Key Points:
- This Crack Chicken Penne combines creamy sauce, crispy bacon, and juicy chicken
- One-pot meal ready in just 30 minutes with minimal cleanup
- Perfect comfort food serving 4 people generously
- Even kitchen beginners can master this recipe
Need a quick dinner that stops complaints before they start? This Crack Chicken Penne recipe is your answer. When time is tight but you want something better than takeout, this creamy, cheesy pasta with tender chicken and bacon delivers serious flavor. Let me show you how to make this crowd-pleaser that will have everyone asking for seconds!
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 780 |
| Protein | 42g |
| Carbohydrates | 65g |
| Fat | 38g |
| Fiber | 3g |
| Sodium | 890mg |
Dietary Notes: Contains dairy, gluten. Not suitable for vegetarian, vegan, or dairy-free diets.
Timing
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Equipment Needed
| Essential Tools | Optional Tools |
|---|---|
| 12-inch skillet or Dutch oven | Meat thermometer |
| Cutting board | Kitchen timer |
| Sharp knife | Garlic press |
| Measuring cups and spoons | Cheese grater |
| Wooden spoon or spatula | Silicone tongs |
| Paper towels | – |
| Colander | – |
Ingredients
| Amount | Ingredient |
|---|---|
| 1 pound | Boneless skinless chicken breasts |
| 8 strips | Thick-cut bacon |
| 16 ounces | Penne pasta |
| 8 ounces | Cream cheese, softened |
| 1 cup | Shredded cheddar cheese |
| 2 cups | Chicken broth |
| 1 cup | Whole milk |
| 3 cloves | Garlic, minced |
| 1 teaspoon | Ranch seasoning |
| 1/2 teaspoon | Black pepper |
| To taste | Salt |
| Optional | Chopped fresh parsley for garnish |
Optional Substitutions
- Pasta: Rotini, shells, or bow ties
- Cheese: Pepper jack (for heat) or mozzarella (for stretch)
- Protein: Rotisserie chicken or chicken tenders (pre-cooked)
- Lighter version: Light cream cheese and turkey bacon
Step-by-Step Instructions
Preparation Phase (10 minutes)
- Organize Your Kitchen:
- Clear counter space
- Read through entire recipe first
- Gather all ingredients and equipment
- Set out cutting board on stable surface
- Lay out paper towels for bacon
- Prepare Chicken (5 minutes):
- Remove chicken from packaging
- Pat dry with paper towels (this helps it brown better)
- Place chicken breast flat on cutting board
- Slice horizontally into 1-inch strips
- Cut strips into 1-inch cubes
- TIP: Keep all pieces similar size for even cooking
- Wash hands with soap after handling raw chicken
- Clean cutting board and knife with hot soapy water
- Prepare Bacon (2 minutes):
- Stack bacon strips on clean cutting board
- Cut across strips into 1/2-inch pieces
- WARNING: Use a sharp knife to avoid accidents
- Prepare Remaining Ingredients (3 minutes):
- Take cream cheese out of refrigerator (softening is crucial)
- Cut cream cheese into small cubes for faster melting
- Peel garlic cloves
- Mince garlic finely (aim for rice-grain size)
- Measure out remaining ingredients in advance
- Line plate with paper towels for cooked bacon
Cooking Phase (20 minutes)
- Cook Bacon (8-10 minutes):
- Place chopped bacon in COLD large skillet
- Turn heat to medium (not high – bacon burns easily)
- Spread bacon pieces in even layer
- Stir occasionally with wooden spoon
- WHAT TO LOOK FOR: Deep red color and crispy texture
- Use slotted spoon to remove bacon to paper towel-lined plate
- Keep exactly 2 tablespoons bacon fat in pan
- Pour excess fat into heat-safe container (never down drain)
- Cook Chicken (5-7 minutes):
- Keep pan on medium-high heat (bacon fat should shimmer)
- Add cubed chicken to hot bacon fat
- Spread pieces so they don’t touch (crowding prevents browning)
- Let cook 2-3 minutes WITHOUT stirring
- Check bottom – should be golden brown
- Flip pieces with tongs or spatula
- Cook another 2-3 minutes until no longer pink
- SAFETY CHECK: Cut largest piece – should be white throughout
- For certainty, use thermometer – should read 165°F
- Remove chicken to plate with bacon
- Make Sauce Base (5 minutes):
- Reduce heat to medium
- Add minced garlic to pan
- WARNING: Stir constantly for 30 seconds – garlic burns quickly!
- Pour in chicken broth (it will sizzle – this is normal)
- Add milk slowly while stirring
- Add cream cheese cubes one handful at a time
- Stir constantly until cream cheese completely melts
- TROUBLESHOOTING: If lumpy, lower heat and whisk vigorously
- Add ranch seasoning and pepper
- Stir to combine thoroughly
- Cook Pasta (12-15 minutes):
- Pour penne into sauce
- Push pasta down so it’s completely covered by liquid
- Bring to gentle simmer (small bubbles around edge)
- Cover with lid
- Set timer for 12 minutes
- IMPORTANT: Stir every 3-4 minutes to prevent sticking
- Test pasta at 12 minutes
- Pasta should be tender but slightly firm (al dente)
- If needed, cook 1-3 minutes longer
- Finish the Dish (3-5 minutes):
- Return chicken and bacon to pan
- Add shredded cheddar cheese
- Stir gently until cheese completely melts
- Taste sauce (carefully – it’s hot!)
- Add salt if needed
- Let stand 2 minutes to thicken
- TIP: For extra richness, add 1 tablespoon butter at the end
Serving (5 minutes):
- Final Steps:
- Turn off heat
- Let rest 2-3 minutes (sauce thickens as it cools)
- Stir gently before serving
- Portion into bowls
- Sprinkle with extra bacon bits if reserved
- Add fresh parsley if using
- Serve immediately while hot
- PAIRING TIP: Goes great with a simple green salad or Indonesian-style greens
Troubleshooting Tips
- Sauce too thick? Add 1/4 cup hot chicken broth and stir
- Sauce too thin? Simmer uncovered for 2-3 minutes, stirring frequently
- Pasta not cooking evenly? Make sure liquid covers pasta completely
- Cream cheese won’t melt? Cut into smaller pieces and use lower heat
- Chicken sticking to pan? Don’t force it – let it cook longer until it releases naturally
Variations & Substitutions
- Spicy Version: Add 1/2 teaspoon red pepper flakes or 1 tablespoon hot sauce
- Veggie Boost: Add 1 cup frozen peas in last 5 minutes of cooking
- Extra Cheesy: Mix in 1/4 cup grated parmesan with the cheddar
- Herbed Version: Add 1 teaspoon Italian seasoning and fresh basil
- Global Twist: Try adding soy sauce and ginger for an Asian-inspired flavor similar to Chinese chicken dishes
Storage & Reheating
- Refrigerator: Store in airtight container up to 3 days
- Freezer: Not recommended – cream sauce may separate
- Reheating in Microwave:
- Place portion in microwave-safe dish
- Heat in 30-second intervals at 70% power
- Stir between intervals
- Add splash of milk if dry
- Reheating on Stovetop:
- Heat slowly in non-stick pan with 1-2 tablespoons milk
- Stir often to prevent scorching
- Cover with lid to retain moisture
Safety Notes & Tips
- Temperature: Cook chicken to 165°F (74°C) for safety
- Storage: Don’t leave cream sauce at room temperature over 2 hours
- Freshness: Check expiration dates on dairy and chicken
- Hygiene: Wash hands thoroughly after handling raw chicken
- Cross-contamination: Clean all surfaces that contact raw chicken
- Allergies: Contains dairy, wheat – no suitable substitutes for dairy
- Cooling: Let dish cool 5 minutes before serving to children (very hot!)
Pro Tips
- Cream Cheese Tip: Room temperature cream cheese blends much easier
- Pasta Secret: Don’t rinse pasta – its starch helps thicken sauce
- Even Cooking: Cut chicken pieces uniform size for consistent doneness
- Flavor Boost: Save 2 tablespoons bacon for garnish
- Prevent Sticking: Stir pasta frequently during cooking
- Cheese Trick: Grate your own cheese – pre-shredded has anti-caking agents that prevent smooth melting
