, herby, and a little tangy.
Shredded cheddar cheese (2 cups, divided) – Most goes into the sauce, and the rest melts on top with the bacon.
Garlic powder (1/2 tsp) – Simple extra flavor without chopping cloves.
Onion powder (1/2 tsp) – Rounds out the taste of the sauce.
Black pepper (1/4 tsp) – For a gentle kick and depth.
Salt (1/4 tsp, or to taste) – You will adjust depending on how salty your bacon, broth, and ranch mix are.
Olive oil (1 tbsp) – Helps the sauce come together in the skillet with the cream cheese.
Chopped fresh parsley (2 tbsp, optional) – For a bit of color and freshness on top of the finished dish.

Instructions

Take it step by step and your Crack Chicken Penne will come together easily. You can almost do it on autopilot once you have made it once or twice.

Preheat the oven and prepare the dish.
Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set it aside. This gives you a place to finish the Crack Chicken Penne once the sauce and pasta are ready.
Cook the penne pasta.
Bring a large pot of salted water to a boil. Add the 12 oz of penne pasta and cook according to the package directions until just al dente. You want a tiny bit of bite left, because it will cook a little more in the oven. Drain the pasta well and set it aside.
Crisp the bacon.
While the pasta cooks, place a large skillet over medium heat and add the 6 slices of chopped bacon. Let it cook, stirring now and then, until the bacon is crispy and browned, about 6–8 minutes. This is where a lot of flavor comes from.
Drain the bacon and reserve some fat.
Use a slotted spoon to transfer the cooked bacon to a plate lined with paper towels. Carefully pour off most of the bacon fat from the skillet, leaving about 1 tablespoon in the pan. That little bit will help build the sauce.
Start the creamy sauce.
Add the 1 tablespoon of olive oil to the skillet and keep it over medium heat. Add the cubed 8 oz of cream cheese and the 1 cup of chicken broth. Stir frequently as the cream cheese melts. At first it will look a bit lumpy, but keep going until it smooths out into a sauce.
Add sour cream and ranch seasoning.
Stir in the 1 cup of sour cream and the packet of ranch seasoning mix. Mix until everything is fully combined. Add the 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of black pepper, and 1/4 teaspoon of salt. Let the sauce gently bubble while you stir, until it is smooth and slightly thickened.
Melt in most of the cheddar cheese.
Reduce the heat to low. Add 1 1/2 cups of the shredded cheddar cheese to the skillet (reserve the remaining 1/2 cup for topping). Stir until the cheese is fully melted and the sauce is thick and creamy. This is the heart of the Crack Chicken Penne.
Add the shredded chicken.
Stir in the 2 cups of cooked shredded chicken. Make sure every piece is coated in the sauce. Let it warm through for 1–2 minutes over low heat so the chicken is hot but not overcooked.
Combine the sauce with the penne.
Add the drained penne pasta to the skillet. Gently fold the pasta into the sauce and chicken until everything is evenly mixed and the penne is well coated. Take your time here so you do not break the pasta.
Transfer to the baking dish.
Spoon the pasta mixture into the prepared 9×13-inch baking dish. Spread it out into an even layer so it bakes uniformly and the top gets nicely covered with cheese and bacon.
Top with bacon and remaining cheddar.
Sprinkle the cooked bacon evenly over the top of the pasta mixture. Then add the remaining 1/2 cup of shredded cheddar cheese over the bacon. This gives the Crack Chicken Penne its bubbly, cheesy crust.
Bake until hot and bubbly.
Place the baking dish in the preheated oven and bake for 15–20 minutes, or until the cheese on top is melted and the pasta is heated through and bubbling lightly around the edges.
Rest and garnish.
Carefully remove the baking dish from the oven and let it rest for about 5 minutes. This short pause helps the Crack Chicken Penne set a bit, so it is easier to scoop. If you like, sprinkle the 2 tablespoons of chopped fresh parsley over the top for color.
Serve.
Scoop the Crack Chicken Penne into bowls or onto plates and serve warm. It is the kind of dish people tend to go back for seconds, so you might want to keep the baking dish close to the table.

Cook and Prep Times

Prep time: 15 minutes
Cook time: 30 minutes
Total time: About 45 minutes
Servings: Approximately 6 portions of Crack Chicken Penne

Nutritional information

The values below are an estimate for one serving of Crack Chicken Penne when the recipe is divided into six portions. Actual numbers can vary based on the specific brands of ingredients you use.

Calories: 640 kcal
Carbohydrates: 46 g
Protein: 32 g
Fat: 35 g
Saturated fat: 16 g
Sodium: 920 mg
Fiber: 2 g
Sugar: 4 g

This Crack Chicken Penne is definitely a hearty, comfort-food style meal. If you want to lighten it up a bit, you can serve smaller portions alongside a simple salad or some steamed vegetables, while keeping the main recipe exactly as it is.

Frequently asked questions

Can I make Crack Chicken Penne ahead of time?

Yes, you can assemble the Crack Chicken Penne ahead. Prepare the pasta, sauce, chicken, and bacon as directed, then combine everything in the baking dish, including the bacon and the remaining cheddar on top. Cover and refrigerate for up to 24 hours. When you are ready to bake, let the dish sit at room temperature for about 15 minutes while the oven preheats, then bake at 350°F (175°C). You may need to add an extra 5–10 minutes of baking time to make sure it is hot and bubbling all the way through.

Can I use a different type of pasta instead of penne?

Penne works really well because the sauce clings to the ridges and fills the tubes, but you can swap it for another short pasta with a similar shape. Just keep the amount and cooking time comparable so the Crack Chicken Penne texture stays close to the original idea, even if the pasta shape changes.

How do I store and reheat leftovers?

Let the Crack Chicken Penne cool to room temperature, then transfer leftovers to an airtight container and refrigerate for up to 3 days. To reheat, place a portion in a microwave-safe dish and warm it gently, stirring halfway through, until hot. If it looks a little dry, you can stir in a small splash of chicken broth or a spoonful of sour cream before reheating to bring back some creaminess.