Chicken Ranch Pasta Bake (Print Version)

Tender chicken and penne pasta in creamy ranch sauce with melted mozzarella, baked until golden. Perfect weeknight comfort food.

# 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

# Directions:

01 - Preheat oven to 400°F. Grease a 9x13 inch baking dish and set aside.
02 - Cook penne pasta in large pot of salted boiling water until al dente. Drain thoroughly and set aside.
03 - In large mixing 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 sauce mixture. Stir thoroughly to coat all ingredients evenly.
05 - Gently fold 1.5 cups of shredded mozzarella cheese into the pasta and sauce mixture.
06 - Pour pasta mixture into prepared baking dish. Sprinkle remaining 0.5 cup mozzarella and parmesan cheese evenly over top.
07 - Bake for 20-25 minutes until cheese is melted and 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 -
  • Everything goes into one dish, so cleanup is almost nonexistent after a long day
  • The ranch flavor is bold but not overwhelming, and it makes the whole dish taste indulgent without much effort
  • Leftovers reheat beautifully and sometimes taste even better the next day
02 -
  • Do not skip salting the pasta water, it is your only chance to season the pasta itself and the dish will taste bland without it
  • Undercook the penne by a minute or so because it keeps cooking in the oven and you want it to stay firm, not mushy
  • Let the casserole rest for 5 minutes after baking or the sauce will be too runny and spill all over the plate
03 -
  • Use rotisserie chicken to save at least 20 minutes of prep time and add extra flavor from the seasoned skin
  • Grate your own mozzarella from a block instead of buying pre shredded because it melts smoother and does not have that coating that keeps it from clumping
  • If you want a crispier top, switch the oven to broil for the last 2 minutes but watch it closely so it does not burn
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