The pot lid rattles and you know dinner is almost ready. That sound is like a little dinner calling, telling you to get the plates and maybe a big ol' napkin cause this is gonna be a messy good meal. You can almost smell the bacon crisping up and those tasty spices melding together underneath the steam.
You remember sitting down after a long day to this creamy chicken penne, feeling that warm, comforting hug from every bite. The tender chicken chunks and that rich cheesy sauce kinda just melt in your mouth. You feel like you figured out a real good trick to dinner that makes everyone smile.
And you know this pain-free dinner means you get to skip on hours of fussing in the kitchen but still get all those big flavors you crave. It’s all done fast but never rushed. The quick release on your pressure cooker means no soggy pasta, just perfect tender pulls with steam cues that tell you when to open up the lid and dig in. Dang, that first bite is the best kind of reward.
The Real Reasons You Will Love This Method
- You get tender chicken that’s not dry or rubbery thanks to the quick release keeping it juicy.
- All your ingredients cook together, so the pasta soaks up every bit of that creamy sauce messily easy.
- The steam cues help you know exactly when to slow release or quick release, so no overcooked mush.
- Bacon fat adds a flavor punch that coats every bite making it dang delish.
- It’s one pot so cleanup is super simple and you get more time for yourself.
What Goes Into the Pot Today
- 8 slices bacon, diced for that crunchy salty goodness.
- 2 boneless skinless chicken breasts, cut into 1 inch cubes so every bite’s nice and juicy.
- ½ cup onion, diced to soften up and add a mild sharpness.
- ¾ teaspoon Cajun seasoning for a little heat that wakes up the taste buds.
- ¼ teaspoon black pepper, ground fresh if you got it, for a little kick.
- 1 packet ranch seasoning dry stuff adds tangy creamy flavors without fuss.
- 4 cups low sodium chicken broth to cook the pasta and infuse flavor deep.
- 12 ounces dried penne pasta that gets all creamy and tender fast.
- 8 ounces cream cheese cubed at room temp to melt real smooth.
- 1 can of condensed cream of chicken soup for rich and thick comfort.
- 1 cup mozzarella shredded and 1 cup sharp cheddar shredded, divided to layer in cheesy goodness.
- 1 tablespoon parsley, chopped for a bright pop at the end.
Your Complete Cooking Timeline
Step 1. Start heating your big pressure cooker or Dutch oven on medium. Drop those diced bacon bits in and cook until they’re crispy and smell so dang good. Use a slotted spoon to fish them out and set them aside, but keep a tablespoon of that bacon fat in the pot.
Step 2. Add your cubed chicken to that bacon fat in the pot. Stir and cook until the chicken bits lose that pink and look tender, usually about 5-6 minutes. You’ll see the steam cues rising as it cooks, making your kitchen smell amazing.
Step 3. Toss in the diced onions, Cajun seasoning, and black pepper. Stir it up and let it cook 2-3 minutes until the onions soften. This step really brings out the layers of flavor.
Step 4. Sprinkle the dry ranch seasoning all over and stir well so the chicken and onions get coated evenly. You’ll see the spices mix in real good.
Step 5. Pour in your chicken broth then add the dried penne pasta. Stir everything so it’s nicely combined and bring it to a boil. Once boiling, pop the lid on and change to a simmer. Let that go for 12-15 minutes, stirring now and then, until the pasta’s tender but not too soft — you want that tender pull texture.
Step 6. Take it off the heat and stir in the cream cheese cubes and can of condensed cream of chicken soup. These melt into a creamy, smooth sauce that wraps all your pasta and chicken in cheesiness.
Step 7. Toss your cooked bacon back in, stir everything to blend, and let it cook just a couple minutes more to heat through. Sprinkle those cheeses on top and parsley if you want some green fresh vibes right before serving. You’ll wanna dive in quick!
Time Savers That Actually Work
- Dice bacon ahead of time and keep it in the fridge so you’re ready to go.
- Cut chicken into cubes while the bacon cooks so you’re multitasking and speeding things up.
- Use pre-shredded cheese and pre-chopped onions if you’re really in a rush, it works real good.
- Keep cream cheese at room temp so it melts quicker once in the pot.
- Use a quick release method on your pressure cooker to stop that pasta from turning mushy, trust me this helps big time.
That First Bite Moment
The first bite of this Crack Chicken Penne is like a warm comfy hug after a long day. You taste the tender chicken chunks soaking up the creamy sauce and the little crispy bacon bits add a salty crunch that catches you off guard in a good way.
Each pasta piece is perfectly tender with a little bite, no mushy mess here cause you watched the timer and steam cues close. The rich blend of cream cheese and sharp cheddar coats your tongue with gooey cheese that just keeps pulling you back for more.
And that hint of Cajun seasoning brings a quiet spicy warmth that creeps up slow but sure. You sense it but it doesn’t overpower. It’s the perfect kinda comfort food that fills ya up and warms ya down deep.
Your Leftover Strategy Guide
Got leftover Crack Chicken Penne? You’re gonna wanna store it right to keep it tasting fresh next day. First, cool it down to room temp but don’t leave it out too long, just about 30 minutes tops.
Pop it in an airtight container and keep it in the fridge for up to 3 days. When reheating, add a splash of broth or water to loosen the sauce and heat it slowly so the pasta doesn’t get tough.
If you wanna freeze some, it works fine. Wrap it tight in a freezer-safe container and it can hang out for up to 2 months. Thaw in the fridge overnight before reheating with gentle heat and extra moisture.
You also got the option of turning leftovers into a baked pasta dish by adding extra cheese on top and popping it in the oven till bubbly and golden. Y’all, it’s like a whole new meal that way.
Everything Else You Wondered About
- Can I use other pasta? Yeah, you sure can. Just adjust cook time according to pasta shape and size. Smaller pastas cook faster, bigger ones might take more time.
- What if I don’t have ranch seasoning? You can use a mix of dried herbs like parsley, dill, and chives with a little garlic powder to mimic the flavor.
- How do I know when to quick release or natural release? For this recipe, quick release works best after cooking the pasta so it doesn’t overcook. Natural release can be used after browning chicken if you wanna keep it extra juicy.
- Can I swap chicken breasts for thighs? Definitely. Thighs add more flavor but take a tiny bit longer to cook. Just check for tender pull before opening the lid.
- Is the condensed soup necessary? It adds richness and creaminess but you can substitute with homemade cream sauce or heavy cream if you want a fresh twist.
- Do I have to cook bacon first? Cooking bacon first gives you that lovely bacon fat and crispy bits that really lift the flavor. Skipping it means less taste boost but you can add cooked bacon on top as garnish instead.
Want to try other creamy pasta recipes? Check out our Delicious Enchilada Pasta for a Tex-Mex spin on pasta comfort food. For tips on getting perfect pasta every time, see our guide to Garlic Mushroom Pasta. Craving a cheesy snack to go with? Try our Cheesy Taco Sticks recipe that's perfect for parties and quick bites.
Crack Chicken Penne Pressure Cooker Recipe You Gonna Love
Equipment
- 1 Pressure Cooker or Dutch Oven Large
Ingredients
Main Ingredients
- 8 slices bacon diced
- 2 boneless skinless chicken breasts cut into 1 inch cubes
- ½ cup onion diced
- ¾ teaspoon Cajun seasoning
- ¼ teaspoon black pepper fresh ground if available
- 1 packet ranch seasoning dry
- 4 cups low sodium chicken broth
- 12 ounces dried penne pasta
- 8 ounces cream cheese cubed at room temperature
- 1 can condensed cream of chicken soup
- 1 cup mozzarella cheese shredded
- 1 cup sharp cheddar cheese shredded
- 1 tablespoon parsley chopped
Instructions
Instructions
- Heat a pressure cooker or Dutch oven over medium. Cook diced bacon until crispy, then remove and set aside. Leave about 1 tablespoon bacon fat in the pot.
- Add cubed chicken to bacon fat and cook until no longer pink, about 5–6 minutes.
- Add diced onion, Cajun seasoning, and black pepper. Cook 2–3 minutes until onions soften.
- Sprinkle dry ranch seasoning and stir to evenly coat chicken and onions.
- Pour in chicken broth and stir in dried penne pasta. Bring to a boil, then cover and simmer for 12–15 minutes until pasta is tender.
- Remove from heat, stir in cream cheese and cream of chicken soup until melted and creamy.
- Add cooked bacon back into the pot and stir to combine. Heat for 2 more minutes.
- Sprinkle mozzarella and cheddar cheese over cooked pasta. Add chopped parsley right before serving.
- Serve hot and enjoy the creamy, cheesy goodness!
