Chicken Ranch Pasta Bake (Printer View)

Tender chicken and penne in creamy ranch sauce with melted mozzarella cheese, baked until golden. A comforting main dish for four.

# Components:

→ 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

# Method:

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, parsley, and dill until smooth and well combined.
04 - Add cooked pasta and chicken to the sauce mixture. Stir thoroughly to coat all components evenly.
05 - Fold 1 1/2 cups mozzarella cheese into the pasta mixture until fully integrated.
06 - Pour the combined mixture into the prepared baking dish. Spread evenly and sprinkle remaining 1/2 cup mozzarella cheese and parmesan cheese over the top.
07 - Bake for 20-25 minutes until cheese is melted and the top achieves a golden brown color.
08 - Remove from oven and allow to stand for 5 minutes. Garnish with fresh chives or green onions if desired before serving.

# Expert Advice:

01 -
  • It comes together in 45 minutes with ingredients you likely already have on hand.
  • The creamy ranch sauce clings to every piece of pasta and makes even picky eaters ask for seconds.
  • You can assemble it ahead and bake it later, which saved me more than once on hectic weeknights.
  • Leftovers reheat beautifully without drying out or losing flavor.
02 -
  • Drain the pasta really well, excess water will make the sauce watery and prevent it from clinging properly.
  • Don't skip the resting time after baking, cutting into it too soon releases all the creamy sauce and leaves you with a soupy mess.
  • If the top starts browning too fast, tent the dish loosely with foil for the last few minutes of baking.
03 -
  • Assemble the entire dish in the morning, cover it tightly, and refrigerate it until you're ready to bake, just add 5 extra minutes to the baking time if it goes in cold.
  • Use a mix of white and dark meat chicken for more flavor and moisture, especially if you're using rotisserie chicken.
  • Grate your own parmesan instead of using the pre grated kind, it melts better and gives you those perfect crispy golden spots on top.
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