Julie Clark
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Creamy Crack Chicken Pasta Bake (Make-Ahead Casserole)
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Crack chicken past bake is a creamy chicken bacon ranch casserole. Toss rotini and shredded rotisserie chicken in a cream cheese ranch sauce. It’s the oven-baked, make-eahd version of the viral crack chicken.
We’ve carried this pan to church small group, family friends’ houses and even on a vacation with extended family. I turned the ranch chicken flavors into a creamy ranch lasagna, then simplified it into this pasta bake.
Evaporated milk can take the heat of the oven without curdling, so the sauce bakes up creamy without breaking. You can assemble it the night before or freeze it for later.
Quick Look: Crack Chicken Pasta Bake
- Flavor: Tangy ranch, rich cream cheese, smoky bacon, sharp cheddar
- Texture: Saucy, creamy pasta under a melty cheese top
- Method: Boil pasta, mix the sauce in one bowl, bake at 350°F for 30 minutes uncovered
- Time: 15 minutes prep, 30 minutes bake
- Serves: 8 (9×13 pan)
- Shortcut: 1 rotisserie chicken covers all the chicken you need
- Make ahead: Up to 24 hours in the fridge, or freeze for 6 to 8 weeks
Try our chicken tater tot casserole and french onion chicken bake, too!
What is crack chicken and why is it called that?
Crack chicken is an internet famous recipe with chicken, cream cheese, ranch seasoning, bacon and cheddar cheese. You can serve it over rice, potatoes or on a sandwich.
The name took off on Pinterest in the early 2010s because the flavor combination was so addictive. Others call it chicken bacon ranch pasta bake. If you love the original, try our slow cooker crack chicken!
Ingredients Needed:
- Pasta: Rotini is our favorite because the spirals hold the ranch sauce and keep their shape in the oven. Penne, the shape most crack chicken pasta recipes use, works too. Use 4 cups of dry pasta and cook it 1 to 2 minutes short of al dente, since it keeps softening while it bakes. Gluten free or Banza chickpea pasta works well.
- Cream cheese: Full fat cream cheese is best.
- Ranch seasoning: Use two 1-ounce packets. I use the ranch dip mix packets, and the dressing mix packets are the same size, so either works. Using homemade ranch seasoning? About 6 tablespoons replaces 2 packets.
- Evaporated milk: This is the key ingredient. Evaporated milk has less water and more stable proteins than regular milk, so it can take 30 minutes in the oven without curdling. Don’t swap in regular milk. Use two 12-ounce cans
- Cooked chicken: Leftover grilled chicken or shredded chicken, rotisserie chicken or baked chicken.
- Cheddar and mozzarella: Shred your own cheese so that the casserole doesn’t get greasy. Our salad shooter does this quickly and easily.
- Bacon bits: I buy a bag of pre-cooked real bacon bits and keep them on hand for when I want to top a casserole with bacon. Easy!
How to Make Crack Chicken Pasta Bake
Spray a 9×13 baking pan with cooking spray. Preheat the oven to 350º Fahrenheit.
Cook pasta according to the package instructions. While the pasta is cooking, prepare the sauce. This helps keep prep time down.
In a large bowl, use a hand mixer to cream the cream cheese and ranch seasoning until smooth.
Pour in half of the first can of evaporated milk and beat until smooth. Add the rest of the first can and beat again. Then add the entire second can and beat until the sauce is completely smooth.
Fold in the cooked chicken and one cup each of mozzarella and cheddar cheese. Then add in the pasta and mix well.
Spread the mixture into the prepared pan, then top with the remaining mozzarella and cheddar cheese. Sprinkle with bacon bits.
Bake uncovered for 30 minutes until the edges are bubbling and the cheese on top is melted.
Crack Chicken Pasta Bake
A casserole the whole family will love! Crack Chicken Pasta Bake with creamy ranch sauce, cheddar, mozzarella and bacon.
Servings 8
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Ingredients
- 4 cups rotini pasta about 12 ounces
- 8 ounces cream cheese softened and cubed
- 2 ounces ranch seasoning mix (2 packets)
- 24 ounces evaporated milk (2 cans)
- 2 1/4 cups chopped cooked chicken about 1 rotisserie chicken
- 1 ½ cups mozzarella cheese shredded & divided
- 1 ½ cups sharp cheddar cheese shredded & divided
- 3 ounces chopped bacon bits
- fresh parsley, chopped for topping, optional
Instructions
- Preheat the oven to 350°F. Spray a 9×13 baking pan with cooking spray.
- Cook pasta 1 to 2 minutes short of al dente according to the package. Drain. 4 cups rotini pasta
- Meanwhile, in a large bowl, use a hand mixer to beat the cream cheese and ranch seasoning until smooth. 8 ounces cream cheese, 2 ounces ranch seasoning mix
- Beat in half of the first can of evaporated milk until smooth. Add the rest of the first can and beat again. Add the entire second can and beat until completely smooth. 24 ounces evaporated milk
- Fold in the chicken and 1 cup each of mozzarella and cheddar. Add the drained pasta and stir until coated. 2 ¼ cups chopped cooked chicken, 1 ½ cups mozzarella cheese, 1 ½ cups sharp cheddar cheese
- Spread into the prepared pan. Top with the remaining mozzarella and cheddar, then sprinkle with bacon bits. 3 ounces chopped bacon bits
- Bake uncovered for 30 minutes, until the edges are bubbling and the cheese is melted. Top with parsley. fresh parsley, chopped
Video
Notes
- Make ahead: Assemble without baking, cover and refrigerate up to 24 hours. Add 10 to 15 minutes to the bake time if it goes in cold.
- Freeze: Freeze the unbaked casserole up to 6 to 8 weeks. Thaw overnight in the fridge before baking.
- Pasta swap: Penne or any short pasta works. Use 4 cups dry.
- Milk: Don’t substitute regular milk. It can curdle in the oven.
Nutrition
Calories: 562kcal | Carbohydrates: 37g | Protein: 29g | Fat: 33g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1307mg | Potassium: 429mg | Fiber: 1g | Sugar: 11g | Vitamin A: 960IU | Vitamin C: 2mg | Calcium: 517mg | Iron: 1mg
How do you keep the sauce from getting chunky?
Add the evaporated milk in stages. If you pour all 24 ounces in at once, the cream cheese breaks into little lumps that never fully smooth out, even in the oven. Beating in a small amount first loosens the cream cheese into a paste, so the rest of the milk blends in. Softened cream cheese helps too.
Can you make Crack Chicken Pasta Bake ahead and freeze it?
Yes. Assemble it up to 24 hours ahead and refrigerate, or freeze it unbaked for 6 to 8 weeks.
Prepare the casserole, then cover and refrigerate until you are ready to bake it. YRemove the casserole from the fridge about an hour before baking if possible. This will help take the chill off and allow it to bake evenly.
This creamy chicken pasta bake also makes a great freezer meal. It’s best to remove it from the freezer the day before you want to cook it and allow it to defrost in the fridge overnight. Then it won’t overcook in the oven. Freeze for 6-8 weeks.
How Do You Store and Reheat Leftovers?
Store leftovers covered in the fridge for 3 to 4 days. Reheat single servings in the microwave with a splash of milk stirred in to loosen the sauce back up. To reheat a larger amount, cover the pan with foil and warm it at 350°F for 20 to 25 minutes. Baked leftovers also freeze well in individual containers for up to 2 months, which makes for easy lunches.
What goes with crack chicken pasta?
A crisp salad or green vegetable balances the rich, creamy sauce.
And here are a few sides that would be great to serve with it:
Next try our pesto pasta bake or Chipotle Chicken Pasta!
Frequently Asked Questions
What kind of pasta is best for crack chicken pasta?
Short, sturdy pasta shapes work best for crack chicken pasta because they hold the creamy ranch sauce and keep their shape in the oven. Rotini is our top pick since the spirals hold the sauce well. Penne, rigatoni, cavatappi and medium shells also work. Avoid long noodles like spaghetti, which clump in a casserole.
Can I use raw chicken?
No. The casserole only bakes long enough to heat through, so the chicken needs to be cooked first. Use rotisserie chicken, leftover grilled chicken or our shredded chicken method.
I was really excited to try this recipe. I followed it to a T so I don’t know what happened but it was very dry. The rotini soaked up all of the sauce; I had to add ranch dressing on top of it and mix it in just to give it some smoothness, but then it tasted a bit soggy.
Thanks for easy and tasty recipe!
To freeze this recipe do you bake it first and then freeze it?
Thank you!
Donna
Nice recipe. The diluted use of Crack brings the taste rating to a one. C’mon now. Don’t bring the page to that level.