Chicken Ranch Pasta Bake (Printable)

Tender chicken and penne tossed in creamy ranch sauce, baked with mozzarella until golden and bubbly.

# Required Ingredients:

→ 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

# Directions:

01 - Preheat oven to 400°F. Grease a 9x13 inch baking dish with cooking spray or butter.
02 - Bring a large pot of salted water to a rolling boil. Add penne pasta and cook until al dente, following 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 fully combined and smooth.
04 - Add the drained pasta and cooked chicken to the sauce mixture. Stir gently until all components are evenly coated.
05 - Fold 1.5 cups of the shredded mozzarella cheese into the pasta and chicken mixture, distributing evenly throughout.
06 - Pour the entire mixture into the prepared 9x13 inch baking dish. Spread evenly to ensure consistent texture.
07 - Sprinkle the remaining 0.5 cup mozzarella cheese and the grated parmesan cheese evenly over the top of the casserole.
08 - Bake for 20-25 minutes or until the cheese is completely melted and the top is golden brown.
09 - Remove from the oven and allow to rest for 5 minutes before serving. Garnish with fresh chives or green onions if desired.

# Expert Advice:

01 -
  • It uses pantry staples and leftover chicken, so you're not running to the store for specialty ingredients.
  • The creamy ranch sauce is tangy and herby without being heavy, and it coats every bite perfectly.
  • It bakes into a bubbly, golden casserole that tastes like you spent way more than 45 minutes on it.
  • Leftovers reheat beautifully, and somehow taste even better the next day.
02 -
  • Don't overcook the pasta during boiling, it continues cooking in the oven and will turn mushy if it starts too soft.
  • Use full fat sour cream and ranch, low fat versions can separate or turn watery when baked.
  • Let the bake rest before serving, cutting into it immediately makes the sauce run and the portions fall apart.
03 -
  • Taste your ranch dressing before mixing, if it's too tangy, add a little extra sour cream to mellow it out.
  • Shred your own mozzarella from a block instead of using pre shredded, it melts smoother and doesn't have the anti caking coating.
  • If the top isn't browning enough, turn on the broiler for the last minute or two, but stay close so it doesn't burn.
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