Ultimate Crack Chicken Penne
Indulge in a creamy and flavorful Crack Chicken Penne, featuring perfectly cooked penne pasta coated in a rich sauce made with cheddar cheese, crispy bacon, and tender shredded chicken. This comforting dish is easy to make and guaranteed to be a crowd-pleaser, making it perfect for a weeknight dinner or a potluck gathering.
Equipment
- Large skillet
- Large pot
- Colander
- Large bowl
- 9x13 inch baking dish
- Oven
- Measuring cups and spoons
- Fork
- Knife
- Cutting board
- Whisk or spoon
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp paprika
- Salt to taste
- Pepper to taste
- 1 lb penne pasta
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup shredded cheddar cheese, plus more for topping
- 6 slices bacon, cooked and crumbled
- ¼ cup chopped green onions, for garnish optional
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Season the chicken breasts with garlic powder, paprika, salt, and pepper.
- Cook the chicken for about 6-8 minutes per side, or until cooked through (internal temperature reaches 165°F).
- Remove the chicken from the skillet and let it cool slightly. Once cool enough to handle, shred the chicken with two forks.
- While the chicken is cooking, cook the penne pasta according to package directions. Drain well.
- In a large bowl, combine the softened cream cheese, sour cream, cheddar cheese, and dry ranch dressing mix. Mix well until smooth and creamy. If it's a bit thick, add a tablespoon or two of milk to thin it out.
- Add the cooked pasta and shredded chicken to the bowl with the cream cheese mixture.
- Stir until everything is well combined and the pasta is evenly coated in the sauce.
- Gently fold in the crumbled bacon. Reserve some bacon for topping, if desired.
- Preheat your oven to 350°F (175°C).
- Pour the Crack Chicken Penne into a greased 9x13 inch baking dish.
- Top with additional shredded cheddar cheese and bacon crumbles, if desired.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped green onions (if using) and serve hot.
Notes
Don't overcook the chicken; use a meat thermometer. Soften the cream cheese for a smooth sauce. Crispy bacon is essential. Add red pepper flakes for heat. Assemble ahead and refrigerate for up to 24 hours before baking. Store leftovers in the refrigerator for 3-4 days or freeze for up to 2 months.