Chicken Ranch Pasta Bake (Printable)

A comforting casserole with tender chicken, penne pasta, creamy ranch sauce, and golden melted mozzarella cheese.

# 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

# How-To Steps:

01 - Preheat oven to 400°F. Grease a 9x13 inch baking dish with butter or cooking spray.
02 - Cook penne pasta in a large pot of salted boiling water until al dente, approximately 8-10 minutes. Drain and set aside.
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 smooth and fully combined.
04 - Add cooked pasta and chicken to the sauce. Stir thoroughly to coat all ingredients evenly.
05 - Fold 1.5 cups of shredded mozzarella cheese into the pasta mixture, combining gently to maintain texture.
06 - Pour the pasta mixture into the prepared baking dish. Spread evenly and top with remaining 0.5 cup mozzarella cheese and parmesan cheese.
07 - Bake in preheated oven for 20-25 minutes until cheese is melted and 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, so no special trip to the store required.
  • The creamy ranch sauce clings to every piece of pasta, making each bite ridiculously satisfying.
  • It bakes in under half an hour, leaving you time to set the table or just sit down.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Do not overcook the pasta during boiling; it will finish cooking in the oven and turn mushy if it starts too soft.
  • Let the casserole rest for a full 5 minutes before serving or the first scoop will be a saucy mess.
  • If your sauce looks too thick before baking, add a splash more milk; it should be pourable, not stiff.
03 -
  • Reserve a cup of pasta water before draining; if your sauce is too thick, a splash of starchy water will loosen it perfectly.
  • Use freshly shredded cheese instead of pre-shredded; it melts smoother and does not have the anti-caking agents that can make the sauce grainy.
  • Let the casserole rest uncovered so steam escapes and the top stays crispy instead of soggy.
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