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This hearty Crack Chicken Penne has become my go-to comfort meal for those evenings when I need something that will please the whole family while still being quick to prepare. The combination of creamy cheese sauce, savory chicken, and crispy bacon creates an irresistible dish that disappears from the table in minutes.
I first made this dish when I needed to feed unexpected guests with what I had in my pantry and fridge. It was such a hit that it immediately earned a permanent spot in our family's dinner rotation. Even my pickiest eater requests it at least once a week.
Ingredients
- Penne pasta creates the perfect base and catches all that creamy sauce in its ridges
- Shredded cooked chicken use rotisserie chicken for convenience and extra flavor
- Ranch seasoning mix the secret ingredient that gives this dish its addictive quality
- Cream cheese provides the creamy richness that makes this dish so satisfying
- Sharp cheddar cheese always grate your own for the smoothest melting
- Crispy bacon adds the perfect salty crunch and depth of flavor
- Chicken broth helps thin the sauce while adding more savory notes
- Heavy cream creates silky texture and richness
- Olive oil for sautéing the aromatics
- Diced onion and minced garlic build the flavor foundation
- Fresh parsley brightens the dish and adds visual appeal
Step-by-Step Instructions
- Cook the Pasta
- Bring a large pot of salted water to a rolling boil and add penne pasta. Cook until just al dente according to package directions usually 9 to 11 minutes. Be careful not to overcook as the pasta will continue to soften when mixed with the hot sauce. Reserve 1/2 cup of pasta water before draining in case you need to adjust sauce consistency later.
- Prepare the Aromatics
- Heat olive oil in a large deep skillet over medium heat until shimmering. Add the diced onions and cook for about 4 minutes until they become translucent and slightly golden. Add minced garlic and cook for another 30 seconds until fragrant being careful not to burn the garlic as it will turn bitter.
- Create the Sauce Base
- Reduce heat to low to prevent the cream from separating. Add softened cream cheese to the skillet with onions and garlic breaking it into smaller pieces with a wooden spoon. Sprinkle the ranch seasoning evenly over the cream cheese and stir continuously until the cream cheese is completely melted and the seasoning is incorporated.
- Develop the Sauce
- Slowly pour in the chicken broth while continuously stirring to create a smooth mixture without lumps. Once incorporated add the heavy cream in a steady stream continuing to stir. Allow the sauce to simmer gently for about 3 minutes until it begins to thicken slightly. The sauce should coat the back of a spoon but still remain pourable.
- Add Proteins and Cheese
- Fold in the shredded chicken ensuring it gets evenly distributed throughout the sauce. Add half of the chopped bacon reserving the rest for garnish. Sprinkle in the shredded cheddar cheese in small handfuls stirring after each addition to ensure it melts completely into the sauce. Season with salt and pepper to taste remembering that the ranch seasoning and bacon already add saltiness.
- Combine and Finish
- Add the drained penne pasta to the skillet with the sauce. Using tongs or two large spoons gently toss until every piece of pasta is thoroughly coated with the creamy sauce. If the sauce seems too thick add a splash of the reserved pasta water to reach your desired consistency. Let the pasta sit in the sauce for 1 to 2 minutes to absorb some of the flavors.
- Serve and Garnish
- Transfer the finished Crack Chicken Penne to a serving dish or individual plates. Sprinkle with the remaining crispy bacon pieces and freshly chopped parsley. Serve immediately while hot and creamy.
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The cream cheese is truly the star of this dish. I discovered that bringing it to room temperature before cooking makes a tremendous difference in how smoothly it incorporates into the sauce. My family particularly loves when I make this dish after Thanksgiving using leftover turkey instead of chicken a tradition that started three years ago when we had an abundance of turkey and limited cooking energy.
Make Ahead Options
This Crack Chicken Penne is perfect for busy households. You can prepare several components ahead of time to streamline the dinner process. Cook and shred your chicken up to two days in advance and store it in an airtight container in the refrigerator. The same goes for cooking and chopping the bacon. You can even prepare the entire sauce base store it separately and then just cook fresh pasta when you're ready to serve. For maximum convenience assemble the entire dish then refrigerate covered for up to 24 hours. When ready to serve bake in a 350°F oven for about 20 minutes until hot throughout.
Creative Variations
The beauty of this recipe lies in its versatility. For a lighter version substitute the heavy cream with half and half or even whole milk. Increase the nutritional value by adding vegetables like steamed broccoli frozen peas or fresh spinach folded in just before serving. For a spicy kick mix in diced jalapeños or a few dashes of hot sauce. You can also swap the protein using leftover turkey Italian sausage or even smoked salmon for a sophisticated twist. The ranch seasoning can be replaced with Italian seasoning or taco seasoning for completely different flavor profiles while maintaining the creamy comforting base.
Serving Suggestions
Crack Chicken Penne is a satisfying main dish that pairs beautifully with simple sides. Serve alongside a crisp green salad dressed lightly with vinaigrette to balance the richness of the pasta. Garlic bread or a crusty baguette makes an excellent accompaniment for sopping up extra sauce. For a complete meal add roasted vegetables like asparagus Brussels sprouts or cherry tomatoes. This dish is perfect for casual family dinners but can easily be dressed up for entertaining by serving in individual gratin dishes topped with extra cheese and broiled until golden and bubbly.
Storage and Reheating
Leftover Crack Chicken Penne will keep in the refrigerator for up to 3 days when stored in an airtight container. The sauce tends to thicken considerably when chilled so when reheating add a splash of milk chicken broth or cream to restore its creamy consistency. For best results reheat gently on the stovetop over medium low heat stirring frequently. Microwave reheating works in a pinch but tend to heat unevenly heat in 30 second intervals stirring between each until heated through. While freezing is possible the sauce may separate slightly upon thawing but can be rescued with thorough stirring and a touch of fresh cream during reheating.
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Common Questions
- → Can I use pre-cooked chicken for this dish?
Yes, rotisserie chicken works perfectly for this dish and saves significant preparation time. You can also use any leftover cooked chicken or prepare and shred chicken breasts ahead of time.
- → How do I prevent the cream sauce from breaking?
To prevent the sauce from breaking, reduce the heat to low before adding the cream cheese, and slowly incorporate the liquid ingredients while stirring constantly. Freshly grated cheese also melts more smoothly than pre-shredded varieties.
- → What vegetables can I add to this pasta dish?
Excellent vegetable additions include spinach, broccoli, peas, bell peppers, or mushrooms. Add leafy greens like spinach at the end of cooking, while firmer vegetables like broccoli should be lightly steamed before incorporating.
- → How can I make this dish lighter?
For a lighter version, substitute regular cream cheese with Neufchâtel or light cream cheese, use turkey bacon instead of pork bacon, and replace heavy cream with half-and-half or whole milk. You can also increase the proportion of vegetables.
- → What's the best way to reheat leftovers?
Reheat leftovers in a skillet over medium-low heat, adding a splash of chicken broth or cream to restore the sauce's creamy consistency. Microwaving is convenient but stir halfway through and add a little liquid to prevent drying out.
- → Can I freeze this pasta dish?
While possible, cream-based pasta dishes don't freeze ideally as the sauce may separate upon thawing. If freezing, slightly undercook the pasta, cool completely, and store in airtight containers for up to 1 month. Thaw overnight in the refrigerator before reheating.