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Chicken Bacon Ranch Baked Penne Recipe
Ben Carraoli

Chicken Bacon Ranch Baked Penne Recipe

I just whipped up the Chicken Bacon Ranch Baked Penne after stumbling on a version I loved, and believe me, it’s a winner.Dive in with me, and explore our guide so you can serve a cozy, satisfying pasta bake tonight.
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Total Time 5 hours 55 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2½ pounds skinless boneless chicken breasts — absorbs the ranch-cream sauce beautifully
  • 2 teaspoons kosher salt — use kosher for better control of seasoning
  • 2 teaspoons seasoned salt — adds extra depth garlic, herbs
  • 1 teaspoon ground black pepper — brings mild heat
  • 1 teaspoon red pepper flakes — optional kick to brighten richness
  • ½ teaspoon dried thyme — adds herbal nuance
  • 5 cups chicken broth — the liquid base for cooking chicken and pasta
  • 8 oz cream cheese softened — gives the sauce a silky, luxurious texture
  • 1 oz dry ranch dressing mix — the signature ranch flavor
  • 16 oz 1 lb penne pasta — sturdy shape that holds sauce
  • 1 cup milk — lightens the cream cheese without thinning too much
  • 8 oz bacon about 8–10 slices — crisp, smoky counterpoint
  • 2 cups shredded cheddar cheese or more to taste — melts into gooey perfection

Method
 

  1. First I place the raw chicken breasts into my slow cooker. Then I coat them evenly with kosher salt, seasoned salt, black pepper, red pepper flakes, and dried thyme. I pour 5 cups of chicken broth over and around the chicken so it’s just covered, which ensures even cooking and flavor infusion.
  2. I set the slow cooker on low and let the chicken cook for 5 to 6 hours. During this time, it becomes tender enough to shred effortlessly. This slow process develops depth in the base broth, rather than rushing with high heat.
  3. Once the chicken is cooked, I shred it in the broth using two forks or tongs. Then I stir in the softened cream cheese until it melts into the liquid. Next, I add the ranch dressing mix, pasta, and milk—then stir gently to combine. I cover it back up and switch the slow cooker to High for 30 more minutes so the pasta softens and the sauce thickens.
  4. While the pasta bubbles away, I crisp up the bacon in a skillet over medium-high heat, turning occasionally until evenly browned (about 10 minutes). Then I transfer it to paper towels to drain and crumble it once cooled.
  5. With the pasta tender but still slightly firm, I add shredded cheddar and crumbled bacon, stirring until everything is well combined and the cheese melts completely (another ~10 minutes). Adjust seasoning to taste.

Notes

  • I’ve sometimes cut back salt by half — the bacon and broth already bring sodium.
  • I stir gently after adding pasta — too much stir releases starch and can make things gluey.
  • I use full-fat cream cheese and whole milk — which gives a richer texture than lower fat versions.
  • I crisp bacon thoroughly — any residual grease dilutes the sauce.
  • I keep cheese warm in a bowl so it melts smoother when stirred in.