Chicken Ranch Pasta Bake (Printable)

Tender chicken and penne tossed in creamy ranch sauce, topped with melted mozzarella, and baked until golden brown.

# What You 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

# How To Make It:

01 - Preheat oven to 400°F. Grease a 9x13 inch baking dish and set aside.
02 - Cook penne pasta in a large pot of salted boiling water until al dente. Drain thoroughly and set aside.
03 - In a large bowl, whisk together ranch dressing, sour cream, milk, garlic powder, onion powder, black pepper, parsley, and dill until smooth and well combined.
04 - Add cooked pasta and chicken to the sauce mixture. Stir until all ingredients are evenly coated.
05 - Gently fold 1.5 cups of shredded mozzarella cheese into the pasta mixture.
06 - Transfer the mixture to the prepared baking dish. Sprinkle remaining 0.5 cup mozzarella cheese and parmesan cheese evenly over the top.
07 - Bake for 20 to 25 minutes until cheese is melted and the top is golden brown.
08 - Remove from oven and allow to rest for 5 minutes. Garnish with fresh chives or green onions before serving.

# Expert Tips:

01 -
  • It uses ingredients you probably already have and turns them into something that feels like a warm hug on a plate.
  • The creamy ranch sauce clings to every piece of pasta and makes even the pickiest eaters come back for seconds.
  • It bakes in under half an hour, so you can have dinner ready without spending your whole evening in the kitchen.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have melded together.
02 -
  • Don't overcook the pasta before baking or it will turn mushy in the oven, always stop at al dente.
  • If your sauce looks too thick when mixing, add an extra splash of milk to loosen it up so it coats everything smoothly.
  • Let the dish rest after baking or the first serving will be soupy, those few minutes make all the difference.
03 -
  • Use rotisserie chicken to save time and add extra flavor, the seasoned skin bits mixed in make it even better.
  • Reserve a little pasta water before draining and add it to the sauce if it seems too thick, it helps everything come together.
  • For a crispy top, switch the oven to broil for the last 2 minutes, but watch it closely so it doesn't burn.
  • Let the casserole cool for a few minutes before serving so the sauce sets and each portion holds its shape on the plate.
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