Creamy Chicken Ranch Pasta Bake (Print View)

Comforting casserole with tender chicken, penne pasta, creamy ranch sauce, and bubbly mozzarella 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 Prepare:

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

# Expert Advice:

01 -
  • It transforms leftover chicken and basic pantry staples into something that feels like a warm hug on a plate.
  • The creamy ranch sauce clings to every piece of pasta without being heavy or overly rich.
  • You can assemble it in under 20 minutes and let the oven do the rest while you clean up or relax.
  • The golden, bubbly cheese top has that irresistible crunch that makes everyone reach for seconds.
02 -
  • Don't overcook the pasta at the start, it will soften more in the oven and you don't want it turning mushy.
  • If your sauce looks too thick before baking, add a splash more milk, it should be creamy and loose enough to coat everything easily.
  • Let the dish rest after baking, cutting into it immediately makes the sauce run and the servings fall apart.
03 -
  • Use full fat sour cream and ranch dressing, the low fat versions can separate or taste watery when baked.
  • Toss the hot drained pasta with a tiny bit of butter before mixing it with the sauce, it prevents clumping and adds richness.
  • If the top isn't browning enough, switch your oven to broil for the last two minutes, but watch it closely so it doesn't burn.
Go Back