Pin it My neighbor knocked on my door one Thursday evening holding an empty casserole dish and asking if I had anything quick that would feed her book club in an hour. I threw together what I had in the fridge, cooked chicken, half a box of penne, ranch dressing, and way too much cheese, and slid it into the oven. She came back the next morning asking for the recipe, and I realized I had accidentally created something worth keeping.
I started making this on nights when my kids had late soccer practice and we needed something filling that could sit in the oven while I folded laundry. The smell of melting cheese and herbs would fill the house, and by the time we sat down, everyone was too hungry to complain about anything. It became our unofficial comfort food, the thing I made when someone needed cheering up or when I just wanted dinner to feel like a hug.
Ingredients
- Penne pasta (300 g): The tube shape holds onto the creamy sauce better than any other pasta, and it stays firm enough in the oven without turning mushy.
- Cooked chicken breast (2 cups): I use rotisserie chicken most of the time because its already seasoned and juicy, but leftover grilled chicken works just as well.
- Ranch dressing (1 cup): This is the backbone of the sauce, bringing tangy creaminess and a hint of herbs without any extra work.
- Sour cream (1 cup): It adds richness and a slight tang that balances the heaviness of the cheese and keeps everything smooth.
- Whole milk (1/2 cup): Thins out the sauce just enough so it coats the pasta without being gloopy or dry after baking.
- Garlic powder (1/2 tsp): Fresh garlic can burn in the oven, but the powder melts into the sauce and adds a mellow savory note.
- Onion powder (1/2 tsp): It gives a subtle sweetness and depth that you dont really notice until its missing.
- Black pepper (1/4 tsp): Just enough to wake up the other flavors without making the dish spicy.
- Dried parsley (1/2 tsp): Adds a whisper of freshness and a pop of color in the creamy sauce.
- Dried dill (1/2 tsp): This is what makes it taste unmistakably ranch, with that bright, slightly pickly flavor.
- Shredded mozzarella cheese (2 cups): Melts into gooey, bubbly perfection and gives you those glorious cheese pulls when you scoop out a serving.
- Grated parmesan cheese (1/2 cup, optional): Sprinkled on top, it creates a golden, slightly crispy crust that adds a salty, nutty finish.
- Fresh chives or green onions (2 tbsp, optional): A fresh, bright garnish that cuts through the richness and makes the dish look like it belongs in a magazine.
Instructions
- Get the oven ready:
- Preheat your oven to 200°C (400°F) and grease a 23x33 cm baking dish with butter or nonstick spray. This prevents sticking and makes cleanup so much easier later.
- Cook the pasta:
- Boil the penne in salted water until just al dente, it should still have a slight bite because itll continue cooking in the oven. Drain well and set aside.
- Make the ranch sauce:
- In a large bowl, whisk together the ranch dressing, sour cream, milk, garlic powder, onion powder, black pepper, parsley, and dill until smooth and creamy. The sauce should be pourable but thick enough to cling to a spoon.
- Combine everything:
- Add the cooked pasta and diced chicken to the sauce, stirring gently until every piece is coated. Fold in 1 1/2 cups of the mozzarella so its distributed throughout.
- Transfer to the baking dish:
- Spread the pasta mixture evenly in the prepared dish, then sprinkle the remaining mozzarella and parmesan on top. The cheese layer should cover the surface completely for that golden, bubbly finish.
- Bake until golden:
- Slide the dish into the oven and bake for 20 to 25 minutes, until the cheese is melted, bubbling at the edges, and turning golden brown in spots. Let it rest for 5 minutes before serving so the sauce can set and you dont burn your mouth on molten cheese.
- Garnish and serve:
- Sprinkle chopped chives or green onions over the top for a fresh pop of color and flavor. Serve hot, straight from the dish, with a big spoon.
Pin it One winter night, my daughter invited three friends over without warning, and I had no idea what to feed them. I doubled this recipe, tossed in some frozen broccoli I found in the back of the freezer, and watched four teenagers demolish the entire pan in under ten minutes. They still ask me to make it whenever they come over, and I love that something so simple became a little tradition.
Make It Your Own
This dish is forgiving and loves additions. I have stirred in cooked bacon bits for a smoky, salty crunch, sautéed mushrooms for earthiness, and even leftover roasted vegetables when I needed to clean out the fridge. You can swap the mozzarella for a blend of cheddar and mozzarella if you want a sharper, richer cheese flavor. Some nights I add a handful of spinach or kale right into the sauce, it wilts down and adds color without changing the taste much.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to four days, and they reheat beautifully in the microwave or oven. I usually add a splash of milk before reheating to loosen the sauce, which thickens as it sits. You can also freeze individual portions in freezer safe containers for up to two months, just thaw overnight in the fridge and reheat gently. The texture stays creamy, and the flavors deepen, making leftovers feel like a totally different meal.
Serving Suggestions
I usually serve this with a simple green salad dressed in lemon vinaigrette to cut through the richness, or garlic bread if I am feeling indulgent. It is hearty enough to stand alone, but a side of roasted broccoli or green beans adds color and balance to the plate.
- Pair it with a crisp white wine or iced tea for a casual weeknight dinner.
- Serve it straight from the baking dish for a relaxed, family style meal.
- Pack leftovers in lunch containers with a side of cherry tomatoes or cucumber slices for an easy next day meal.
Pin it This is the recipe I reach for when I want something cozy, satisfying, and reliable, the kind of dish that fills the kitchen with warmth and makes everyone sit down at the table without being asked. I hope it becomes one of your go to dinners, too.
Recipe FAQs
- → Can I prepare this casserole ahead of time?
Yes, assemble the casserole completely in the baking dish, cover with foil, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if cooking from cold.
- → What can I substitute for ranch dressing?
Mix sour cream with ranch seasoning powder, or use buttermilk combined with mayo and dried herbs for a homemade ranch-style sauce with similar results.
- → How do I prevent the pasta from becoming mushy?
Cook the penne to al dente before mixing—it will continue cooking slightly in the oven. This ensures tender pasta without mushiness.
- → Can I use frozen chicken instead of cooked chicken?
Thaw frozen chicken completely and cook it first. You can poach, bake, or pan-sear it. Cooked rotisserie chicken offers the most convenience.
- → What are good add-ins for extra flavor?
Crispy bacon bits, sautéed mushrooms, caramelized onions, or sun-dried tomatoes complement the ranch flavor beautifully. Stir these in before baking.
- → How should I store leftovers?
Cool completely and transfer to airtight containers. Refrigerate for up to 3 days or freeze for up to 2 months. Reheat gently in the oven at 160°C until warmed through.