The first time I made Crack Chicken Penne in my kitchen, I swear the smell alone nearly made me drop the spoon. The aroma of sizzling bacon, creamy ranch-seasoned sauce, and melted Colby Jack cheese filled every corner of the house like a warm hug I didn’t know I needed. As the pasta simmered and the sauce thickened into that signature velvety richness, I knew instantly this wasn’t just another chicken pasta dish — it was the kind of recipe that makes you stop, breathe in deeply, and smile because you already know it’s going to be incredible.
Why You’ll Love This Recipe
You’ll love this dish because it blends everything comforting into one pan: smoky bacon, tender chicken, rich creamy sauce, and perfectly coated penne that catches all the goodness in every ridge. From my perspective, this recipe is the one you turn to on busy nights when you want something indulgent without fuss. It’s the kind of meal that satisfies picky eaters, impresses guests, and gives you leftovers that taste just as good — if not better — the next day.
Ingredients
- 6 slices smoked bacon
- 2 chicken breasts
- ½ cup yellow onion
- ½ tsp salt
- ¼ tsp black pepper
- 1 oz Ranch seasoning
- 4 cups chicken stock
- ½ lb penne pasta
- 6 oz cream cheese
- 10.5 oz cream chicken soup
- 8 oz Colby Jack cheese
- 2 tbsp parsley
When I make this, I almost always choose thick-cut smoked bacon — it lends a deeper flavor that permeates the whole dish. If you prefer milder flavor, regular bacon works fine. You can also use rotisserie chicken in place of raw chicken breasts if you’re short on time. The cream cheese makes the sauce unbelievably silky, so don’t swap it out unless you absolutely must. And Colby Jack shines here because it melts beautifully without overpowering the ranch seasoning.
Equipment Needed
- Large skillet or Dutch oven
- Cutting board and knife
- Wooden spoon or spatula
- Cheese grater
- Measuring cups
- Mixing bowl (optional)
A large skillet or Dutch oven is essential because the pasta cooks right in the sauce, and you need plenty of room for everything to simmer without spilling. I’ve made this in smaller pans before, and trust me — it’s a mess waiting to happen. A wooden spoon helps you scrape up all those browned bacon bits (they’re flavor gold). If you grate your own cheese — and I highly recommend it — a sturdy cheese grater makes all the difference.
Step-by-Step Instructions
I always begin this recipe by cooking the bacon first. As soon as it hits the hot skillet, the kitchen fills with that unmistakable smoky smell that sets the tone for the entire dish. I cook it until it’s deeply crisp because those crunchy bits later add texture. Once the bacon is done, I transfer it to a paper towel but leave the drippings — that flavorful fat is the foundation of the sauce.
Next, I season the chicken breasts with salt and pepper and sear them right in the bacon drippings. You’ll hear that satisfying sizzle instantly, and you’ll notice the edges turn golden within minutes. This step creates incredible flavor. After searing, I add the onions and cook until they’re soft and fragrant. At that point, I sprinkle in the ranch seasoning and pour in the chicken stock, scraping every browned bit from the bottom of the pan.
Once the liquid is bubbling, I stir in the penne pasta. This is my favorite part because the pasta absorbs the broth as it cooks, infusing every bite with flavor. I simmer it gently, stirring occasionally so nothing sticks to the bottom. When the pasta begins to soften, I mix in the cream cheese and cream of chicken soup. Watching the sauce transform into a creamy, silky dream is incredibly satisfying.(See the next page below to continue…)