Chicken Ranch Pasta Bake

My neighbor knocked on my door one Tuesday evening holding a casserole dish wrapped in a kitchen towel, still warm from her oven. She said it was something her kids actually asked for by name, which immediately got my attention. One forkful and I understood why: creamy ranch sauce clinging to every piece of penne, tender chicken throughout, and that bubbly golden cheese on top that crackled just slightly when I broke through it. I asked for the recipe before she even left my porch.

I made this for a potluck at work, and it disappeared faster than anything else on the table. Two people asked if I catered it. I didnt have the heart to tell them it took me less than an hour start to finish, including the time I spent looking for my whisk. The compliments felt good, but honestly, I was just relieved I didnt have to bring home leftovers because my fridge was already packed.

Ingredients

• Penne pasta (300 g): The tube shape holds onto the creamy sauce better than any other pasta I have tried, and it stays firm enough not to turn mushy during baking.
• Cooked chicken breast (2 cups, diced or shredded): Rotisserie chicken is my shortcut here, especially when I am too tired to poach or grill from scratch.
• Ranch dressing (1 cup): This is the backbone of the sauce, so use a brand you actually like eating on salads because the flavor will come through clearly.
• Sour cream (1 cup): It adds tang and richness, balancing out the ranch so the sauce does not taste one dimensional.
• Whole milk (1/2 cup): Loosens the sauce just enough to coat every piece of pasta without being too thick or gloppy.
• Garlic powder (1/2 tsp): A little goes a long way, and it deepens the savory base without overpowering the herbs.
• Onion powder (1/2 tsp): Adds a subtle sweetness that rounds out the garlic and keeps the flavor from being flat.
• Black pepper (1/4 tsp): Just enough to wake up your palate without making the dish spicy.
• Dried parsley (1/2 tsp): Brings a hint of freshness even in its dried form, and it plays nicely with the dill.
• Dried dill (1/2 tsp): This is what makes it taste unmistakably like ranch, and skipping it would be a real loss.
• Shredded mozzarella cheese (2 cups): Melts into gooey perfection and creates that golden bubbly top layer everyone fights over.
• Grated parmesan cheese (1/2 cup, optional): Adds a nutty, salty finish on top that makes the crust even more irresistible.
• Fresh chives or green onions (2 tbsp, chopped, optional): A bright pop of color and mild onion flavor that makes the dish look and taste more vibrant.

Instructions

Get the oven ready:

Preheat your oven to 200°C (400°F) and grease a 23x33 cm (9x13 inch) baking dish with butter or nonstick spray. This step is easy to forget, but starting with a hot oven means everything bakes evenly and the cheese gets that perfect golden finish.

Cook the pasta:

Boil the penne in a large pot of salted water until al dente, then drain it well in a colander. I always undercook it by about a minute because it will continue cooking in the oven, and nobody wants mushy pasta.

Mix the creamy ranch sauce:

In a large mixing bowl, whisk together the ranch dressing, sour cream, milk, garlic powder, onion powder, black pepper, parsley, and dill until the sauce is completely smooth. The milk helps thin it out just enough so it coats every piece of pasta without clumping.

Combine pasta and chicken:

Add the cooked penne and diced chicken to the bowl with the sauce, stirring gently until everything is evenly coated. Take your time here so every bite has that creamy ranch flavor.

Fold in most of the cheese:

Stir in 1 1/2 cups of the shredded mozzarella, saving the rest for the top. Folding it in now means you get melty pockets of cheese throughout the dish, not just on the surface.

Transfer to the baking dish:

Pour the pasta mixture into your greased baking dish and spread it out evenly with a spoon. Sprinkle the remaining 1/2 cup mozzarella and the parmesan over the top in an even layer.

Bake until golden:

Slide the dish into the oven and bake for 20 to 25 minutes, watching for the cheese to bubble and turn golden brown on top. The edges should be slightly crispy, and the center should be hot all the way through.

Rest and garnish:

Let the casserole sit for 5 minutes after you pull it from the oven so the sauce thickens slightly and does not run everywhere when you serve it. Scatter chopped chives or green onions over the top if you want a fresh finishing touch.

Save

My kid asked for this three nights in a row once, and I did not have it in me to say no because watching him scrape his plate clean without complaining felt like a small miracle. It has become one of those recipes I make when I want everyone at the table to stop talking and just eat. That comfortable silence while people are chewing is one of my favorite sounds in the kitchen.

Make It Your Own

I have tossed in cooked bacon bits for a smoky, salty crunch that makes the whole dish feel more indulgent. Sautéed mushrooms work beautifully if you want something earthy and a little more grown up. Some nights I mix cheddar into the mozzarella for a sharper, richer cheese flavor. You can also stir in frozen peas or broccoli florets to sneak in some vegetables without changing the creamy comfort of the dish.

Storing and Reheating

This casserole keeps in the fridge for up to four days in an airtight container, and I often portion it into individual servings so I can grab lunch without thinking. Reheat it in the microwave for about two minutes, stirring halfway through, or warm it in a 180°C (350°F) oven covered with foil until heated through. The sauce sometimes separates slightly when reheated, but a quick stir brings it back together. Freezing works too, just thaw it overnight in the fridge before reheating.

Serving Suggestions

I usually serve this with a simple green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread on the side is always a hit, and it is perfect for soaking up any extra sauce left on the plate. If I am feeding a crowd, I will set out a bowl of cherry tomatoes or pickles for people who want something bright and acidic to balance each bite.

• A crisp Caesar salad with crunchy croutons works beautifully alongside this
• Roasted green beans or asparagus add a nice vegetal contrast
• Keep extra parmesan and red pepper flakes on the table for people who like to customize their plates

Save

This is the kind of recipe that makes weeknights feel manageable, and it has saved me more times than I can count when I needed something warm and satisfying without a lot of fuss. I hope it becomes one of those dishes you reach for when you want everyone around your table to feel taken care of.

Recipe FAQ

→ Can I use uncooked chicken instead of pre-cooked?

Yes, you can use raw chicken breast. Dice it into bite-sized pieces and add it raw to the baking dish. Increase the baking time to 35-40 minutes to ensure the chicken cooks through. The internal temperature should reach 75°C (165°F).

→ What can I substitute for ranch dressing?

You can make a homemade ranch by combining sour cream, mayonnaise, fresh herbs (dill, parsley, chives), garlic, and onion powder. Alternatively, use Italian dressing for a different flavor profile, or substitute with cream of chicken soup for a different texture.

→ How do I prevent a watery casserole?

Ensure your pasta is cooked al dente and drained well before mixing. Don't oversaturate with extra milk. If using rotisserie chicken, pat it dry before adding. The baking time of 20-25 minutes allows excess moisture to evaporate while the cheese sets.

→ Can I make this ahead and freeze it?

Yes, assemble the casserole completely in the baking dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Bake from frozen at 180°C (350°F) for 45-50 minutes, covering with foil if the top browns too quickly.

→ What sides pair well with this casserole?

Light sides work best with this rich dish. Consider a crisp green salad with vinaigrette, steamed broccoli, roasted green beans, or a simple arugula salad with lemon dressing. A crusty garlic bread complements it nicely if you want something heartier.

→ How do I reheat leftovers?

Cover with foil and reheat at 160°C (325°F) for 15-20 minutes until warmed through. Alternatively, microwave individual portions covered with a damp paper towel for 1-2 minutes. Add a splash of milk if the sauce seems dry after storing.