Crack Chicken And Noodles Recipe
I can’t think of a more comforting and crowd-pleasing dish than Crack Chicken and Noodles. This recipe brings together the rich, creamy goodness of chicken and noodles with a kick of ranch seasoning and smoky bacon—making it the kind of meal that will have everyone going back for seconds (and probably thirds!). Whether you’re feeding a family or craving something hearty on a cozy evening, this dish checks all the boxes.
I first stumbled upon Crack Chicken recipes a few years ago and was instantly hooked, but the noodles? That was a game-changer. The angel hair pasta absorbs all the incredible flavors, creating a velvety, soul-soothing dish that feels like a warm hug on a plate. Let me tell you how I got hooked on this particular version of Crack Chicken and Noodles!
A personal noodle twist (because who doesn’t love noodles?)
I vividly remember the first time I made this dish—it was during one of those hectic weeknights where I had a fridge full of ingredients but no clear plan. You know the feeling, right? It was one of those “throw everything in a pot and hope for the best” moments. Well, it turned out better than I expected, and my family polished it off in no time. The noodles were an afterthought, but they turned out to be the star of the show! I used angel hair because it was all I had on hand, and it worked so well with the creamy sauce that now I can’t imagine making this dish without it. The combination of creamy chicken, the tang from the ranch seasoning, and the crispy bacon was pure magic.
What makes this recipe special?
Crack Chicken is already a beloved comfort food, but adding noodles takes it up a notch. The chicken, cream cheese, and cheddar create a creamy, luscious sauce that coats every strand of pasta, while the bacon adds a delightful crunch and smokiness. It’s a simple dish, but one packed with so much flavor that it feels anything but ordinary.
This dish has evolved over the years and gained a reputation for being wildly addictive (hence the name “Crack Chicken”). The original Crack Chicken was more of a keto-friendly dish without noodles, but this version takes it in a whole new direction. Now, we’re combining that creamy, ranch-flavored chicken with tender noodles for the ultimate comfort meal.
Let’s talk ingredients: the creamy, cheesy goodness behind this dish
- Shredded chicken: You can use rotisserie chicken for convenience, or leftover chicken from another meal. If you don’t have either, you can cook up a few chicken breasts in your favorite seasoning and shred them. Chicken thighs work well too if you prefer a richer flavor.
- Cream of chicken soup: This is the backbone of the creamy sauce, adding richness and a bit of nostalgia. If you’re out, cream of mushroom or even cream of celery can work in a pinch.
- Chicken broth: Provides the liquid base for the soup, making the sauce flavorful without being too heavy. Homemade broth adds a special touch, but boxed broth works perfectly fine.
- Milk: Helps thin out the sauce and adds a touch of creaminess. Whole milk is ideal, but you can swap in 2% or even a splash of half-and-half for extra richness.
- Carrots: Adding some veggies is always a good idea! You can slice or shred them depending on your preference. Carrots add a slight sweetness and some texture to balance the creaminess.
- Celery salt: Gives that subtle savory flavor, like adding the essence of celery without chopping up a bunch of stalks.
- Ranch dressing mix or Mt. Elbert’s seasoning: This is where the “crack” flavor comes in. The tangy, herby seasoning is key to the addictive flavor of the dish. Ranch fans will know exactly what I’m talking about.
- Cream cheese: Makes the sauce rich and creamy, with a tang that balances the other flavors. Make sure it’s softened before adding, so it melts smoothly into the sauce.
- Bacon: Cooked to a crisp and crumbled in at the end. It’s the finishing touch that adds a smoky, salty crunch to every bite.
- Cheddar cheese: Shredded and stirred in for an extra cheesy layer of deliciousness.
- Angel hair pasta: I like using angel hair because it cooks quickly and doesn’t overpower the sauce, but you can use any pasta you have on hand. Spaghetti or egg noodles would work just as well.
- Parsley (optional): A sprinkle of fresh or dried parsley adds a pop of color and a touch of freshness to balance out the richness.
Kitchen gear you’ll need (and what you can skip)
For this dish, you’ll need a large stockpot or Dutch oven since you’ll be cooking everything together in one pot. I love using my Dutch oven for dishes like this because it retains heat so well and evenly distributes the warmth, but any large pot will work.
You’ll also want a good skillet for cooking the bacon. A nonstick or cast iron pan works perfectly for getting the bacon nice and crispy. If you’re in a hurry, you could even bake the bacon in the oven while the soup simmers. Less cleanup, more time to relax!
Other than that, you’ll need a spoon for stirring, a ladle for serving, and maybe a grater for the cheddar cheese (but pre-shredded cheese works just fine here too).
Step-by-step: cooking Crack Chicken and Noodles like a pro
- Start with the base: In a large stockpot, combine your shredded chicken, cream of chicken soup, chicken broth, milk, sliced or shredded carrots, celery salt, ranch seasoning (or Mt. Elbert’s seasoning), and cream cheese. Heat it over medium-high heat until the mixture comes to a boil, stirring occasionally to help the cream cheese melt evenly into the broth.Tip: If you’re like me and forget to soften your cream cheese beforehand, just cut it into smaller chunks. It’ll melt faster that way!
- Simmer the goodness: Once it’s boiling, reduce the heat to a low simmer. Let everything mingle for at least 30 minutes. This gives the flavors time to meld and the carrots time to soften.Mistake I’ve made: Rushing this step! Letting it simmer longer only makes the flavors better, so give it some time to work its magic.
- Cook the bacon: While your pot of creamy deliciousness is simmering, cook your bacon in a skillet until it’s nice and crispy. Once done, transfer it to a paper towel-lined plate to drain and cool. Crumble it into bite-sized pieces and set it aside.
- Break the pasta: While everything’s simmering, break your angel hair pasta into smaller pieces. This helps it cook faster and ensures it evenly incorporates into the dish.
- Final assembly: Once the pot has simmered for at least 30 minutes, stir in the crumbled bacon, broken pasta, and shredded cheddar cheese. Continue to simmer until the pasta is cooked through (about 5-7 minutes) and the cheese has melted into the sauce. You’ll know it’s done when the noodles are tender and everything looks beautifully creamy.
- Finishing touch: If you’re using parsley, now’s the time to stir it in or sprinkle it on top for a little color. And just like that, you’ve got a pot of Crack Chicken and Noodles ready to go!
Variations and adaptations (because why not?)
- Gluten-free: Swap the pasta for your favorite gluten-free noodles, and make sure your cream of chicken soup is gluten-free as well.
- Low-carb: You can leave out the noodles altogether for a keto-friendly version or try zucchini noodles or spaghetti squash for a lower-carb twist.
- Vegetarian: Skip the chicken and bacon, and use a vegetable broth instead of chicken broth. You could even toss in some mushrooms or chickpeas for added texture.
- Spicy version: Add some diced jalapeños or a sprinkle of crushed red pepper flakes for a spicy kick. You can also use pepper jack cheese instead of cheddar for a little more heat.
Serving suggestions (bring on the comfort)
When serving Crack Chicken and Noodles, I like to keep things simple. The dish is so rich and flavorful on its own that it pairs beautifully with a light side salad or some roasted veggies to cut through the creaminess. You could also serve it with some crusty bread or garlic toast to soak up every last drop of that luscious sauce.
For garnishing, I love a sprinkle of extra cheddar cheese and a bit of fresh parsley. If you’re feeling fancy, you can add a dollop of sour cream or a drizzle of hot sauce on top.
Drink pairings (something to sip while you savor)
A crisp, cold drink works best with this rich dish. I’d suggest a light beer like a pilsner or a citrusy IPA to cut through the creaminess. If you’re a wine drinker, a chilled Sauvignon Blanc or a dry rosé would pair nicely. For non-alcoholic options, try sparkling water with lemon or a cold glass of iced tea to keep things refreshing.
Storage and reheating tips (because leftovers are gold)
If you somehow manage to have leftovers, store them in an airtight container in the fridge for up to three days. When reheating, you may need to add a splash of milk or broth to loosen up the sauce, as it tends to thicken in the fridge. Reheat on the stovetop over low heat, stirring occasionally, or pop it in the microwave.
Scaling the recipe (more or less, it works either way!)
Need to feed a crowd? You can easily double this recipe, just be sure to use a big enough pot! If you’re cooking for two or want a smaller batch, you can halve the ingredients without any issues. The pasta and cheese quantities are flexible too—use more or less depending on your preference.
FAQ
Can I use pre-cooked bacon?
Yes! If you’re short on time, pre-cooked bacon will work. Just crisp it up in the microwave or oven before crumbling it into the dish.
Can I make this in a slow cooker?
Absolutely! Combine everything except the pasta and cheese in the slow cooker and cook on low for 4-6 hours. Stir in the pasta and cheese during the last 30 minutes of cooking.
Can I freeze leftovers?
This dish doesn’t freeze particularly well because of the cream cheese, but if you do freeze it, be prepared for the sauce to have a slightly different texture when reheated.
What can I use instead of ranch seasoning?
If you don’t have ranch seasoning, you can use a mix of garlic powder, onion powder, dried dill, and a pinch of dried parsley.
How do I keep the noodles from getting mushy?
Make sure to break the pasta into small pieces and stir it in just before serving, so it doesn’t overcook.
Crack Chicken And Noodles Recipe
Creamy, cheesy Crack Chicken and Noodles is a family-friendly comfort dish made with shredded chicken, bacon, and pasta. Ready in under an hour!
- Total Time: 50 minutes
- Yield: 6 1x
Ingredients
- 3 cups shredded or chopped chicken
- 1 can cream of chicken soup
- 6 cups chicken broth
- 1 cup milk
- 2 medium or 12 baby carrots, sliced or shredded
- 1/2 teaspoon celery salt
- 1 oz packet ranch dressing mix or 1 tablespoon Mt Elbert’s Seasoning (I use Mt Elbert)
- 8 oz cream cheese
- 1 pound bacon
- 1 cup shredded cheddar cheese
- 1/2 pound angel hair pasta
- fresh or dried parsley (optional)
Instructions
- Start with the base: In a large stockpot, combine your shredded chicken, cream of chicken soup, chicken broth, milk, sliced or shredded carrots, celery salt, ranch seasoning (or Mt. Elbert’s seasoning), and cream cheese. Heat it over medium-high heat until the mixture comes to a boil, stirring occasionally to help the cream cheese melt evenly into the broth.Tip: If you’re like me and forget to soften your cream cheese beforehand, just cut it into smaller chunks. It’ll melt faster that way!
- Simmer the goodness: Once it’s boiling, reduce the heat to a low simmer. Let everything mingle for at least 30 minutes. This gives the flavors time to meld and the carrots time to soften.Mistake I’ve made: Rushing this step! Letting it simmer longer only makes the flavors better, so give it some time to work its magic.
- Cook the bacon: While your pot of creamy deliciousness is simmering, cook your bacon in a skillet until it’s nice and crispy. Once done, transfer it to a paper towel-lined plate to drain and cool. Crumble it into bite-sized pieces and set it aside.
- Break the pasta: While everything’s simmering, break your angel hair pasta into smaller pieces. This helps it cook faster and ensures it evenly incorporates into the dish.
- Final assembly: Once the pot has simmered for at least 30 minutes, stir in the crumbled bacon, broken pasta, and shredded cheddar cheese. Continue to simmer until the pasta is cooked through (about 5-7 minutes) and the cheese has melted into the sauce. You’ll know it’s done when the noodles are tender and everything looks beautifully creamy.
- Finishing touch: If you’re using parsley, now’s the time to stir it in or sprinkle it on top for a little color. And just like that, you’ve got a pot of Crack Chicken and Noodles ready to go!
Notes
Serving suggestions (bring on the comfort)
When serving Crack Chicken and Noodles, I like to keep things simple. The dish is so rich and flavorful on its own that it pairs beautifully with a light side salad or some roasted veggies to cut through the creaminess. You could also serve it with some crusty bread or garlic toast to soak up every last drop of that luscious sauce.
For garnishing, I love a sprinkle of extra cheddar cheese and a bit of fresh parsley. If you’re feeling fancy, you can add a dollop of sour cream or a drizzle of hot sauce on top.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch