Creamy, cheesy, smoky, and packed with tender chicken, this Crockpot Crack Chicken Penne Pasta is pure comfort food. The slow cooker does most of the work, and the pasta goes in near the end so it stays tender instead of turning mushy.
Servings: 8
Prep time: 15 minutes
Cook time: 4 to 5 hours on LOW or 2½ to 3½ hours on HIGH
Total time: About 4 hours 30 minutes on LOW
Why I Love This Recipe
I started making versions of this pasta when I wanted the comfort of a big creamy pasta dinner without standing over the stove all evening. The first time I added bacon and ranch seasoning to the slow-cooked chicken, I knew that combination was staying.
What I especially like is how the chicken cooks right in the creamy base. By the time you shred it, it is tender enough to pull apart with two forks. Cheddar and bacon bring everything together, while green onions add a little freshness at the end.
- The slow cooker does most of the work. There is very little hands-on cooking.
- It is seriously creamy. Cream cheese and cheddar make a thick sauce that grabs onto the penne.
- Bacon adds great texture. Those crisp little pieces are a nice contrast to the creamy pasta.
- It feeds a crowd. One batch makes about 8 generous servings.
- It reheats well. A splash of milk brings the creamy sauce right back.
What You’ll Need
- 2 pounds boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 packet (1 ounce) dry ranch seasoning mix
- 8 ounces cream cheese, cut into cubes
- 1 cup low-sodium chicken broth
- 12 ounces penne pasta
- 8 slices bacon, cooked until crisp and crumbled
- 2 cups shredded sharp cheddar cheese, divided
- ½ cup whole milk
- ¼ cup sliced green onions
Pro Tips
- Cut the cream cheese into small cubes. It melts into the sauce more easily than one large block.
- Cook the penne just to al dente. It will soften a little more when mixed with the hot sauce.
- Shred your own cheddar if you have time. Bagged shredded cheese contains anti-caking ingredients that can make sauces slightly grainy.
- Keep some bacon and green onions aside for the top. You get better texture and a fresher-looking finished pasta.
- If the sauce becomes thicker than you like, stir in extra milk 1 tablespoon at a time.
Tools You’ll Need
You will need a 6-quart slow cooker with a lid, large pot, colander, measuring cups, measuring spoons, two forks, wooden spoon or silicone spatula, chef’s knife, cutting board, and serving spoon.
Substitutions and Variations
You can use boneless, skinless chicken thighs instead of chicken breasts for richer, juicier chicken. Monterey Jack, Colby Jack, or mild cheddar can replace sharp cheddar.
For a little heat, add ¼ teaspoon cayenne pepper or some sliced jalapeños. You can also stir in cooked broccoli or peas near the end.
Half-and-half can replace the whole milk for an even richer sauce. For a slightly lighter version, use reduced-fat cream cheese, although the sauce may be less rich.
Make Ahead Tips
Cook and crumble the 8 slices of bacon up to 3 days ahead and refrigerate them in an airtight container. You can also slice the ¼ cup green onions and shred the 2 cups cheddar ahead of time.
For the best pasta texture, wait until shortly before serving to cook the 12 ounces penne.
Crockpot Crack Chicken Penne Pasta Recipe
Step 1: Season the Chicken
Place 2 pounds boneless, skinless chicken breasts in the bottom of a 6-quart slow cooker. Sprinkle the chicken evenly with 1 teaspoon garlic powder, ½ teaspoon black pepper, and 1 packet (1 ounce) dry ranch seasoning mix.
Step 2: Add the Cream Cheese and Broth
Scatter 8 ounces cubed cream cheese over the seasoned chicken. Pour 1 cup low-sodium chicken broth around the chicken.
Cover the slow cooker. Cook on LOW for 4 to 5 hours or HIGH for 2½ to 3½ hours, until the chicken reaches an internal temperature of 165°F (74°C) and is tender enough to shred.
Step 3: Shred the Chicken and Make the Creamy Base
Remove the cooked chicken to a cutting board and shred all 2 pounds cooked chicken using two forks.
Whisk or stir the softened 8 ounces cream cheese and remaining 1 cup chicken broth cooking liquid until mostly smooth. Return the shredded seasoned chicken to the slow cooker and stir well.
Step 4: Cook the Penne
Bring a large pot of water to a boil. Add 12 ounces penne pasta and cook according to the package directions until al dente.
Drain the pasta well in a colander. Do not rinse it.
Step 5: Add the Cheese, Milk, Bacon, and Pasta
Add 1½ cups shredded sharp cheddar cheese and ½ cup whole milk to the creamy shredded chicken. Stir until the cheddar melts.
Add the drained 12 ounces cooked penne pasta and 6 slices worth of the cooked, crumbled bacon. Gently stir until every piece of pasta is coated in the creamy chicken and cheddar sauce.
Cover and cook on LOW for another 10 to 15 minutes, just until everything is hot.
Step 6: Finish and Serve
Stir the pasta once more. If it is too thick, add a small splash of milk.
Spoon the finished pasta into a serving bowl. Sprinkle the remaining ½ cup shredded sharp cheddar cheese, crumbles from the remaining 2 cooked bacon slices, and ¼ cup sliced green onions over the top. Serve hot.
Why This Recipe Works (Quick Science)
Slow cooking makes the chicken tender. Gentle heat gives the chicken time to cook in the seasoned liquid without needing much attention. Checking for 165°F (74°C) ensures it is safely cooked.
Cream cheese builds the sauce. Cream cheese contains both fat and milk solids. When warmed with chicken broth, it creates a thick, creamy base.
Cheddar goes in near the end. Cheese can separate or become oily after hours of high heat. Adding cheddar once the chicken has cooked helps the sauce stay smoother.
Al dente pasta matters. Pasta continues absorbing moisture after you mix it into the sauce. Slightly firm penne is less likely to become mushy.
Bacon brings contrast. Creamy pasta is soft and rich, so crisp bacon adds both salty flavor and crunchy texture.
Common Mistakes
Adding uncooked pasta at the beginning: Penne cooked for several hours will become very soft and may soak up too much liquid. Cook it separately near the end.
Overcooking the chicken: Start checking it around the earliest suggested cooking time. Slow cookers can vary quite a bit.
Adding all the cheese too early: Long cooking can make cheddar separate. Add it after the chicken is cooked and shredded.
Using very wet pasta: Drain your penne well. Too much pasta water can thin the cream cheese sauce.
Leaving the finished pasta on heat too long: Once everything is hot and creamy, serve it. The pasta keeps absorbing sauce as it sits.
What to Serve With
This pasta is rich, so simple sides work especially well. Try roasted broccoli, steamed green beans, garlic bread, a crisp garden salad, roasted asparagus, or simple oven-roasted vegetables.
A salad with a tangy vinaigrette is especially nice because the acidity balances the rich cheese and bacon.
Macros Information
Approximate nutrition per serving, based on 8 servings:
- Calories: 670
- Protein: 49g
- Carbohydrates: 39g
- Fat: 35g
- Fiber: 2g
These are estimates. Exact macros will change depending on the brands of bacon, ranch seasoning, cream cheese, cheddar, pasta, and chicken you use.
Leftovers and Storage
Let leftovers cool, then transfer them to an airtight container. Refrigerate for up to 3 to 4 days.
The pasta will thicken as it sits because the penne keeps absorbing sauce. When reheating, add a splash of milk and stir. Reheat gently in the microwave or on the stovetop until hot throughout.
You can freeze it for up to 2 months, but cream-based sauces and cooked pasta may have a softer or slightly grainier texture after thawing. For the best texture, enjoy it fresh or refrigerated.
FAQ
Can I put uncooked penne straight into the crockpot?
I don’t recommend it for this recipe. Cooking the penne separately gives you much better control over its texture.
Can I use chicken thighs?
Yes. Use 2 pounds boneless, skinless chicken thighs. They work very well in a slow cooker and stay juicy.
Can I use bottled ranch dressing?
Stick with the 1-ounce packet of dry ranch seasoning. Bottled dressing adds extra liquid and changes the consistency of the sauce.
Why is my sauce so thick?
The pasta absorbs liquid as it sits. Stir in whole milk a tablespoon or two at a time until you reach the consistency you want.
Why is my sauce thin?
Make sure the cooked penne is drained well. You can also leave the slow cooker uncovered for several minutes after adding the pasta and cheese so some excess moisture can escape.
Can I make it spicy?
Yes. Add cayenne, crushed red pepper flakes, diced jalapeños, or a little hot sauce.
Can I use another pasta shape?
Absolutely. Rigatoni, rotini, ziti, or medium shells are good choices. Cook whichever pasta you use to al dente before adding it.
Time to Dig In
There is a lot to love about a bowl of creamy pasta loaded with tender chicken, smoky bacon, ranch flavor, and melted cheddar. And because the slow cooker handles most of the cooking, this is an easy recipe to pull out whenever comfort food sounds good.
Give this Crockpot Crack Chicken Penne Pasta a try, then leave a comment with how yours turned out, any changes you made, or any questions you have.
