Chicken Ranch Pasta Bake

The oven timer dinged just as my neighbor knocked on the door, and the smell of bubbling cheese filling the kitchen made her stop mid-sentence. She asked what I was making, and before I could answer, she was already peeking into the oven at this golden, creamy chicken ranch pasta bake. That impromptu dinner invitation turned into a monthly tradition. Sometimes the best recipes are the ones that make people invite themselves over.

I started making this on Sunday nights when I needed something that felt like a hug in casserole form. My kids would set the table without being asked, drawn in by the smell of melted mozzarella and herbs. One evening, my youngest declared it tasted like the ranch dip we make for veggies, but better because it had pasta. She wasn't wrong. It became our unofficial comfort food, the thing I made when the week felt long or when we just wanted to sit together without fuss.

Ingredients

• Penne pasta (300 g): The ridges catch the creamy sauce perfectly, and cooking it just to al dente ensures it doesn't turn mushy in the oven.
• Cooked chicken breast (2 cups, diced or shredded): Rotisserie chicken is my go-to shortcut, especially on busy nights when I don't want to poach or bake chicken separately.
• Ranch dressing (1 cup): This is the flavor backbone, so use a brand you actually enjoy eating straight from the bottle.
• Sour cream (1 cup): It adds tang and keeps the sauce silky without making it too runny.
• Whole milk (1/2 cup): Thins the sauce just enough to coat the pasta evenly, and whole milk keeps it rich.
• Garlic powder (1/2 tsp): A little goes a long way, and it blends seamlessly into the creamy base.
• Onion powder (1/2 tsp): Adds a subtle sweetness that balances the tang of the ranch and sour cream.
• Black pepper (1/4 tsp): Just a hint to wake up the other flavors without overpowering them.
• Dried parsley (1/2 tsp): Brings a touch of freshness even in its dried form.
• Dried dill (1/2 tsp): This is what makes the sauce taste unmistakably ranch-like.
• Shredded mozzarella cheese (2 cups): Melts beautifully and creates that irresistible golden, bubbly top layer.
• Grated parmesan cheese (1/2 cup, optional): Adds a nutty, salty finish that makes the top even more addictive.
• Fresh chives or green onions (2 tbsp, chopped, optional): A bright, fresh garnish that cuts through the richness right before serving.

Instructions

Preheat and prep:

Set your oven to 200°C (400°F) and grease a 23x33 cm (9x13 inch) baking dish with a little butter or oil. This keeps everything from sticking and makes serving so much easier later.

Cook the pasta:

Boil the penne in salted water until it's just al dente, then drain it well. You want it slightly firm because it will continue cooking in the oven, and nobody likes mushy baked pasta.

Make the ranch sauce:

In a large bowl, whisk together the ranch dressing, sour cream, milk, garlic powder, onion powder, black pepper, parsley, and dill until smooth. The sauce should be creamy and pourable, coating the back of a spoon lightly.

Combine pasta and chicken:

Add the drained pasta and diced chicken to the sauce, stirring gently until every piece is coated. This is where the magic starts to come together.

Fold in cheese:

Stir in 1 1/2 cups of the mozzarella, saving the rest for the top. The cheese will melt into the sauce as it bakes, making everything extra creamy.

Transfer to baking dish:

Pour the pasta mixture into your prepared dish, spreading it out evenly. Sprinkle the remaining mozzarella and the parmesan over the top in an even layer.

Bake:

Slide it into the oven and bake for 20 to 25 minutes, until the cheese is melted, bubbly, and turning golden brown in spots. The smell will make everyone gather in the kitchen.

Rest and garnish:

Let the bake sit for 5 minutes before serving so the sauce can settle and thicken slightly. Scatter fresh chives or green onions on top for a pop of color and flavor.

Save

One winter evening, I doubled the recipe and brought half to a friend who'd just had a baby. She texted me later that night saying her husband ate three servings and asked if I'd share the recipe. It reminded me that food doesn't just fill bellies, it shows up for people when words aren't enough. This chicken ranch pasta bake has been my quiet way of saying I care, over and over again.

Making It Your Own

I've added crispy bacon bits on nights when I wanted something a little smoky and indulgent, and I've stirred in sautéed mushrooms when I had a container sitting in the fridge. A handful of frozen peas or spinach works beautifully too, adding color and a bit of freshness without changing the soul of the dish. If you want a sharper flavor, swap half the mozzarella for shredded cheddar. The beauty of a bake like this is that it adapts to whatever your kitchen and your mood have to offer.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to four days, and honestly, they taste even better the next day once the flavors have melded. Reheat individual portions in the microwave with a splash of milk to bring back the creaminess, or warm the whole dish in the oven at 180°C (350°F) covered with foil. I've even frozen portions in single-serve containers, and they thaw and reheat surprisingly well for a pasta bake. Just let them come to room temperature first, then reheat gently so the sauce doesn't separate.

Serving Suggestions

This bake is hearty enough to stand on its own, but I usually serve it with a simple green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread on the side is always a hit, especially for soaking up any extra sauce on the plate. On nights when I want to make it feel a little more special, I'll roast some broccoli or green beans with olive oil and garlic.

• Pair it with a crisp white wine or sparkling water with lemon for a balanced meal.
• Add a few cherry tomatoes on the side for a fresh, juicy contrast.
• Serve it straight from the baking dish for a cozy, family-style dinner that feels effortless.

Save

This chicken ranch pasta bake has earned its place in my weekly rotation, not because it's fancy, but because it's reliable, comforting, and always welcomed at the table. I hope it becomes one of those recipes you reach for when you need something easy, warm, and worth sharing.

Recipe Questions & Answers

→ Can I use uncooked pasta instead of pre-cooked?

Yes, you can use uncooked penne, but you'll need to adjust cooking times. Mix the uncooked pasta directly with the sauce and chicken, add an extra 1/2 cup of milk to account for pasta absorption, and bake for 35-40 minutes at 200°C until the pasta is tender and the top is golden.

→ What's the best way to shred chicken for this dish?

Cook boneless, skinless chicken breasts by boiling, baking, or pan-searing until fully cooked through. Once cooled slightly, use two forks to shred the meat into bite-sized pieces. Alternatively, use store-bought rotisserie chicken for convenience and added flavor.

→ Can I make this ahead and refrigerate?

Absolutely. Assemble the entire casserole, cover with foil, and refrigerate for up to 24 hours. When ready to bake, add 5-10 minutes to the cooking time since you're starting with cold ingredients. You can also freeze it for up to 3 months before baking.

→ What substitutions work for the ranch dressing?

Use a combination of homemade ranch seasoning mix with mayonnaise and buttermilk, or try garlic aioli mixed with sour cream. Greek yogurt can replace sour cream for a lighter version. Avoid reducing the total sauce volume so the pasta stays creamy.

→ How do I prevent the cheese from burning on top?

Cover the baking dish loosely with foil for the first 15 minutes of baking, then remove it to allow the cheese to brown. If the top is browning too quickly, tent with foil and extend cooking time slightly. Alternatively, reduce oven temperature to 180°C and bake a few minutes longer.

→ Can I add vegetables to this casserole?

Yes. Sautéed mushrooms, bell peppers, broccoli, or spinach work beautifully. Add cooked vegetables to the sauce mixture before combining with pasta and chicken. Raw vegetables may release moisture during baking, so lightly cook them first for best results.