This is the one-pot version of everyone’s favorite crack chicken. Penne simmered right in a creamy ranch-cheddar sauce with juicy chicken and crispy bacon. One pot, thirty-five minutes, serves six, kids inhale it. The weeknight dinner that ends up on repeat.
Fun fact: one-pot pasta — where the pasta cooks directly in the sauce instead of a separate pot of water — was popularized by Martha Stewart in 2013 and became a weeknight revolution. The starch the pasta releases thickens the sauce naturally, and you skip the colander entirely. Combining it with the viral crack-chicken flavor profile was inevitable.
Why this recipe works
PASTA COOKS IN THE SAUCE. The starch from the penne thickens the ranch cream sauce while the pasta soaks up all the flavor. One pot, no draining.
ENOUGH liquid. Broth + cream = enough to cook the pasta. Don’t reduce or the penne stays hard.
CHEESE OFF HEAT. Stir cheddar in off the heat so it melts silky instead of seizing.
In a large pot or deep skillet over medium, cook chopped bacon until crispy. Remove; leave the fat.
Step 2: Cook the chicken
Season diced chicken with garlic powder, paprika, salt, and pepper. Cook in the bacon fat 6-7 minutes until golden and cooked through. Remove to a plate.
Step 3: Sauté garlic
Add minced garlic to the pot; cook 60 seconds.
Step 4: Add pasta + liquid
Add the uncooked penne, chicken broth, heavy cream, and ranch seasoning. Stir. Bring to a simmer.
Step 5: Simmer the pasta
Cover and cook 14-16 minutes, stirring occasionally, until the penne is al dente and the sauce has thickened. Add a splash more broth if it gets too dry.
Step 6: Add cheese + chicken
Off heat, stir in the cheddar until melted. Return the chicken and most of the bacon. Toss to combine.
Step 7: Garnish + serve
Top with chives, the remaining bacon, and cracked pepper. Serve immediately.
Nutrition information
Calories: 720 kcal per serving
Protein: 42 g
Carbohydrates: 56 g
Fat: 38 g
Saturated Fat: 20 g
Sodium: 1,520 mg
Pro tips for the best creamy bacon ranch chicken pasta
STIR often. One-pot pasta can stick to the bottom. Stir every few minutes as it simmers.
DON’T OVERCOOK. Pull it at al dente — the pasta keeps softening in the hot sauce after.
ADD VEGGIES. Stir 2 cups baby spinach or 1 cup frozen peas in during the last 3 minutes.
LIGHTER version. Half-and-half instead of cream, reduce cheese to 1.5 cups. Still creamy.
Frequently asked questions
Can I use rotisserie chicken?
Yes — skip step 2, shred 3 cups rotisserie chicken, stir in at the end with the cheese.
Can I use a different pasta?
Yes — rotini, shells, cavatappi. Avoid long thin pasta (cooks unevenly in one pot).
How do I store leftovers?
3 days fridge. Reheat with a splash of milk or broth — the sauce thickens as it sits.
Can I make it gluten-free?
Use GF pasta (chickpea or corn). Adjust simmer time per package and add liquid as needed.
Why is my sauce too thick?
The pasta absorbs liquid as it sits. Loosen with warm broth or milk when serving leftovers.
