Chicken Ranch Pasta Bake (Printer-friendly)

Tender chicken and penne in creamy ranch sauce with bubbly mozzarella cheese, baked to golden perfection.

# What You'll Need:

→ Pasta & Chicken

01 - 10 oz penne pasta
02 - 2 cups cooked chicken breast, diced or shredded

→ Sauce

03 - 1 cup ranch dressing
04 - 1 cup sour cream
05 - 1/2 cup whole milk
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/4 teaspoon black pepper
09 - 1/2 teaspoon dried parsley
10 - 1/2 teaspoon dried dill

→ Cheese

11 - 2 cups shredded mozzarella cheese
12 - 1/2 cup grated parmesan cheese

→ Garnish

13 - 2 tablespoons chopped fresh chives or green onions

# Steps:

01 - Preheat oven to 400°F. Grease a 9x13 inch baking dish with cooking spray or butter.
02 - Bring a large pot of salted water to boil. Add penne pasta and cook until al dente according to package directions. Drain through a colander and set aside.
03 - In a large mixing bowl, whisk together ranch dressing, sour cream, whole milk, garlic powder, onion powder, black pepper, dried parsley, and dried dill until smooth and well combined.
04 - Add the cooked pasta and chicken to the sauce mixture. Stir thoroughly to coat all components evenly.
05 - Fold 1.5 cups of shredded mozzarella cheese into the pasta mixture until fully incorporated.
06 - Pour the pasta mixture into the prepared baking dish. Distribute evenly and smooth the top.
07 - Sprinkle the remaining 0.5 cup mozzarella cheese and 0.5 cup parmesan cheese over the top of the casserole.
08 - Bake for 20 to 25 minutes until the cheese is melted and the top achieves a golden brown color.
09 - Remove from oven and allow to stand for 5 minutes. Top with fresh chives or green onions if desired before serving.

# Expert Advice:

01 -
  • It uses pantry staples you probably already have, so theres no special shopping trip required.
  • The creamy ranch sauce feels indulgent but comes together in one bowl with no roux or complicated steps.
  • Leftovers reheat beautifully, and somehow taste even better the next day when the flavors have melded.
  • Its the kind of dish that makes everyone think you spent way more time in the kitchen than you actually did.
02 -
  • Dont skip draining the pasta well, any excess water will make the sauce watery and prevent it from clinging to the noodles.
  • Let the dish rest after baking or the sauce will be too runny and the first serving will fall apart into a messy puddle.
  • If the top starts browning too quickly, tent the dish loosely with foil for the last few minutes of baking.
03 -
  • Use rotisserie chicken to save time, and dont be shy about using both white and dark meat for more flavor.
  • Taste the sauce before mixing it with the pasta and adjust the seasonings, sometimes I add a pinch more garlic powder or a squeeze of lemon juice for brightness.
  • For a crispy, golden top, switch the oven to broil for the last two minutes, but watch it closely so it doesnt burn.
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