Cheesy Crack Chicken Pasta Bake
This Cheesy Crack Chicken Pasta Bake combines tender shredded chicken, pasta, creamy ranch-seasoned cheese sauce, and plenty of cheddar, with optional crispy bacon and sautéed onions for extra flavor.
Equipment
- large pot For cooking the pasta.
- large saucepan For preparing the ranch cheese sauce.
- large mixing bowl For combining the chicken, sauce, onions, and pasta.
- 9x13-inch baking dish For assembling and baking the casserole.
Ingredients
- 3 cups cooked chicken, shredded or cubed
- 12 oz pasta, penne, rotini, or elbows
- 2 cups shredded cheddar cheese, divided
- 1 1 oz packet ranch seasoning mix
- 4 oz cream cheese, softened
- 1 1/2 cups milk
- salt and black pepper, to taste
- 1 tbsp chopped fresh parsley, optional, for garnish
- 1/2 cup sautéed onions, optional
- 6 slices bacon, cooked crispy and crumbled, optional
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until just al dente—about 1 minute less than package instructions. Drain and set aside.
- In a large saucepan over medium heat, whisk together the milk and cream cheese until smooth. Stir in ranch seasoning and season with salt and pepper. Heat until bubbly, then remove from heat.
- In a large bowl, mix cooked chicken with warm ranch cheese sauce. Add onions if using, then gently stir in pasta until evenly coated.
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Spread mixture evenly, top with half the cheese, and sprinkle bacon over top.
- Sprinkle remaining cheese on top and bake uncovered for 20–25 minutes, until bubbly and golden. Let rest for 5–10 minutes before serving.
- Top with chopped parsley or green onions for garnish. Serve hot and enjoy!
Notes
Cook the pasta just until al dente, about 1 minute less than the package directions. Let the baked casserole rest for 5–10 minutes before serving. Garnish with fresh parsley or green onions if desired.