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Close-up of creamy, cheesy Crack Chicken Penne pasta. Easy and addictive recipe!
Lady Maria

Addictive Crack Chicken Penne

This creamy, cheesy Crack Chicken Penne is the ultimate comfort food, perfect for a quick weeknight meal or a crowd-pleasing party dish. Tender chicken, crispy bacon, and a rich ranch sauce combine with penne pasta for an irresistible flavor explosion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2025
Course: Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound penne pasta
  • 2 cups cooked and shredded chicken
  • 1 pound bacon, cooked and crumbled
  • 8 ounces cream cheese, softened
  • 1 cup ranch dressing
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 cups shredded cheddar cheese, divided
  • 1/4 cup sliced green onions

Equipment

  • Large Pot
  • Colander
  • Large skillet or pot
  • measuring cups and spoons
  • knife
  • Cutting board
  • Oven (optional, for bacon)
  • Baking sheet (optional, for bacon)
  • Fork
  • Spatula
  • serving dish

Method
 

  1. Cook the penne pasta according to package directions. Drain and set aside.
  2. While the pasta is cooking, cook the bacon until crispy. Crumble and set aside.
  3. If using uncooked chicken, cook the chicken breasts until cooked through. Shred and set aside.
  4. In a large skillet or pot, combine the softened cream cheese, ranch dressing, garlic powder, salt, and pepper. Heat over medium heat, stirring constantly until the cream cheese is melted and the sauce is smooth.
  5. Add the cooked pasta, shredded chicken, and crumbled bacon to the sauce. Stir well to combine.
  6. Stir in half of the shredded cheddar cheese. Continue to stir until the cheese is melted and the sauce is cheesy and gooey.
  7. Garnish with the remaining cheddar cheese and sliced green onions. Serve immediately and enjoy!

Notes

For best results, don't overcook the pasta; cook it al dente. Use high-quality ingredients for optimal flavor. Adjust seasoning to taste. To make it a casserole, transfer the pasta mixture to a greased baking dish, top with extra cheddar cheese, and bake at 350°F (175°C) for 20-25 minutes. Leftovers can be stored in the refrigerator for up to 3-4 days but freezing is not recommended.