Creamy Crack Chicken Bake (Printable Version)
Cheesy chicken baked with creamy ranch, crispy bacon, and pasta for a comforting dinner.
# Everything You’ll Need:
→ Protein
01 -
3 cups cooked, shredded chicken (rotisserie or leftover)
02 -
8 slices bacon, cooked and crumbled
03 -
16 ounces cream cheese, softened
→ Dairy
04 -
2 cups shredded sharp cheddar cheese, divided
→ Condiments and Dressings
05 -
1 cup ranch dressing (bottled or homemade)
→ Vegetables
06 -
1 cup diced green onions (or ½ cup chopped chives)
→ Pasta
07 -
2 cups cooked pasta (rotini or penne)
→ Seasonings (optional)
08 -
¼ teaspoon garlic powder
09 -
¼ teaspoon ground black pepper
10 -
Pinch of red pepper flakes
# Steps to Cook:
01 -
Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with non-stick spray.
02 -
In a large bowl, blend softened cream cheese with ranch dressing until smooth and creamy.
03 -
Fold shredded chicken, half of the cooked bacon, 1 cup cheddar cheese, green onions, cooked pasta, and optional seasonings into the creamy mixture.
04 -
Spread the combined mixture evenly into the prepared baking dish.
05 -
Sprinkle the remaining 1 cup shredded cheddar cheese and the rest of the crumbled bacon over the top.
06 -
Bake uncovered for 20 to 25 minutes until hot, bubbly, and the cheese is melted and lightly golden.
07 -
Serve warm, optionally garnished with extra green onions or parsley.
# Extra Suggestions:
01 -
Can be assembled ahead and refrigerated for up to 24 hours; extend baking time by 5–10 minutes if baking from chilled.
02 -
Store leftovers airtight in the refrigerator for up to 3 days; reheat in oven or microwave.
03 -
Freeze before or after baking for up to 2 months; thaw overnight in refrigerator before reheating.
04 -
For a vegetable boost, add steamed broccoli, frozen peas, or spinach.
05 -
Substitute pasta with cauliflower rice or spiralized zucchini for a low-carb variation.
06 -
Use pepper jack cheese or buffalo ranch dressing to add spice.