Oven Baked 4-Ingredient Crack Chicken Pasta
A creamy oven-baked chicken pasta made with penne, shredded chicken, cream of chicken soup, ranch seasoning, cheddar cheese, and crispy bacon. This hearty comfort casserole bakes until bubbling, cheesy, and rich with classic crack chicken flavor.
Ingredients
- 12 oz uncooked penne pasta about 3 cups dry
- 3 cups cooked shredded chicken loosely packed, rotisserie works well
- 2 cans condensed cream of chicken soup 10.5 oz each, undiluted
- 1 packet dry ranch seasoning mix 1 oz
- 1 1/2 cups water
- 1 1/2 cups shredded cheddar cheese divided
- 6 slices thick-cut bacon cooked crisp and crumbled, divided
- nonstick cooking spray for greasing the dish
Instructions
- Preheat the oven to 375°F and spray a 9x13-inch baking dish well with nonstick cooking spray.
- In a large bowl, whisk together the condensed cream of chicken soup, ranch seasoning mix, and water until mostly smooth.
- Stir in 1 cup shredded cheddar cheese and about two-thirds of the crumbled bacon.
- Add the dry penne pasta and shredded chicken to the bowl.
- Stir until everything is well coated in the sauce.
- Pour the mixture into the prepared baking dish.
- Press the pasta down with a spoon so most of it is submerged in the sauce.
- Cover the dish tightly with foil, sealing the edges well.
- Bake covered for 35 minutes.
- Carefully remove the foil and stir gently from the edges toward the center.
- Sprinkle the remaining 1/2 cup shredded cheddar cheese over the top.
- Bake uncovered for 10–15 minutes, until the cheese is melted, lightly golden in spots, and the sauce is bubbling around the edges.
- Scatter the remaining crumbled bacon over the top.
- Let the casserole rest for at least 5 minutes before serving.
Notes
Keep the foil tightly sealed so the pasta cooks evenly. Rotisserie chicken works especially well for this recipe.
Nutrition
Calories: 575kcal
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