Chicken Ranch Pasta Bake (Printable)

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

# 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:

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. Drain through colander and set aside.
03 - In a large mixing bowl, whisk together ranch dressing, sour cream, milk, garlic powder, onion powder, black pepper, parsley, and dill until smooth.
04 - Add cooked pasta and chicken to the sauce. Stir thoroughly to coat evenly.
05 - Fold in 1.5 cups of shredded mozzarella cheese until fully incorporated.
06 - Pour mixture into prepared baking dish. Sprinkle remaining 0.5 cup mozzarella and parmesan cheese evenly over top.
07 - Bake for 20 to 25 minutes until cheese is melted and top is golden brown.
08 - Remove from oven and let stand 5 minutes before serving. Garnish with fresh chives or green onions if desired.

# Expert Advice:

01 -
  • It comes together in under an hour, perfect for those nights when you're running on empty but still want real food.
  • The creamy ranch sauce is nostalgic and indulgent without being heavy, and it coats every bite just right.
  • Leftovers reheat beautifully, sometimes tasting even better the next day when the flavors have melded together.
  • It's endlessly adaptable, you can toss in bacon, swap cheeses, or sneak in vegetables without losing that cozy, crowd-pleasing vibe.
02 -
  • Don't overcook the pasta before baking, it will continue to soften in the oven and you want to avoid a mushy texture.
  • Use whole milk instead of skim, the fat content keeps the sauce creamy and prevents it from breaking or looking grainy.
  • Let the dish rest after baking, those few minutes allow the sauce to thicken slightly and make serving so much easier.
  • If the top isn't browning, switch your oven to broil for the last 2 minutes, but watch it closely so it doesn't burn.
03 -
  • Season your pasta water generously with salt, it's your only chance to season the pasta itself and it makes a noticeable difference.
  • Mix half the cheese into the pasta and half on top, this gives you gooey pockets inside and a crispy, golden crust on the surface.
  • Use freshly shredded mozzarella instead of pre-shredded, it melts smoother and doesn't have the anti-caking agents that can make the sauce grainy.
  • Taste your sauce before mixing it with the pasta and adjust the seasoning, a little extra garlic powder or a pinch of salt can make it perfect.
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