Finally, I fold in the shredded Colby Jack cheese until it melts smoothly into the sauce. Then, I crumble the cooked bacon and sprinkle it in, along with fresh parsley for a pop of color. Everything becomes rich, gooey, and unbelievably comforting — exactly what Crack Chicken Penne should be.
Pro Tips for Best Results
I’ve tested this recipe three different ways, and the version that consistently turns out perfect is the one where you cook the pasta directly in the broth. It may seem easier to boil pasta separately, but trust me — the flavor absorption makes a world of difference. The noodles become seasoned from the inside out.
Another helpful tip is to use room-temperature cream cheese. Cold cream cheese creates lumps and takes forever to melt. Let it soften for at least 20 minutes before adding it to the skillet. It dissolves instantly and creates that iconic creamy texture.
Also, don’t drain the bacon fat unless there’s an excessive amount. The small amount remaining in the pan adds richness and depth. When I drained too much once, the dish lacked the smoky backbone that makes this recipe shine. Let that flavor work for you.
Finally, grate your own cheese. I know pre-shredded cheese is tempting, but the anti-clumping agents prevent it from melting smoothly. Freshly grated Colby Jack melts like a dream and gives the sauce its luscious finish.
Common Mistakes to Avoid
The first mistake I made the very first time I made this recipe was overcooking the pasta. Because penne cooks right in the broth, you have to keep an eye on it. Too much simmering will make the pasta mushy. I always begin checking doneness around the 10-minute mark.
Another big mistake is adding cream cheese too early. If you add it before the liquid gets hot enough, it separates instead of melting, resulting in a grainy texture. Make sure the broth is simmering before adding the cream cheese.
Using pre-cooked chicken without adjusting timing is also a common issue. If you’re using rotisserie chicken, add it after the pasta has cooked. Adding it too early dries it out and gives the dish a stringy texture.(See the next page below to continue…)