This Crockpot Crack Chicken Penne Pasta is creamy, cheesy, smoky, and packed with tender chicken and bacon. The slow cooker does most of the work, and the penne gets stirred in near the end so it stays nice and firm. It is the kind of cozy dinner that tastes like you spent all day in the kitchen.
Servings: 8
Prep Time: 15 minutes
Cook Time: 4–5 hours on LOW, plus about 20 minutes for the pasta
Total Time: About 4 hours 35 minutes to 5 hours 35 minutes
Why I Love This Recipe
This is one of those dinners I turn to when I want comfort food without standing over a pan all afternoon. The chicken slowly cooks with cream cheese, ranch seasoning, and broth until it is tender enough to pull apart with two forks.
The part I really love comes at the end. Once the chicken is shredded, cheddar melts into the sauce, and freshly cooked penne gets folded through it. Then bacon and green onions add a salty, fresh finish. Every bite has a little bit of everything.
- The crockpot handles most of the cooking.
- Cream cheese makes the sauce thick and creamy.
- Ranch seasoning gives the chicken lots of flavor with very little work.
- Bacon adds a crisp, smoky bite.
- Penne holds onto the creamy sauce really well.
- The recipe makes 8 filling servings and reheats well.
What You’ll Need
- 2 pounds boneless, skinless chicken breasts
- 8 ounces cream cheese, cut into 8 cubes
- 1 packet (1 ounce) dry ranch seasoning
- 1 cup low-sodium chicken broth
- 12 ounces penne pasta
- 2 cups shredded sharp cheddar cheese
- 8 slices bacon, cooked until crisp and crumbled
- 3 green onions, thinly sliced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt, plus more for the pasta water
Tools You’ll Need
- 6-quart black oval crockpot
- Large pot for boiling pasta
- Colander
- Measuring cup
- Measuring spoons
- Two forks
- Wooden spoon or silicone spoon
- Chef’s knife
- Cutting board
- Serving spoon
Pro Tips
- Cut the cream cheese into 8 cubes so it softens and melts more evenly.
- Cook the chicken on LOW when you have time. The slower heat helps keep chicken breasts tender.
- Cook the penne just to al dente. It will soften a little more after you stir it into the hot sauce.
- Shred your own cheddar if possible. It usually melts more smoothly than bagged shredded cheese.
- Save some bacon and green onions for the top. That gives the finished pasta extra texture and color.
Instructions
Step 1: Add the Chicken and Seasonings
Place 2 pounds boneless, skinless chicken breasts in one even layer in a 6-quart black oval crockpot. Sprinkle the chicken evenly with 1 packet (1 ounce) dry ranch seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Pour 1 cup low-sodium chicken broth around the chicken. Place 8 ounces cream cheese, cut into 8 cubes, evenly over the chicken.
Step 2: Slow Cook the Chicken
Cover the crockpot. Cook on LOW for 4 to 5 hours, or until the chicken reaches 165°F in the thickest part and pulls apart easily. The cream cheese will become very soft and the cooking juices will collect around the chicken.
Step 3: Shred the Chicken and Make the Sauce
Keep the chicken and all the cooking liquid in the crockpot. Use two forks to shred the 2 pounds cooked chicken breasts into bite-size strands. Stir the shredded chicken into the softened 8 ounces cream cheese, 1 cup chicken broth, 1 ounce ranch seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/4 teaspoon salt until the sauce looks creamy. Add 2 cups shredded sharp cheddar cheese. Stir until the cheddar melts into the hot sauce.
Step 4: Cook the Penne
While the cheddar melts, bring a large pot of salted water to a boil on the stove. Add 12 ounces penne pasta and cook according to the package directions until al dente, usually about 9 to 11 minutes. Drain the pasta well. Do not rinse it.
Step 5: Add the Penne and Bacon
Add all 12 ounces drained al dente penne to the crockpot with the 2 pounds shredded chicken and creamy cheddar sauce. Add 6 slices worth of the cooked, crumbled bacon, saving the remaining 2 slices worth for topping. Gently stir until every piece of penne is coated with sauce.
Step 6: Finish and Serve
Let the pasta sit in the covered crockpot for about 5 minutes so everything is hot and creamy. Spoon it into a wide round serving bowl. Sprinkle the reserved 2 slices worth of crumbled cooked bacon and all 3 thinly sliced green onions over the top. Serve while warm.
Why This Recipe Works (Quick Science)
Cream cheese contains fat and milk solids that give the sauce a rich, smooth body. Chicken broth thins it enough to coat the pasta instead of turning into a heavy paste.
The chicken cooks slowly in moisture, which helps it stay tender enough to shred. Cheddar goes in after the chicken cooks because high heat for several hours can make cheese separate or turn oily.
Cooking the penne on its own also matters. Pasta releases starch as it cooks. Boiling it separately gives you better control over its texture and keeps it from soaking up too much crockpot liquid.
Common Mistakes
- Overcooking the chicken: Start checking it around the 4-hour mark. Chicken breasts can become dry if cooked much longer than needed.
- Putting uncooked pasta in at the beginning: The penne can become very soft and soak up too much sauce.
- Overcooking the penne: Stop at al dente because the hot sauce will continue to soften it.
- Using cold cheddar in one big clump: Add it evenly and stir well so it melts smoothly.
- Skipping the bacon topping: Keeping some bacon out of the sauce gives you a much better crisp texture at serving time.
Substitutions and Variations
- Use boneless, skinless chicken thighs instead of chicken breasts for richer meat.
- Swap penne for rotini, rigatoni, or bow-tie pasta.
- Use Monterey Jack or Colby Jack in place of some or all of the cheddar.
- Turkey bacon can replace regular bacon.
- Add a small pinch of red pepper flakes for a little heat.
- Stir in steamed broccoli near the end for extra vegetables.
- For a looser sauce, stir in a splash of warm chicken broth before serving.
Make-Ahead Tips
You can cook and crumble the 8 bacon slices up to 3 days ahead. Keep them covered in the refrigerator.
You can also slice the 3 green onions a day ahead. Store them separately so they stay fresh.
For the best pasta texture, cook the penne shortly before you plan to serve the meal instead of leaving cooked pasta in the crockpot for hours.
What to Serve With Crockpot Crack Chicken Penne Pasta
Since this pasta is rich and creamy, simple sides work best.
- Roasted broccoli
- Steamed green beans
- Simple green salad
- Roasted asparagus
- Garlic bread
- Dinner rolls
- Sliced tomatoes with a light vinaigrette
Macros Information
Approximate nutrition per serving, based on 8 servings:
- Calories: 690
- Protein: 48g
- Carbohydrates: 50g
- Fat: 33g
- Saturated Fat: 16g
- Fiber: 2g
- Sugar: 4g
These numbers are estimates. The exact macros will change with the brands of cream cheese, ranch seasoning, bacon, pasta, and cheddar you use.
Leftovers and Storage
Let leftovers cool, then place them in an airtight container. Refrigerate for up to 3 to 4 days.
The sauce will thicken in the fridge because the pasta keeps absorbing moisture. When reheating, add a small splash of chicken broth or milk and stir.
Warm individual servings in the microwave until steaming hot throughout. For larger portions, gently reheat them in a covered pan over low heat, stirring often.
You can freeze the pasta, but creamy sauces and cooked pasta may change texture after thawing. Refrigerated leftovers will give you the best results.
FAQ
Q: Can I put dry penne straight into the crockpot?
A: I do not recommend it for this recipe. Cooking the 12 ounces of penne separately makes it much easier to keep the pasta al dente and the sauce creamy.
Q: Can I cook the chicken on HIGH?
A: Yes. You can cook it on HIGH for roughly 2 to 3 hours, but check that the thickest part of the chicken reaches 165°F. LOW gives you a little more control over chicken breast texture.
Q: Why is my sauce too thick?
A: The pasta absorbs sauce as it sits. Stir in warm chicken broth a few tablespoons at a time until the sauce reaches the consistency you like.
Q: Why is my sauce thin?
A: Give the finished pasta about 5 minutes to sit. The penne will absorb some liquid and help the sauce thicken.
Q: Can I use pre-cooked chicken?
A: You can, but the method will need to change because cooked chicken does not need several hours in the crockpot. For this version, starting with 2 pounds of raw chicken breasts gives the sauce and chicken time to cook together.
Q: Can I leave out the bacon?
A: Yes. The dish will lose some smoky and salty flavor, but the creamy chicken pasta will still work.
Final Thoughts
Crockpot Crack Chicken Penne Pasta is all about easy comfort food. You get tender shredded chicken, creamy ranch and cheddar sauce, pasta, smoky bacon, and fresh green onions in one hearty bowl.
Give it a try the next time you want a simple crockpot dinner. When you make it, leave a comment and share how yours turned out, what you served with it, or any questions you had along the way.
ChatGPT có thể mắc lỗi. Hãy kiểm tra thông tin quan trọng.