Oh my gosh, you have to try this crack chicken penne – it’s seriously addictive! I stumbled upon this creamy, dreamy pasta dish when I desperately needed something quick but impressive for a last-minute dinner party. The name says it all – once you taste that rich Parmesan cream sauce clinging to tender penne and juicy chicken, you’ll be hooked. My family begs for this at least twice a week now, and I don’t blame them. It’s got that perfect balance of comfort food satisfaction with just enough sophistication to feel special. Best part? You probably have most ingredients in your pantry already!
Why You’ll Love This Crack Chicken Penne Recipe
Listen, I know what you’re thinking—another pasta recipe? But trust me, this one’s different. Here’s why it’s become my go-to weeknight hero:
- Quick magic: Ready in 30 minutes flat—faster than pizza delivery!
- Pantry staples: No fancy ingredients needed (that Parmesan dusting in your fridge? Perfect).
- Creamy dreaminess: That silky sauce coats every noodle like a cozy blanket.
- Flavor bomb: Garlic powder + onion powder = instant umami happiness.
- Kid-approved: Even my picky nephew licks the bowl clean.
Seriously, it’s the kind of dish that makes people think you slaved for hours. Our little secret? Shhh. You can find more amazing recipes here.
Ingredients for Crack Chicken Penne
Okay, let’s gather our cast of characters – these simple ingredients come together like magic! Here’s what you’ll need:
- 2 cups penne pasta – the perfect shape for holding all that creamy goodness
- 1 lb chicken breast, diced into bite-sized pieces (thighs work too if you prefer)
- 1 cup heavy cream – yes, the real deal makes all the difference!
- 1/2 cup grated Parmesan (freshly grated melts so much better than the pre-shredded stuff)
- 1 tsp garlic powder – our flavor powerhouse
- 1 tsp onion powder – the secret depth-builder
- 1/2 tsp each of salt & black pepper – adjust to your taste
- 1 tbsp olive oil – for that perfect golden chicken
See? Nothing fancy – just good, honest ingredients that transform into something extraordinary. Now let’s get cooking!
How to Make Crack Chicken Penne
Alright, let’s dive into making this creamy dream come true! I promise it’s easier than you think – just follow these simple steps and you’ll have restaurant-quality pasta in no time.
Step 1: Cook the Pasta
First things first – get that pasta water boiling! I like to use a big pot and fill it about 3/4 full with water. Here’s my trick: salt it like the sea (about 1 tbsp) once it starts bubbling. That’s your only chance to season the pasta itself!
Toss in your 2 cups of penne and cook for about 9-11 minutes until it’s al dente – you want it to still have a little bite. Drain it but save about 1/2 cup of that starchy pasta water – it’s liquid gold for adjusting sauce consistency later!
Step 2: Prepare the Chicken
While the pasta cooks, heat up that olive oil in a large skillet over medium heat. Add your diced chicken breast – don’t crowd the pan or it’ll steam instead of getting those nice golden bits. I usually cook mine for about 5-7 minutes, stirring occasionally, until there’s no pink left.
Pro tip: resist the urge to constantly stir! Letting the chicken sit for a minute between stirs gives it better color and texture. When it’s done, remove it to a plate (we’ll add it back later).
Step 3: Make the Creamy Sauce
Same pan, lower heat to medium-low – we’re building flavors here! Pour in the heavy cream and let it warm up gently for about a minute. Then whisk in the Parmesan gradually – this prevents clumping and makes the sauce silky smooth.
Now the magic happens! Stir in your garlic powder, onion powder, salt, and pepper. Keep stirring as it simmers for about 3-5 minutes until it thickens enough to coat the back of a spoon. If it gets too thick, that reserved pasta water is your best friend – just add a splash at a time.
Step 4: Combine and Serve
Time for the grand finale! Return the cooked chicken to the sauce and give it a good stir to coat. Then add your drained penne and toss everything together until every single noodle is dressed in that creamy perfection.
Taste and adjust seasoning – sometimes I add an extra sprinkle of Parmesan or pinch of pepper. Serve immediately while it’s piping hot! Watch out though – this stuff disappears fast once people get a whiff of that cheesy, garlicky aroma. If you enjoy creamy chicken dishes, you might also like our creamy garlic chicken recipe.
Tips for Perfect Crack Chicken Penne
After making this dish dozens of times (okay, maybe hundreds), I’ve picked up some foolproof tricks to take your crack chicken penne from good to “oh-my-gosh-what’s-your-secret” amazing:
- Grate your own Parmesan – those pre-shredded bags have anti-caking agents that make the sauce grainy
- Undercook the pasta slightly – it’ll keep cooking in the sauce and stay perfectly al dente
- Want it spicy? Add a pinch of red pepper flakes when you’re simmering the sauce
- Sauce too thin? Let it bubble a minute longer while stirring constantly
- Too thick? That reserved pasta water is your best friend – add a tablespoon at a time
Trust me, these little touches make all the difference! For more inspiration, check out our Pinterest page.
Ingredient Substitutions and Notes
Life happens, and sometimes you need to swap ingredients – don’t worry, I’ve tested all kinds of variations! Here’s how to adapt this crack chicken penne without losing that amazing flavor:
- Cream swap: Out of heavy cream? Half-and-half works (it’ll be slightly thinner) or evaporated milk in a pinch
- Cheese change-up: Pecorino Romano makes a sharper twist, while Asiago adds nuttiness
- Gluten-free? Swap regular penne for your favorite GF pasta – the sauce coats any shape beautifully
- Dairy-free? Coconut cream mimics richness surprisingly well, though the flavor changes
- Protein options: Shredded rotisserie chicken speeds things up, or try turkey breast for a leaner version
The beauty of this recipe? It’s forgiving – just adjust seasonings to taste at the end! If you are looking for other chicken dishes, try our easy Boursin chicken recipe.
Serving Suggestions for Crack Chicken Penne
Oh, let me tell you how I love to serve this crack chicken penne – it’s all about creating that perfect comforting meal! My go-to is a crusty garlic bread for mopping up every last drop of that creamy sauce. When I’m feeling fancy, I’ll add a simple arugula salad with lemon vinaigrette to cut through the richness. Roasted broccoli or asparagus makes a fabulous veggie side too – just toss them in olive oil and garlic while the pasta cooks. Honestly though? Sometimes we just eat it straight from the pan with forks – no judgment here!
Storing and Reheating Crack Chicken Penne
Okay, confession time – I rarely have leftovers because my family devours this dish! But if you’re lucky enough to have some, here’s how to keep it tasting fresh:
Store it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or cream and warm it gently over low heat – the microwave works too, but stir every 30 seconds to prevent that sauce from separating. Pro tip: The flavors actually deepen overnight, making next-day lunches extra delicious!
Crack Chicken Penne Nutritional Information
Alright, let’s talk numbers – but remember, these are just estimates because we all cook a little differently! One generous serving of this crack chicken penne (about 1 cup) clocks in around:
- 450 calories – it’s comfort food, after all!
- 20g fat (10g saturated) – thank that glorious cream and Parmesan
- 30g protein – chicken for the win
- 35g carbs – mostly from that perfect al dente penne
Your exact counts will vary based on ingredient brands and how generous you are with that cheese sprinkling (no judgment here!).
Frequently Asked Questions
Can I use chicken thighs instead of breast?
Absolutely! Thighs add extra juiciness and flavor. Just trim excess fat and increase cooking time by 2-3 minutes since they’re thicker. My husband actually prefers thighs in this recipe – says it makes the dish even more “crack”-worthy!
How can I make this spicier?
Oh, I love kicking up the heat! Try adding 1/4 tsp red pepper flakes when sautéing the chicken, or stir in a dash of cayenne with the other seasonings. Last time I made it, I tossed in some diced jalapeños – wow, what a flavor explosion! For more spicy ideas, check out our easy jalapeno poppers recipe.
Can I freeze crack chicken penne?
Honestly? I don’t recommend it. Cream-based sauces tend to separate when thawed, losing that silky texture. But if you must, freeze just the chicken and sauce (without pasta), then cook fresh penne when ready to eat. Thaw overnight in fridge before reheating gently.
Is there a lighter version?
Sure thing! Swap heavy cream for half-and-half (it’ll be thinner) or evaporated milk. You can also use low-fat milk thickened with a cornstarch slurry. Taste will change slightly, but still delicious!
