Chicken Ranch Pasta Bake (Printable)

A creamy casserole with tender chicken, penne pasta, ranch sauce, and bubbly mozzarella cheese baked to golden perfection.

# Ingredient list:

→ 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, optional for topping

→ Garnish

13 - 2 tablespoons chopped fresh chives or green onions, optional

# How-to:

01 - Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish and set aside.
02 - Bring a large pot of salted water to boil. Add penne pasta and cook until al dente according to package directions. Drain and reserve.
03 - In a large mixing bowl, whisk together ranch dressing, sour cream, milk, garlic powder, onion powder, black pepper, dried parsley, and dried dill until fully combined and smooth.
04 - Add cooked pasta and chicken to the sauce mixture. Stir thoroughly to ensure all pasta and chicken pieces are evenly coated.
05 - Gently fold 1.5 cups of shredded mozzarella cheese into the pasta mixture until well distributed.
06 - Pour the pasta mixture into the prepared baking dish. Spread evenly and top with remaining mozzarella cheese and parmesan cheese if using.
07 - Bake for 20 to 25 minutes until cheese is melted and bubbly with a golden brown top.
08 - Remove from oven and allow to rest for 5 minutes. Garnish with fresh chives or green onions if desired before serving.

# Expert Advice:

01 -
  • Everything bakes together in one dish, so you can actually sit down while it cooks instead of hovering over the stove.
  • The ranch sauce clings to every piece of pasta and chicken, creating creamy pockets of flavor in every forkful.
  • Leftovers reheat beautifully, sometimes tasting even better the next day when the flavors have melded overnight.
02 -
  • Do not overcook the pasta before baking, it will continue cooking in the oven and can turn mushy if it starts too soft.
  • Let the dish rest after baking, cutting into it immediately makes the sauce runny and hard to serve neatly.
  • Use full fat dairy for the creamiest result, low fat versions can make the sauce taste thin and less satisfying.
03 -
  • Shred your own mozzarella from a block instead of using pre shredded, it melts smoother and tastes fresher.
  • If you love extra crispy cheese on top, broil the dish for the last two minutes of baking, watching closely so it doesn't burn.
  • Make a double batch and freeze half before baking, then you'll have a ready to bake meal for a busy night.
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