Name: Creamy Crack Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 oz pasta (penne, rotini, or shells); 1 tbsp olive oil; 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces; 1 packet (1 oz) ranch seasoning mix; Salt and black pepper, to taste; 4 oz cream cheese, softened and cubed; 1 cup shredded cheddar cheese; ½ cup grated Parmesan cheese; 1 ½ cups milk or half-and-half; ½ cup cooked and crumbled bacon; 2 green onions, sliced (optional, for garnish)

Why You’ll Love This Recipe

I love this recipe because it combines all the flavors I crave: savory ranch, smoky bacon, gooey cheese, and creamy sauce. It’s quick to make, especially if I have cooked chicken on hand, and it comes together in one pot for easy cleanup. Whether it’s a busy weeknight or a weekend dinner, this pasta never fails to satisfy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (I usually use penne or rotini)
Cooked shredded chicken
Bacon (cooked and crumbled)
Cream cheese
Ranch seasoning mix
Chicken broth
Heavy cream or milk
Shredded cheddar cheese
Garlic (minced)
Onion powder
Salt and pepper
Chopped green onions or parsley (optional, for garnish)

Directions

I cook the pasta in a large pot according to package instructions, then drain and set it aside.
In the same pot, I cook the bacon until crispy, then remove it and set it aside, leaving a little of the bacon grease for flavor.
I add garlic to the pot and sauté it briefly before adding the chicken broth and cream.
I stir in the cream cheese, ranch seasoning, and onion powder, letting everything melt together into a smooth sauce.
I add the shredded chicken and cooked pasta to the sauce, stirring until fully coated.
I mix in the shredded cheddar and cooked bacon, then season with salt and pepper to taste.
I let everything simmer together for a few minutes until hot and bubbly.
I garnish with chopped green onions or parsley before serving.

Servings and timing

This recipe serves 6 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I spice it up with red pepper flakes or hot sauce. I’ve also swapped cheddar for pepper jack for an extra kick. If I want a lighter version, I use half-and-half instead of heavy cream and reduced-fat cream cheese. I’ve even added spinach or broccoli for a veggie boost.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I add a splash of broth or milk and warm it on the stove or in the microwave to bring back the creamy texture. It thickens as it sits, but loosens up nicely with a little liquid.

FAQs

Can I use rotisserie chicken?

Yes, I often use shredded rotisserie chicken—it saves time and adds extra flavor.

Is there a substitute for ranch seasoning?

I sometimes make my own with a mix of dried dill, parsley, garlic powder, onion powder, and a pinch of salt.

Can I make this ahead of time?

Yes, but I recommend reheating gently with a bit of added liquid to keep it creamy.

What pasta shape works best?

I like penne, rotini, or shells because they hold onto the sauce well. Really, any short pasta works.

Can I freeze this dish?

It’s best fresh, but I’ve frozen it successfully. I store it in portions, then reheat with extra broth or cream to restore the texture.

Conclusion

Creamy Crack Chicken Pasta is one of those meals I make when I want maximum comfort with minimal effort. It’s creamy, cheesy, loaded with flavor, and always a hit with anyone I serve it to. Whether I’m feeding a crowd or saving leftovers for lunch, this pasta always delivers.