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Close up of crack chicken pasta showing gooey strings of melted cheddar cheese and glossy yellowish-white cheese sauce.

The Ultimate Crack Chicken Pasta Recipe

This highly addictive Crack Chicken Pasta features tender chicken, crispy bacon, and penne tossed in a glossy, creamy cheddar and ranch cheese sauce. The ultimate weeknight comfort food dinner that your whole family will devour.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 16 oz dried penne pasta Cooked al dente
  • 1.5 lbs boneless skinless chicken breasts Cut into bite-sized chunks
  • 8 slices thick-cut bacon Chopped into bits
  • 3 cloves garlic Minced
  • 0.5 cup chicken broth For deglazing
  • 8 oz cream cheese Cubed and softened to room temperature
  • 1 cup heavy cream Room temperature
  • 1 packet dry ranch seasoning About 1 oz (28g)
  • 2 cups sharp cheddar cheese Freshly grated from a block, divided
  • 0.5 cup fresh green onions Chopped for garnish

Equipment

  • 1 Large Pasta Pot For boiling the penne pasta.
  • 1 12-Inch Heavy Bottomed Skillet For rendering bacon, searing chicken, and building the cheese sauce.

Method
 

Step-by-Step Directions
  1. Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
  2. In a 12-inch skillet over medium heat, fry the chopped bacon until crispy and dark brown. Remove with a slotted spoon to a paper towel-lined plate, leaving 2 tbsp of bacon grease in the skillet.
  3. Increase heat to medium-high. Add chicken chunks, season lightly, and sear for 4-5 minutes until a golden crust forms. Toss and cook until internal temp reaches 165°F (74°C). Remove to a plate.
  4. Lower heat to medium-low. Sauté minced garlic for 30 seconds. Deglaze with chicken broth. Whisk in cream cheese, heavy cream, and ranch seasoning. Simmer and whisk until thick, glossy, and smooth.
  5. Remove from heat and stir in 1.5 cups of cheddar cheese until melted. Fold in the cooked pasta and chicken. Top with remaining cheddar, bacon bits, green onions, and a dusting of ranch seasoning.

Notes

Use block cheddar cheese instead of pre-shredded to ensure the cheese melts smoothly without becoming grainy.
Do not boil the sauce vigorously once the dairy is added, to prevent it from separating.