I love this recipe because it combines everything I want in a single bite — creamy, cheesy, savory, and satisfying. It’s a simple dish to prepare yet tastes like something that’s been slow-cooked all day. I can make it ahead of time, bake it right before serving, and enjoy a hearty dinner that’s always a crowd-pleaser. Whether I’m cooking for my family or hosting friends, this penne delight never fails to impress.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
12 oz penne pasta 1 lb boneless, skinless chicken breasts, diced 6 strips cooked and crumbled topping 1 packet (1 oz) ranch seasoning mix 1 cup cream cheese, softened 1 cup chicken broth 1 cup shredded cheddar cheese 1/2 cup sour cream 1 tablespoon olive oil Salt and black pepper, to taste Fresh parsley, chopped (for garnish)
Directions
I cook the penne pasta according to the package instructions until al dente, then drain and set it aside.
In a large skillet, I heat olive oil over medium heat. I add the diced chicken and season with salt and pepper, cooking until the chicken is browned and cooked through, about 6–8 minutes.
I reduce the heat to low and add the cream cheese, ranch seasoning, and chicken broth. I stir until the cream cheese melts and the mixture becomes smooth and creamy.
I stir in the cooked pasta, the crumbled topping, sour cream, and half of the cheddar cheese. I mix everything until it’s well combined and heated through.
I transfer the mixture into a greased baking dish, then top it with the remaining cheddar cheese.
I bake it in a preheated oven at 350°F (175°C) for 15–20 minutes or until the cheese is bubbly and golden.
I let it cool slightly, garnish with chopped parsley, and serve warm.
Servings and Timing
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Servings: 6 servings Calories: 550 kcal per serving
Variations
I sometimes swap the penne for rigatoni or rotini when I want a different texture. For a spicy twist, I add a pinch of red pepper flakes or a splash of hot sauce to the sauce. If I’m aiming for extra richness, I use heavy cream instead of chicken broth. I also love adding vegetables like spinach or broccoli for a more balanced meal.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When I’m ready to reheat, I warm it in the oven at 350°F for about 15 minutes or in the microwave for 1–2 minutes, stirring halfway through. If the sauce thickens too much, I stir in a splash of milk or chicken broth to bring back the creamy consistency.
FAQs
How can I make this dish lighter?
I use reduced-fat cream cheese and light sour cream to cut down on calories without losing flavor.
Can I use a different pasta shape?
Yes, I often use rotini, fusilli, or rigatoni — they hold the sauce beautifully.
Is it okay to use pre-cooked chicken?
Absolutely. I sometimes use leftover rotisserie chicken to save time.
Can I freeze this recipe?
Yes, I freeze it before baking. I cover it tightly with foil and freeze for up to 2 months. When ready, I bake straight from frozen, adding about 10–15 minutes to the baking time.
What can I use instead of ranch seasoning?
If I don’t have ranch mix, I combine garlic powder, onion powder, dried dill, parsley, and chives with a pinch of salt.
Can I make this without baking?
Yes, I skip the oven and just cook it on the stove until the cheese melts completely.
How do I keep the sauce creamy when reheating?
I stir in a bit of milk or chicken broth while reheating to loosen up the sauce.
What sides go well with this dish?
I like serving it with a crisp green salad or steamed vegetables to balance the richness.
Can I make it vegetarian?
Yes, I skip the chicken and use mushrooms or roasted vegetables instead.
Can I double the recipe?
Definitely. I double everything and use a larger baking dish — perfect for feeding a crowd.
Conclusion
This Decadent Creamy Crack Chicken Penne Delight is my ultimate comfort food. I love how the creamy, cheesy sauce hugs every piece of pasta, making each bite indulgent and satisfying. With its simple steps, customizable variations, and crowd-pleasing flavors, it’s the kind of recipe I can rely on for any occasion — from cozy family dinners to weekend gatherings.
A rich, creamy, and cheesy chicken pasta bake featuring tender penne coated in a luscious ranch and cream cheese sauce, topped with melted cheddar and savory bits for the ultimate comfort meal.
Ingredients
12 oz penne pasta
1 lb boneless, skinless chicken breasts, diced
6 strips cooked and crumbled bacon (or topping of choice)
1 packet (1 oz) ranch seasoning mix
1 cup cream cheese, softened
1 cup chicken broth
1 cup shredded cheddar cheese
1/2 cup sour cream
1 tablespoon olive oil
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Cook penne pasta according to package directions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook for 6–8 minutes until browned and fully cooked.
Reduce heat to low and add cream cheese, ranch seasoning, and chicken broth. Stir until the cream cheese melts and the sauce is smooth.
Add the cooked pasta, crumbled bacon, sour cream, and half of the cheddar cheese. Stir until well combined and heated through.
Transfer mixture to a greased baking dish and top with the remaining cheddar cheese.
Bake at 350°F (175°C) for 15–20 minutes until the cheese is melted and bubbly.
Remove from the oven, let cool slightly, garnish with chopped parsley, and serve warm.
Notes
Use reduced-fat cream cheese and light sour cream for a lighter version.
Substitute penne with rotini, fusilli, or rigatoni for variety.
Add vegetables like spinach or broccoli for extra nutrition.
For a spicy kick, add red pepper flakes or hot sauce.
Freeze before baking for up to 2 months and bake straight from frozen.
Reheat with a splash of milk or broth to restore creaminess.
