Got leftover rotisserie chicken in the fridge? This Crack Chicken Pasta Bake is an easy way to turn it into a whole new dinner. Penne, creamy ranch sauce, two kinds of cheese, chicken, and bacon bake together until hot, melty, and bubbly.
Servings: 8
Prep time: 20 minutes
Bake time: 30 minutes
Total time: About 55 minutes
Why I Love This Recipe
One of my favorite things about a rotisserie chicken is getting more than one dinner out of it. After the first meal, there always seems to be a little chicken tucked away in the fridge. This pasta bake gives those leftovers a completely different life.
Instead of feeling like you are eating the same chicken again, you get creamy penne covered in ranch sauce, melted cheese, and bacon. The chicken is already cooked, so there is no need to start another pan or spend time cooking meat.
I also love how the penne works with this sauce. The ridges grab onto it, and some of that creamy goodness works its way inside each noodle.
What You’ll Need
- 4 cups dry penne pasta
- 8 ounces cream cheese, softened and cubed
- 2 ounces ranch seasoning mix (2 packets)
- 24 ounces evaporated milk (2 cans)
- 2 1/4 cups leftover rotisserie chicken, skin and bones removed, chopped into bite-size pieces
- 1 1/2 cups shredded mozzarella cheese, divided
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 3 ounces chopped bacon bits
- Cooking spray
- 2 tablespoons fresh parsley, snipped
Recipe and Instructions
Step 1: Cook the Penne
Bring a large pot of water to a boil. Add 4 cups dry penne pasta. Cook according to the package directions until al dente.
Drain the penne well. Do not rinse it. The pasta should still have a little bite because it will cook more in the oven.
Step 2: Prepare the Baking Dish
Heat the oven to 350°F (175°C).
Lightly coat the inside of a 9-by-13-inch baking dish with cooking spray. Set it aside.
Step 3: Make the Ranch Cream Cheese Base
Place 8 ounces softened cream cheese, cubed, and 2 ounces ranch seasoning mix in a large mixing bowl.
Use a hand mixer on low speed until the cream cheese and ranch seasoning are completely combined. Scrape down the sides of the bowl as needed. The mixture should look thick and smooth.
Step 4: Make the Creamy Ranch Sauce
Add 12 ounces evaporated milk to the ranch cream cheese mixture. Mix on low until smooth.
Add the remaining 12 ounces evaporated milk. Mix again until everything is completely combined.
You should now have a smooth, creamy sauce without large cream cheese lumps.
Step 5: Add the Leftover Rotisserie Chicken and Cheese
Remove the skin and bones from your leftover rotisserie chicken if you have not already done so. Chop the cooked meat into bite-size pieces.
Fold 2 1/4 cups chopped leftover rotisserie chicken, 1 cup shredded mozzarella cheese, and 1 cup shredded sharp cheddar cheese into the creamy ranch sauce.
Mix gently until the chicken and cheese are spread evenly through the sauce.
Step 6: Add the Penne
Add all 4 cups of cooked and drained penne from Step 1 to the chicken mixture.
Gently fold everything together until every piece of penne is coated in creamy ranch sauce and the leftover rotisserie chicken is spread evenly through the pasta.
Step 7: Assemble the Pasta Bake
Spread the creamy penne and chicken mixture evenly in the prepared 9-by-13-inch baking dish.
Sprinkle the remaining 1/2 cup shredded mozzarella cheese and 1/2 cup shredded sharp cheddar cheese evenly over the pasta.
Finish with 3 ounces chopped bacon bits.
Step 8: Bake
Bake uncovered at 350°F (175°C) for 30 minutes.
The casserole is ready when the center is hot, the sauce is bubbling gently around the edges, and the mozzarella and cheddar on top are fully melted.
Because the rotisserie chicken is already cooked, you are only heating it through rather than cooking it again.
Step 9: Finish and Serve
Let the pasta bake rest for 5 minutes after it comes out of the oven. This gives the creamy sauce a little time to thicken.
Sprinkle 2 tablespoons fresh snipped parsley over the top. Spoon the warm pasta bake into round serving bowls and enjoy.
Why This Recipe Works (Quick Science)
Evaporated milk makes a creamy sauce. Some water has already been removed from the milk, so it has a richer texture than regular milk.
Cream cheese adds body. Softened cream cheese blends with the evaporated milk and helps make a thick sauce that sticks to the penne.
Penne is a good match for thick sauce. Its ridged surface and hollow middle give the sauce plenty of places to go.
The chicken goes in already cooked. Leftover rotisserie chicken only needs to become hot. This helps make the casserole quick and also keeps you from having to cook another protein.
Two cheeses give you two results. Mozzarella melts well and gives the casserole a soft cheese layer. Sharp cheddar brings a deeper cheese flavor.
A short rest thickens the sauce. The casserole is very hot when it leaves the oven. Letting it sit for 5 minutes helps the sauce settle around the pasta.
Pro Tips
- Remove the rotisserie chicken skin before chopping the meat. This keeps large soft pieces of skin out of the creamy pasta.
- Both white and dark rotisserie chicken meat work well, so use whatever you have left.
- Soften the cream cheese before you begin. It will blend much more easily with the ranch seasoning and milk.
- Cook the penne only until al dente. It will soften a little more during baking.
- Drain the pasta well so extra water does not thin your sauce.
Tools You’ll Need
- Large pot
- Colander
- Large mixing bowl
- Hand mixer
- Rubber spatula or large spoon
- Measuring cups
- 9-by-13-inch baking dish
- Cooking spray
- Cutting board
- Knife
- Serving spoon
- Round serving bowls
Substitutions and Variations
- Penne: Rigatoni or ziti will also hold the creamy sauce well.
- Rotisserie chicken: Any leftover cooked chicken can work. Keep the amount at about 2 1/4 cups.
- Mozzarella: Monterey Jack is a good replacement.
- Sharp cheddar: Use mild or medium cheddar for a milder taste.
- Bacon bits: Cooked and crumbled bacon works too.
- Vegetables: Add cooked broccoli, peas, or well-drained spinach.
- Spicy version: Add chopped jalapeños or a small pinch of crushed red pepper.
Make-Ahead Tips
You can assemble the casserole earlier in the day. Cover it and place it in the refrigerator until you are ready to bake.
A cold casserole will take a little longer to heat through. Plan on adding about 5 to 10 minutes to the baking time if it goes straight from the refrigerator into the oven.
You can also remove the leftover rotisserie chicken from the bones and chop it ahead of time. Keep it covered in the refrigerator until you are ready to cook.
Common Mistakes
- Overcooking the pasta: Soft pasta can become mushy after another 30 minutes in the oven.
- Using cold cream cheese: Cold cream cheese is harder to blend and may leave lumps.
- Leaving bones in the chicken: Check leftover rotisserie chicken carefully as you chop it.
- Adding wet pasta: Drain the penne well before adding it to the sauce.
- Overbaking the casserole: The chicken is already cooked. You only need to heat everything through and melt the cheese.
- Skipping the resting time: Five minutes helps the sauce thicken before you scoop into the casserole.
What to Serve With
- Simple green salad
- Caesar salad
- Steamed broccoli
- Roasted asparagus
- Roasted green beans
- Garlic bread
- Fresh sliced tomatoes
- Roasted Brussels sprouts
Macros Information
Based on 8 servings, one serving has approximately:
- Calories: 600
- Protein: 31 grams
- Carbohydrates: 46 grams
- Fat: 32 grams
- Fiber: 2 grams
These numbers are estimates. Rotisserie chicken, bacon, ranch seasoning, cheese, and pasta brands can change the final nutrition.
Leftovers and Storage
Cool the pasta bake and place leftovers in an airtight container. Keep them in the refrigerator for up to 3 to 4 days, counting from when the rotisserie chicken was originally cooked or purchased. If the chicken was already several days old before making the casserole, use the finished leftovers sooner.
For one serving, microwave until steaming hot. Adding a small splash of milk before reheating can help loosen the creamy sauce.
For a larger amount, cover the baking dish and reheat at 350°F (175°C) until hot in the center.
You can freeze the pasta bake for up to 2 months. Keep in mind that creamy sauces can change slightly in texture after freezing and thawing.
FAQ
Q: Is this recipe meant for leftover rotisserie chicken?
A: Yes. This recipe is made specifically to use 2 1/4 cups of leftover cooked rotisserie chicken. Remove the skin and bones, then chop the meat into bite-size pieces.
Q: Do I need to cook the rotisserie chicken again before adding it?
A: No. The chicken is already cooked. Add it directly to the creamy sauce, and it will heat through while the casserole bakes.
Q: Can I use both white and dark meat?
A: Yes. A mix of white and dark meat works very well. Dark meat can also help keep the chicken moist.
Q: Can I use shredded rotisserie chicken instead of chopped chicken?
A: Yes. You can shred the leftover chicken instead. Keep the amount at 2 1/4 cups.
Q: Why is my sauce lumpy?
A: The cream cheese may have been too cold. Let it soften first, blend it well with the ranch seasoning, and then add the evaporated milk in stages.
Q: Why did my pasta turn soft?
A: The penne was likely cooked too long before baking. Cook it only until al dente because it will continue to soften in the oven.
Q: Can I prepare the casserole the night before?
A: Yes. Assemble and refrigerate it covered. When baking it cold, allow about 5 to 10 extra minutes for the center to become hot.
Q: Can I leave out the bacon?
A: Yes. The casserole will still be creamy and cheesy without it.
Final Thoughts
Leftover rotisserie chicken does not have to feel like leftovers. Mix it with creamy ranch sauce, penne, mozzarella, cheddar, and bacon, and it turns into a warm, cheesy dinner that feels completely new.
This Crack Chicken Pasta Bake is simple, filling, and a handy recipe to keep around whenever there is cooked chicken waiting in the fridge. If you make it, leave a comment and share how it turned out or what you added to make it your own.