Chicken Ranch Pasta Bake (Printable)

A comforting casserole with tender chicken, penne, creamy ranch sauce, and bubbly 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 Cook:

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 according to package directions. Drain in a colander and set aside.
03 - In a large mixing bowl, whisk together ranch dressing, sour cream, whole milk, garlic powder, onion powder, black pepper, dried parsley, and dried dill until smooth and well combined.
04 - Add cooked pasta and diced chicken to the sauce mixture. Stir thoroughly to ensure all components are evenly coated.
05 - Fold 1 1/2 cups of shredded mozzarella cheese into the pasta mixture until fully integrated.
06 - Pour the entire pasta mixture into the prepared 9x13 inch baking dish. Spread evenly with a spatula.
07 - Sprinkle remaining 1/2 cup mozzarella cheese and 1/2 cup grated parmesan cheese over the top of the casserole.
08 - Bake in preheated 400°F oven for 20-25 minutes until cheese is melted and bubbly with golden brown edges.
09 - Remove from oven and allow to stand for 5 minutes before serving. Garnish with fresh chives or green onions if desired.

# Expert Advice:

01 -
  • Everything goes into one dish, so cleanup is as easy as the cooking.
  • The creamy ranch sauce clings to every piece of pasta without feeling heavy or bland.
  • It reheats beautifully the next day, sometimes tasting even better after the flavors settle overnight.
  • You can toss in whatever extras you have on hand and it still turns out comforting and satisfying.
02 -
  • Don't skip the al dente step when cooking the pasta, or it will turn to mush in the oven and ruin the texture.
  • If your sauce looks too thick before baking, add a splash more milk so it stays creamy and doesn't dry out.
  • Let the dish rest after baking or the first scoop will be soupy and fall apart on the plate.
03 -
  • Use a rotisserie chicken to cut your prep time in half without sacrificing any flavor.
  • Taste the sauce before mixing it with the pasta, and adjust the seasonings to your liking since ranch dressings vary in flavor.
  • If you want a crispier top, broil the bake for the last 2 minutes, watching closely so it doesn't burn.
  • Grate your own mozzarella from a block instead of using pre-shredded for a creamier melt and better texture.
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