Chicken Ranch Pasta Bake

My oven was acting up one Wednesday night, holding heat unevenly, and I needed something that could survive a little chaos. I tossed together what I had: leftover chicken, a bottle of ranch I'd bought on a whim, and some penne that had been sitting in the pantry. The whole dish bubbled up golden and forgiving, and I realized I'd stumbled onto something that didn't need perfection to be wonderful. It's been my go-to ever since when I want comfort without fuss.

I made this for my neighbor after she had surgery, and she called me two days later asking for the recipe. She said her kids, who normally turned their noses up at casseroles, fought over the last serving. That's when I knew this dish had a quiet magic to it—it doesn't look fancy, but it wins people over without trying. I've brought it to potlucks, served it on busy weeknights, and even reheated it at midnight when I couldn't sleep and needed something soothing.

Ingredients

• Penne pasta: The ridges catch the creamy sauce perfectly, and it holds up well during baking without turning mushy.
• Cooked chicken breast: I use rotisserie chicken when I'm short on time, but any leftover cooked chicken works beautifully and saves you a step.
• Ranch dressing: This is the heart of the sauce, bringing tangy creaminess and a familiar flavor that everyone seems to love.
• Sour cream: It adds body and a slight tang that balances the richness and keeps the sauce from feeling too heavy.
• Whole milk: Thins the sauce just enough so it coats the pasta evenly without clumping or drying out in the oven.
• Garlic powder: A subtle backdrop that deepens the flavor without overpowering the ranch.
• Onion powder: Adds a gentle sweetness and rounds out the savory notes in the sauce.
• Black pepper: Just a touch gives the dish a little warmth and keeps it from tasting flat.
• Dried parsley: Adds a hint of color and a mild herbal note that brightens the whole dish.
• Dried dill: This is the secret ingredient that makes people ask what's in here, giving the sauce that classic ranch tang.
• Mozzarella cheese: Melts beautifully and creates those irresistible stretchy, golden spots on top.
• Parmesan cheese: Optional, but it adds a nutty sharpness and helps the top get extra crispy and golden.
• Fresh chives or green onions: A fresh pop of color and a mild onion flavor that makes the dish look and taste more vibrant.

Instructions

Preheat and Prep:

Set your oven to 200°C (400°F) and grease a 23x33 cm baking dish with a little butter or cooking spray. This keeps everything from sticking and makes cleanup so much easier.

Cook the Pasta:

Boil the penne in salted water until it's just al dente, with a slight bite in the center. Drain it well so the sauce doesn't get watery.

Mix the Sauce:

In a large bowl, whisk together the ranch dressing, sour cream, milk, garlic powder, onion powder, black pepper, parsley, and dill until it's smooth and creamy. The smell alone will make you hungry.

Combine Pasta and Chicken:

Add the drained pasta and cooked chicken to the sauce, stirring gently until every piece is coated. You want everything to be evenly covered so each bite is just as creamy as the last.

Fold in Cheese:

Stir in 1 1/2 cups of mozzarella cheese, letting it start to melt into the warm pasta. This makes the whole mixture even creamier before it goes into the oven.

Transfer to Baking Dish:

Spoon the pasta mixture into your prepared baking dish, spreading it out evenly. Sprinkle the remaining mozzarella and the parmesan on top 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 and the top turns golden brown with crispy edges. Your kitchen will smell incredible.

Rest and Garnish:

Let the casserole sit for 5 minutes after you pull it out so the sauce thickens slightly and doesn't run everywhere when you serve it. Sprinkle with fresh chives or green onions if you like a little color and brightness on top.

Save

One Sunday afternoon, I made this for a group of friends who came over to watch a game. I wasn't trying to impress anyone, just needed something easy that I could make ahead and pop in the oven. By halftime, the pan was nearly empty, and someone joked that we should've made two. That's when I realized this dish doesn't need an occasion, it creates one just by being on the table.

How to Make It Your Own

I've played around with this recipe more times than I can count, and it's forgiving enough to take on whatever you throw at it. Try adding cooked bacon bits for a smoky, salty crunch, or fold in sautéed mushrooms if you want an earthy depth. If you have leftover veggies like spinach or roasted bell peppers, stir them in for extra nutrition and color. You can also swap the mozzarella for a blend of cheddar and Monterey Jack if you want a sharper, richer cheese flavor that stands up a bit more.

What to Serve It With

This pasta bake is hearty enough to stand alone, but I like pairing it with something fresh to balance the richness. A simple green salad with a tangy vinaigrette cuts through the creaminess and makes the meal feel more complete. Garlic bread or buttery dinner rolls are perfect for soaking up any extra sauce left on the plate. If you want something lighter, roasted broccoli or green beans on the side add a nice crisp contrast and a little color to the table.

Storing and Reheating

Leftovers keep well in an airtight container in the fridge for up to four days, and honestly, they taste even better after the flavors have had time to settle. When you reheat it, add a tablespoon of milk or a splash of water to keep the sauce from drying out, and cover it with foil if you're using the oven. I've also frozen individual portions in freezer-safe containers for up to two months, and they thaw beautifully for those nights when cooking feels impossible.

• Reheat in the oven at 180°C (350°F) covered with foil for about 15 minutes, then uncover to crisp the top.
• Microwave individual servings on medium power, stirring halfway through to heat evenly.
• If freezing, let the casserole cool completely before wrapping tightly to avoid freezer burn.

Save

This dish has become one of those recipes I return to when I need something reliable and warm, the kind of meal that doesn't ask much but gives back generously. I hope it finds a place in your kitchen the way it has in mine.

Recipe Questions

→ Can I use frozen chicken instead of cooked chicken?

Yes, thaw frozen chicken completely and ensure it's fully cooked before dicing. You can also use rotisserie chicken for convenience and added flavor.

→ What pasta alternatives work for this dish?

Any short pasta shapes work well—try rigatoni, fusilli, or farfalle. For gluten-free diets, use certified gluten-free penne and verify all other packaged ingredients.

→ How can I make this creamier or richer?

Blend cheddar and mozzarella cheeses instead of using mozzarella alone, or add crispy bacon bits and sautéed mushrooms for depth. Increase sour cream by 1/4 cup for extra creaminess.

→ Can I prepare this dish in advance?

Yes, assemble the casserole up to 8 hours ahead, cover tightly, and refrigerate. Add 5–10 minutes to baking time if baking from cold. You can also freeze unbaked for up to 3 months.

→ What should I do if the top browns too quickly?

Tent the baking dish loosely with foil halfway through baking to prevent over-browning while the interior finishes cooking. Remove foil in the last few minutes for a golden finish.

→ Are there dairy-free substitutions?

Use dairy-free ranch dressing, plant-based sour cream, non-dairy milk, and vegan mozzarella. Note that dairy-free cheeses may not brown the same way, so adjust oven temperature or broil briefly if needed.