Can I make this casserole with a different type of pasta?

Absolutely! Any medium-sized pasta shape works well here. Just be mindful that different shapes may require slight adjustments to cooking time. Rotini, farfalle, and shells are all excellent alternatives to penne.

What if I don't have an oven-safe pot or skillet?

No problem! Simply transfer everything to a greased 9x13-inch baking dish after combining all ingredients. The result will be just as delicious, with just one extra dish to wash.

Can I make this dish lighter or reduce the calories?

You can definitely lighten this up by using reduced-fat cream cheese, turkey bacon instead of regular, and reducing the amount of cheddar cheese. You might also incorporate more vegetables for added nutrition and volume.

My sauce seems too thin after adding the cream cheese. What did I do wrong?

Don't worry! The sauce will continue to thicken as it bakes and then again as it cools slightly before serving. If it's still too thin after baking, let it rest for 5-10 minutes before serving, and it should reach the perfect consistency.

One Pot Crack Chicken Casserole Recipe

Description

This creamy and cheesy one-pot crack chicken casserole is the perfect comfort food, blending tender chicken, flavorful pasta, crispy bacon, and melty cheese. It’s an easy-to-make dish that’s perfect for a weeknight dinner or a cozy family meal. Made with pantry staples and minimal cleanup, this casserole is sure to become a favorite in your recipe rotation!

Ingredients

Units Scale

Chicken

3 medium boneless, skinless chicken breasts
2 tablespoons olive oil

Pasta and Sauce

2 cups chicken broth
4 cups water
12 ounces penne pasta
2 tablespoons dry ranch seasoning (or a 1-ounce packet)
8 ounces cream cheese (cubed)

Toppings

1 cup cooked and crumbled bacon (about 6 slices)
2 cups shredded cheddar cheese
2 tablespoons sliced green onions (optional, for garnish)

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Instructions

Preheat the Oven
Preheat your oven to 375°F (190°C) to prepare it for baking the casserole.
Prepare the Chicken
Place the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound them to an even thickness for consistent cooking.
Cook the Chicken
Heat 2 tablespoons olive oil in an oven-safe enameled cast iron pot, braiser pan, or a deep 10-inch skillet over medium-high heat. Cook the chicken breasts for about 5 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and set aside on a plate.
Cook the Pasta
In the same pan, pour in 2 cups of chicken broth and 4 cups of water. Bring the liquid to a boil over high heat, then stir in the penne pasta. Reduce the heat to medium-high and let it simmer for 10 minutes, stirring occasionally, until the pasta is al dente.
Shred the Chicken
While the pasta is cooking, shred the cooked chicken breasts using two forks.
Prepare the Sauce
Once the pasta is cooked, turn off the heat. Without draining the broth, stir in 2 tablespoons of dry ranch seasoning and the cubed cream cheese. Mix until the cream cheese has melted completely, forming a creamy sauce.
Combine and Assemble
Return the shredded chicken to the pan, mixing it thoroughly into the creamy pasta. Sprinkle the casserole with cooked and crumbled bacon, then evenly spread 2 cups of shredded cheddar cheese across the top.
Bake the Casserole
Transfer the pan to the preheated oven and bake for 15–20 minutes until the casserole is bubbly and the cheese is lightly golden brown.
Serve and Garnish
Serve the casserole immediately while hot, garnished with sliced green onions, if desired.

Notes

For convenience, you can use 4 cups of precooked, shredded chicken instead of cooking fresh chicken breasts. Start the recipe by boiling the chicken broth and water for the pasta.
If you don’t have an oven-safe skillet, transfer the pasta mixture to a greased 9×13-inch baking dish before adding the toppings and baking.
You can substitute penne pasta with any short pasta shape like rigatoni, elbow macaroni, or rotini.

Nutrition

Calories: 480
Sugar: 3g
Sodium: 830
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 28
Cholesterol: 90mg