Creamy Chicken Ranch Pasta Bake

My neighbor knocked on my door one Wednesday evening holding an empty casserole dish and a scribbled note that just said ranch, chicken, pasta. She'd tasted something similar at a potluck and couldn't stop thinking about it. We stood in my kitchen recreating it from memory, dumping ingredients into a bowl with no measurements, just instinct. When we pulled that first bubbling, golden pan from the oven, the smell alone made us both laugh with relief. It worked, and honestly, it tasted better than anything we could've planned.

I made this for my sister's birthday dinner last spring because she mentioned craving something cozy but not complicated. She sat at the counter while I mixed everything together, stealing bites of shredded chicken and asking if I was really just stirring store bought ranch into sour cream. When I served it, she went quiet for three bites, then looked up and said, this is exactly what I needed. That's when I knew this recipe was a keeper.

Ingredients

• Penne pasta (300 g): The ridges grab onto the creamy sauce beautifully, and the tube shape holds little pockets of flavor in every bite.
• Cooked chicken breast (2 cups, diced or shredded): Rotisserie chicken is my go to shortcut here, it's already seasoned and keeps the prep time honest.
• Ranch dressing (1 cup): This is the flavor backbone, use a brand you actually enjoy eating because it really shines through.
• Sour cream (1 cup): It adds a subtle tang and makes the sauce creamy without feeling too thick or gloppy.
• Whole milk (1/2 cup): This loosens everything up so the sauce coats evenly and doesn't clump in the oven.
• Garlic powder (1/2 tsp): A gentle background hum that supports the ranch without shouting.
• Onion powder (1/2 tsp): Adds a whisper of sweetness and depth that fresh onion sometimes overpowers.
• Black pepper (1/4 tsp): Just enough to wake up your taste buds without any real heat.
• Dried parsley (1/2 tsp): A classic herb that brightens the creamy sauce and adds a hint of freshness.
• Dried dill (1/2 tsp): This is the secret ranch flavor booster, it makes everything taste more authentic.
• Shredded mozzarella cheese (2 cups): Melts into gooey perfection and creates that golden, bubbly top everyone fights over.
• Grated parmesan cheese (1/2 cup, optional): Adds a salty, nutty finish and helps the top get extra crispy.
• Fresh chives or green onions (2 tbsp, optional): A bright pop of color and mild onion flavor that makes the dish look and taste just finished.

Instructions

Prep the oven and dish:

Preheat your oven to 200°C (400°F) and grease a 23x33 cm baking dish with butter or cooking spray. This prevents sticking and makes cleanup so much easier later.

Cook the pasta:

Boil the penne in salted water until just al dente, it should still have a little bite because it will continue cooking in the oven. Drain it well and set it aside while you make the sauce.

Mix the creamy ranch sauce:

In a large bowl, whisk together the ranch dressing, sour cream, milk, garlic powder, onion powder, black pepper, parsley, and dill until completely smooth. The sauce should be pourable but not runny, thick enough to cling to a spoon.

Combine pasta and chicken:

Add the cooked pasta and diced chicken to the bowl with the sauce and stir gently until every piece is coated. You want everything evenly dressed so each bite tastes complete.

Fold in the cheese:

Stir in 1 1/2 cups of the mozzarella cheese, saving the rest for the top. The cheese will melt into the sauce as it bakes, creating pockets of gooey goodness throughout.

Transfer to the baking dish:

Pour the pasta mixture into your greased dish and spread it out evenly. Sprinkle the remaining mozzarella and the parmesan on top, covering the surface as much as you can.

Bake until golden:

Slide the dish into the oven and bake for 20 to 25 minutes, until the cheese is melted, bubbling at the edges, and turning golden brown on top. The smell will tell you when it's ready.

Rest and garnish:

Let the bake sit for 5 minutes after you pull it out, this helps the sauce thicken slightly and makes serving cleaner. Scatter chopped chives or green onions over the top if you want a fresh finish.

Save

One Saturday afternoon, I brought this to a friend's backyard gathering where everyone else showed up with fancy salads and grilled vegetables. I felt a little sheepish setting down a big cheesy casserole until people started going back for thirds. Someone's kid, who claimed to hate anything green, ate it without complaint because the chives just looked like decoration. That's when I realized comfort food doesn't need to apologize for being simple.

Making It Your Own

I've stirred in crumbled bacon more times than I can count, and it adds a smoky, salty crunch that plays beautifully with the creamy ranch. Sautéed mushrooms or steamed broccoli fold in easily if you want to sneak in vegetables without changing the vibe. If you're feeding someone who loves heat, a pinch of red pepper flakes or a drizzle of hot sauce over individual servings does the trick. You could even swap half the mozzarella for sharp cheddar to give it a bolder, tangier edge.

Storage and Reheating

Leftovers keep covered in the fridge for up to three days, and they reheat surprisingly well in the microwave or a low oven. I usually add a tablespoon of milk before reheating to loosen the sauce back up, otherwise it can get a little tight and dry. If you want to freeze it, assemble the whole thing but don't bake it, wrap it tightly and freeze for up to two months. Thaw it overnight in the fridge, then bake as directed, adding five extra minutes if it's still cold in the center.

Serving Suggestions

This pairs beautifully with a simple green salad dressed in lemon vinaigrette, the brightness cuts through the richness perfectly. Garlic bread or buttery dinner rolls are always a hit for scooping up any extra sauce left on the plate. I've also served it alongside roasted green beans or a tangy coleslaw when I want something crunchy and fresh on the side.

• If you're making this for a crowd, double the recipe and use two baking dishes, it disappears fast.
• Try sprinkling everything bagel seasoning on top before baking for an unexpected flavor twist.
• Fresh parsley or basil also work as garnishes if you don't have chives on hand.

Save

There's something deeply satisfying about pulling a bubbling, golden dish out of the oven and knowing it's going to make people happy without any fuss. This one does exactly that, every single time.

Recipe FAQs

→ Can I use uncooked chicken for this dish?

Yes, you can use raw chicken, but you'll need to increase baking time to 35-40 minutes to ensure the chicken cooks through completely. Cube or dice the chicken into bite-sized pieces so it cooks evenly throughout the casserole.

→ What's the best way to prevent a dry casserole?

The combination of ranch dressing, sour cream, and milk creates plenty of moisture. Don't overbake—remove from the oven once the cheese is melted and the top is golden. Letting it rest for 5 minutes before serving also helps retain moisture.

→ Can I make this ahead and refrigerate it?

Absolutely. Prepare the casserole completely, cover with foil, and refrigerate up to 24 hours. Bake at 200°C for 25-30 minutes, removing the foil for the last 5 minutes to achieve a golden top.

→ What cheese alternatives work well here?

A blend of cheddar and mozzarella adds richer flavor. You can also use provolone, fontina, or a mix of Italian cheeses. Avoid soft cheeses like brie, which won't achieve the desired bubbly, golden texture.

→ How do I adapt this for dietary restrictions?

For gluten-free, swap penne with gluten-free pasta and verify all packaged ingredients are certified gluten-free. For dairy-free, use dairy-free ranch dressing, sour cream alternatives, and non-dairy mozzarella, adjusting seasonings as needed.

→ What can I add for extra flavor and texture?

Consider mixing in cooked bacon bits, caramelized onions, sautéed mushrooms, roasted garlic, or spinach. Fresh herbs like chives, dill, or parsley added before baking enhance the dish. Panko breadcrumbs tossed with melted butter create a crispy topping.