One Pot Crack Chicken Casserole

This is the kind of comfort food that dreams are made of! It’s a flavor bomb of cheesy pasta, chicken, crispy bacon, and a creamy ranch-infused sauce. One-pot meals are truly life-changing—not just for their convenience, but also for the minimal cleanup (total win!). This crack chicken casserole checks all those boxes. Plus, it’s so delicious, that it’s downright addicting! This is one meal you’ll want to make again and again.

Or try the original dish with our slow cooker crack chicken recipe.

Say goodbye to endless prep work and a sink full of dishes! This one-pot meal delivers bold flavors and a seriously satisfying dish in no time—all made in a single pot. While this recipe is already a breeze to make, you can make it even simpler by using precooked chicken and bacon. It’s perfect for any occasion, whether it’s a busy weeknight dinner with the family or a crowd-pleasing potluck dish. This is a meal everyone will be raving about!

Ingredient Notes

• Boneless Skinless Chicken Breasts: You can substitute with boneless skinless chicken thighs without adjusting the cooking time.
• Olive Oil: Use olive oil or your favorite neutral flavored cooking oil.
• Chicken Broth: Opt for low-sodium broth to better control the salt content and flavor. You can always salt to taste later.
• Penne Pasta: Any brand will work perfectly here.
• Dry Ranch Seasoning: make your own like we do to control the flavor, or use one of those convenient 1-ounce packets.
• Cream Cheese: Cube it for quicker and more even melting.
• Bacon: Freshly cooked bacon is ideal, but jarred bacon crumbles are a convenient alternative that still deliver great flavor.
• Shredded Cheddar Cheese: Sharp cheddar is our favorite, but you can mix things up with pepper jack or mozzarella.
• Green Onions: Optional, but they add a pop of color and visual appeal for those who eat with their eyes first.

Using Pre-Cooked Chicken

Using pre-cooked chicken makes this dish even easier to whip up. Grab a rotisserie chicken from the store and shred it up. It’s already seasoned and tender, making it a perfect match for this casserole. You’ll need about 4 cups, which is roughly one medium chicken. You can also use pulled chicken from the deli or leftover chicken that you’ve chopped up.

Cooking The Noodles in Broth

This one-pot trick isn’t just a time-saver—it’s a flavor maker! Here’s the secret: cooking the pasta right in the same pot with chicken broth. Not only does it save time (because who wants extra dishes?), but it also makes the pasta downright delicious.

As the pasta cooks, it releases some of its natural starch, which helps thicken the sauce. That means extra creamy, dreamy perfection without a ton of work. No separate pot, no waiting for water to boil, no stress. Everything happens in one pot, and that’s just the way we like it.

Quick Tips for Success

Give the pasta a stir now and then so it doesn’t stick to the bottom of the pan.

Keep an eye on the liquid—if the pasta is thirsty and soaking it up too quickly, add a splash more broth or water to keep things moving.

Cook the pasta just until it’s al dente since it’ll bake in the oven later. Nobody wants mushy pasta, right?

Pan Options

You need an oven-safe pan to make this a one-pot option since it starts on the stovetop and finishes in the oven. You can use a 3.5 quart braiser pan, an oven-safe deep skillet, or a 6-quart enameled cast iron dutch oven.

No Oven-Safe Pan? No Problem!: If your stovetop pan isn’t oven-safe, you can still make this recipe. After mixing everything together, transfer the pasta mixture to a greased 9×13-inch baking dish before topping it with cheese and baking. It’s an extra step, but the results will still be delicious!