Any time I manage to make a recipe that my kids are as excited about as I am, I count it as a blessing! But I’m not surprised this crack chicken pasta is the winner with them, because it’s just so delicious. Cheese, bacon, chicken, and pasta, what’s not to love?
What’s in this Crack Chicken Pasta?
The combination of lean chicken breasts paired with salty bacon, creamy cheeses, ranch seasoning, and hearty penne pasta makes for one unforgettable dinner.
Chicken Breasts: Use boneless, skinless chicken breast, and make sure the pieces are cut into similar bite-sized pieces so they cook evenly. Bacon: Frozen bacon strips work great for cooking up into crumbles. Or start with pre-made crumbles. Ranch Seasoning Mix: Just grab a packet of dry ranch seasoning. Pasta: Penne is my favorite pasta to use in this crack chicken recipe. Chicken Broth: This liquid helps cook the pasta, and infuses more flavor than water. Cream Cheese: Creates a super creamy sauce. Let it sit on your counter for about 30 minutes prior to using to that it’s nice and soft. Cheeses: I recommend using both cheddar and mozzarella for this cheesy pasta recipe! Garnishes: Parmesan cheese and fresh parsley are wonderful garnishes here.
Do I have to use penne for this recipe?
Penne is my preferred pasta for this crack chicken, but other types work well too. Instead of penne, use 8 ounces of any short pasta like rotini, cavatappi, fusilli, farfalle, or mostaccioli.
How to Store and Reheat
Store leftover crack chicken pasta in an airtight container in the refrigerator for up to 3 days. Stir in a splash of cream or broth while reheating on the stovetop. I don’t recommend freezing leftovers. Cream-based recipes don’t freeze or thaw well–they tend to get grainy when reheating.
Notes and Tips
Add a second packet of ranch seasoning if you want to intensify the flavor. Be careful not to overcook the chicken in step 2 – about 3 minutes should be enough time. It will finish cooking throughout the next steps of the recipe.
How to Make Crack Chicken Pasta Step by Step
Cook the Bacon: In a large sauté pan or cast iron skillet set over medium heat, cook the 4 strips of frozen bacon and chop into crumbles. When crispy, transfer to a paper towel-lined plate. Brown the Chicken: Cut 1 pound of boneless, skinless chicken breasts into bite-sized pieces. Leave the bacon fat in the skillet and add the chicken, then cook for 2-3 minutes until it begins to brown. Add Ranch Seasoning: Sprinkle 1 ounce of ranch seasoning mix (1 packet) all over the chicken, and stir to coat. Add Pasta and Broth: Add 8 ounces of dry penne pasta, then pour in 4 cups of low sodium chicken broth. Cook the Pasta: Stir everything together and bring to a boil. Once boiling, reduce the heat to low, cover the skillet, and cook for 15-20 minutes, stirring occasionally. The pasta should be just past al dente (softened with a slight bite). Add Cream Cheese: Remove the lid and add 4 ounces of softened cream cheese, cut into cubes. Stir until it melts and turns into a creamy sauce. Stir the Cheese and Bacon: Add the bacon crumbles back to the skillet, then add 1 cup each of shredded cheddar and mozzarella cheeses. Stir until well combined and melted. Finish and Serve: Sprinkle the remaining cheddar cheese over the top of the pasta. Cover for about 1 minute to let the cheese melt. Serve crack chicken pasta garnished with Parmesan and parsley!
More Chicken Pasta Recipes We Love
Chicken Broccoli Alfredo Chicken Mushroom Pasta Chicken Rigatoni Creamy Chicken Spaghetti Cajun Chicken and Shrimp Pasta
