Baked Crack Chicken Penne – Easy Recipes for Dinner with Chicken
I don’t say this lightly, but this baked crack chicken penne might just be the weeknight dinner I’d happily eat on repeat. It’s got everything you want after a long day—tender shredded chicken, a creamy, cheesy sauce that hugs every noodle, and just enough crisp on top to make you feel like you cooked something impressive (even if you made it in pajamas).
I actually stumbled into this recipe one evening with a leftover rotisserie chicken and not a clue what to make. Before I knew it, I was licking the spoon, and my family was asking if there was more. So now, it’s on a semi-permanent rotation. It checks all the boxes: comfort food, easy cleanup, and enough flavor to keep everyone coming back for seconds.
This dish combines all the best things about easy recipes with rotisserie chicken and adds the creamy punch of pasta easy recipes. Perfect for busy weeknights, it’s one of those quick and easy recipes with rotisserie chicken that’ll save your dinner routine. Need a hug in food form? This is it.
Servings: 6 servings
Ingredients
- 12 oz penne pasta
- 2 cups shredded rotisserie chicken
- 1 (8 oz) block cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13 baking dish.
- Boil the penne pasta according to the package directions, drain, and set aside.
- In a large mixing bowl, combine the cream cheese, shredded cheddar, garlic powder, salt, and pepper. Mix until mostly smooth.
- Fold in the shredded chicken, bacon, and green onions. Stir until everything is well coated.
- Add the cooked pasta into the mixture and gently toss to combine.
- Pour the entire mixture into the greased baking dish and smooth it out evenly.
- Top with an extra sprinkle of cheddar if you’re feeling generous (I always do).
- Bake uncovered for 20-25 minutes, or until bubbly and golden on top.
- Let it rest for a few minutes before serving. Try not to eat it straight from the pan—we've all been there.