Crack Chicken Pasta Bake

closeup of a spoonful of crack chicken pasta in a glass dish

4.50 from 88 votes

A casserole the whole family will love! Crack Chicken Pasta Bake with creamy ranch sauce, cheddar, mozzarella and bacon.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Main Course, Main Dish

Cuisine: American

Servings:

Calories: 562kcal

Author: Julie Clark

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 1/4 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.

The calories shown are based on the recipe making 8 servings, with 1 serving being 1/8 of the casserole. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition