Chicken Ranch Pasta Bake

My oven timer went off during a rainstorm, and I pulled out this bubbling golden casserole just as my neighbor knocked on the door, soaked and apologetic about borrowing my ladder. One whiff and she forgot why she came. We ended up eating straight from the dish with mismatched forks, laughing about how ranch dressing somehow makes everything better. That night taught me comfort food is never really about the recipe. It's about who shows up when it's ready.

I made this on a Tuesday when my kids had three different after-school activities and I had zero energy left. The oven did all the work while I folded laundry. When we finally sat down at eight o'clock, my youngest said it tasted like a hug. I wrote that down on a sticky note and kept it on the fridge for weeks.

Ingredients

• Penne pasta (300 g): The ridges grab onto the creamy sauce, and it holds its shape beautifully in the bake without getting mushy.
• Cooked chicken breast (2 cups, diced or shredded): Rotisserie chicken is your best friend here; it saves time and adds a subtle roasted flavor.
• Ranch dressing (1 cup): This is the flavor anchor of the whole dish, tangy and herby, so use one you actually like eating.
• Sour cream (1 cup): It adds richness and a slight tang that balances the creaminess without feeling heavy.
• Whole milk (1/2 cup): Loosens the sauce just enough so it coats every noodle instead of clumping.
• Garlic powder (1/2 tsp): A quiet background note that makes everything taste more intentional.
• Onion powder (1/2 tsp): Adds a sweet depth that fresh onions sometimes overpower.
• Black pepper (1/4 tsp): Just a whisper of heat to keep things interesting.
• Dried parsley (1/2 tsp): Brings a mild herbal brightness that feels almost fresh.
• Dried dill (1/2 tsp): The secret ingredient that makes people ask what that flavor is.
• Shredded mozzarella cheese (2 cups): Melts into stretchy, golden perfection and creates that irresistible bubbly top.
• Grated parmesan cheese (1/2 cup, optional): Adds a nutty, salty finish that makes the crust extra special.
• Fresh chives or green onions (2 tbsp, optional): A pop of color and a bright, fresh bite right before serving.

Instructions

Get the oven ready:

Preheat to 200°C (400°F) and grease a 23x33 cm baking dish with a little butter or nonstick spray. This prevents any crusty edges from sticking, which makes cleanup so much easier.

Cook the pasta:

Boil penne in salted water until al dente, then drain it well in a colander. It will continue cooking in the oven, so slightly underdone is perfect here.

Make the creamy ranch sauce:

In a large mixing bowl, whisk together ranch dressing, sour cream, milk, garlic powder, onion powder, black pepper, parsley, and dill until completely smooth. Taste it now; this is your chance to adjust seasoning before everything goes in the oven.

Combine pasta and chicken:

Add the drained pasta and cooked chicken to the sauce bowl and stir gently until every piece is coated. The sauce should cling but not pool at the bottom.

Fold in the cheese:

Stir in 1 1/2 cups of mozzarella, saving the rest for the top. This makes the inside creamy and the outside crispy.

Transfer to the baking dish:

Pour everything into your prepared dish and spread it out evenly. Sprinkle the remaining mozzarella and parmesan over the top in an even layer.

Bake until golden:

Slide it into the oven for 20 to 25 minutes, watching for bubbling edges and a golden brown top. The smell will fill your kitchen and make everyone wander in asking when it will be ready.

Rest and garnish:

Let it sit for 5 minutes after pulling it out so the sauce thickens slightly and doesn't run everywhere. Scatter fresh chives or green onions on top if you have them.

Save

One evening, my brother showed up unannounced with his new girlfriend, and I panicked because I only had leftovers of this in the fridge. I reheated it, added a handful of arugula on the side, and she asked for the recipe before dessert. Sometimes the simplest dishes do the heaviest lifting.

How to Make It Your Own

This recipe is a blank canvas. I have stirred in cooked bacon bits for a smoky crunch, tossed in sautéed mushrooms for earthiness, and even folded in thawed frozen peas for color and sweetness. You can swap mozzarella for a sharp cheddar if you want more punch, or mix in a handful of spinach right before baking. One friend swears by adding a pinch of cayenne to the sauce for a subtle kick that sneaks up on you.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to four days. Reheat individual portions in the microwave with a damp paper towel over the top to keep the pasta from drying out, or warm the whole dish covered with foil in a 180°C (350°F) oven for about 20 minutes. I have even frozen this successfully; just thaw it overnight in the fridge before reheating. The texture stays surprisingly creamy.

Ingredient Swaps and Shortcuts

If you need this to be gluten free, use gluten free penne and double check your ranch dressing label. Rotisserie chicken is a massive time saver, but leftover grilled chicken or even turkey works just as well. Greek yogurt can replace half the sour cream if you want to lighten it up a bit, though the tang will be more pronounced. For a dairy free version, I have seen people use cashew cream and vegan cheese with solid results, though I have not tested it myself.

• Try whole wheat or chickpea pasta if you want more fiber or protein.
• Add a handful of shredded cheddar on top for extra flavor depth.
• Finish with a drizzle of hot sauce or a sprinkle of red pepper flakes if you like heat.

Save

This is the kind of dish that feels like home, no matter whose kitchen you are standing in. I hope it becomes one of those recipes you make without looking, the one that reminds you dinner does not have to be complicated to be loved.

Questions & Answers

→ Can I use uncooked pasta instead?

Yes, you can use uncooked penne, but increase baking time to 35–40 minutes and add an extra 1/4 cup milk to the sauce to ensure the pasta cooks through properly.

→ What's the best way to cook the chicken?

Poach chicken breasts in salted water for 12–15 minutes until fully cooked, then dice or shred. Alternatively, use rotisserie chicken for convenience and enhanced flavor.

→ How can I make this dish ahead?

Assemble the casserole completely, cover with foil, and refrigerate for up to 24 hours. Bake straight from the fridge, adding 5–10 minutes to the cooking time.

→ What vegetables pair well with this?

Sautéed mushrooms, broccoli florets, or sun-dried tomatoes complement the ranch flavors beautifully. Add them when you fold in the pasta and chicken.

→ How do I prevent a dry casserole?

Ensure your sauce is creamy and not too thick, don't overcook the pasta initially, and don't exceed the baking time. The casserole should be bubbly around the edges when done.

→ Can I substitute the mozzarella?

Absolutely. A blend of cheddar and mozzarella creates a richer flavor, or use fontina for a creamier texture. Keep the total amount around 2 cups.