Go Back

Crack Chicken Pasta Bake

A creamy, cheesy, and easy pasta bake that combines shredded chicken, ranch flavor, cream cheese, and cheddar, making it a comforting meal perfect for any night.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 cups cooked chicken, shredded or cubed Use rotisserie or leftover roast chicken for convenience.
  • 12 oz pasta (penne, rotini, or elbows) Cook until al dente.
  • 2 cups shredded cheddar cheese Divided into two portions.
  • 1 packet ranch seasoning mix Can substitute with homemade seasoning.
  • 1/2 cup cream cheese Stir well to avoid lumps.
  • 1 cup chicken broth
  • 1/2 cup green onions, chopped For garnish.
  • to taste Salt and pepper Adjust based on preference.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a big pot, bring salted water to a rolling boil and cook your pasta until it’s al dente according to the package directions. Drain and set aside.
  3. In a large mixing bowl, combine the cooked chicken, ranch seasoning, cream cheese, chicken broth, and half of the cheddar cheese. Mix well until everything is blended.
  4. Add the cooked pasta to the chicken mixture, making sure every piece is well coated.
  5. Lightly grease a baking dish, pour the mixture in, and spread it out evenly.
  6. Sprinkle the remaining cheddar cheese over the top along with the chopped green onions.
  7. Bake in the oven for 25-30 minutes until cheese is bubbly and golden.

Notes

Serve hot and consider adding extra green onions or black pepper. Pairs well with a side salad or steamed vegetables. To store, refrigerate after cooling; it lasts for 3-4 days. Reheat in the oven or microwave. Freeze for up to 2 months for longer storage.