This Crack Chicken Pasta Bake is one of those cozy, cheesy, comforting meals that always hits the spot. It’s creamy, packed with flavor, and loaded with shredded chicken, crispy bacon, melty cheese, and tender pasta—all baked into one bubbly, golden dish.
If you’re into easy dinners with big flavor and not a lot of fuss, this one’s for you.
Why I Love This Recipe
I made this for a last-minute dinner party, and it disappeared in minutes. It’s now my go-to when I want something hearty, fast, and really tasty.
- Easy to throw together with leftovers
- Only one dish needed to bake it all
- Super creamy without being too heavy
- Stores and reheats like a dream
- Just feels like comfort food in every bite
Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
What You’ll Need
- 3 cups cooked chicken, shredded
- 12 oz penne pasta, uncooked
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 packet ranch seasoning (1 oz)
- 2 cups shredded cheddar cheese
- 1/2 cup mozzarella cheese
- 1/2 cup cooked bacon, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 cup reserved pasta water (optional, for thinning sauce)
- 1 tablespoon olive oil
Pro Tips
- Use rotisserie chicken to save time.
- Cook pasta just until al dente so it doesn’t get mushy in the oven.
- Soften cream cheese fully to make mixing easier.
- Reserve some pasta water to thin out the sauce if it’s too thick.
- Let it rest 5–10 minutes after baking to help it set and thicken up.
Tools Required
- Large pot
- Colander
- Mixing bowl
- Whisk
- 9×13 baking dish
- Oven
- Spatula or large spoon
Substitutions and Variations
- Swap penne for rotini or shells
- Use turkey bacon or veggie bacon
- Sub Greek yogurt for sour cream
- Use Monterey Jack or Colby instead of cheddar
- Add steamed broccoli or peas for some veggies
Make-Ahead Tips
- Assemble the whole dish, cover, and refrigerate up to 24 hours before baking
- Can also freeze before baking for up to 2 months—just thaw in the fridge before baking
Crack Chicken Pasta Bake – Full Recipe
Step 1: Cook the Pasta
Boil 12 oz penne pasta in salted water until just al dente (about 8-9 minutes). Drain, saving 1/4 cup of the pasta water.
Step 2: Make the Creamy Sauce
In a large mixing bowl, add:
- 8 oz softened cream cheese
- 1 cup sour cream
- 1 packet ranch seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
Whisk until smooth and creamy.
Step 3: Add Chicken and Bacon
To the bowl, add:
- 3 cups shredded cooked chicken
- 1/2 cup cooked chopped bacon
Mix well into the sauce.
Step 4: Combine with Pasta and Cheese
Add the cooked penne to the bowl along with:
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup reserved pasta water (if needed, to loosen)
Mix until everything is well combined.
Step 5: Transfer to Baking Dish
Spoon the mixture into a 9×13 baking dish. Sprinkle the top with:
- 1/2 cup mozzarella cheese
- 1/2 cup remaining cheddar cheese
- Extra bacon if you like
Step 6: Bake
Bake at 375°F (190°C) for 25–30 minutes until bubbly and golden on top.
Leftovers & Storage
- Store leftovers in an airtight container for up to 4 days
- Reheat in the microwave or oven at 350°F until warmed through
- Add a splash of milk if it’s too thick when reheating
Why This Recipe Works (Quick Science)
- Starch in pasta water helps the sauce cling to the noodles
- Cream cheese and sour cream create an emulsion that stays creamy during baking
- Cheddar and mozzarella give both flavor and the perfect melty stretch
- Ranch seasoning adds balanced salty, herby flavor without needing extra spices
Common Mistakes
- Overcooking pasta – it’ll get too soft in the oven
- Using cold cream cheese – makes mixing harder and lumpy
- Skipping the bacon – adds major flavor and crunch
- Not covering while storing – it dries out fast if not sealed properly
What to Serve With Crack Chicken Pasta Bake
- Simple green salad with vinaigrette
- Garlic bread or buttered rolls
- Steamed green beans or broccoli
- Pickles or something tangy to balance the creaminess
FAQ
Can I make this with uncooked chicken?
You’ll need to cook it first—either boil, bake, or use rotisserie chicken for ease.
Is this freezer friendly?
Yes! Assemble, cover tightly, and freeze before baking. Thaw overnight in the fridge before baking.
Can I use a different pasta?
Yes, any short pasta like rotini, shells, or rigatoni will work great.
Can I make this less rich?
Swap sour cream for Greek yogurt and use reduced-fat cheese.
Macros (Per Serving — based on 6 servings)
- Calories: 615
- Protein: 33g
- Fat: 38g
- Carbs: 34g
- Fiber: 2g
- Sugar: 3g
Final Thoughts
This Crack Chicken Pasta Bake is everything comfort food should be—creamy, cheesy, loaded with flavor, and just so satisfying. If you’ve got leftover chicken or need a crowd-pleasing weeknight dinner, you can’t go wrong with this one. Give it a try and leave a comment to tell me how it turned out—or if you made your own twist!