Save My neighbor knocked on my door one Tuesday evening holding an empty casserole dish and asking what I'd baked the night before. The smell had drifted through the hallway, she said, and her kids wouldn't stop talking about it. I laughed and scribbled the recipe on a napkin right there in the doorway. That's how I knew this Chicken Ranch Pasta Bake was a keeper.
I made this for my sister after she had her second baby, and she texted me at midnight asking for the recipe because her husband kept opening the fridge to eat it cold. There's something about the combination of ranch and melted mozzarella that feels like a warm hug in a baking dish. I've since made it for potlucks, lazy Sundays, and nights when I just need comfort without the fuss.
Ingredients
- Penne pasta: The ridges catch the sauce perfectly, and it holds up well during baking without turning mushy.
- Cooked chicken breast: Rotisserie chicken is my shortcut here, already seasoned and ready to shred in seconds.
- Ranch dressing: This is the flavor backbone, so use a brand you actually like eating straight from the bottle.
- Sour cream: It adds tanginess and keeps the sauce from feeling too heavy or one note.
- Whole milk: Thins the sauce just enough so it coats everything evenly without clumping.
- Garlic powder and onion powder: These boost the savory depth without needing to chop anything.
- Black pepper, parsley, and dill: They brighten the creamy sauce and give it that classic ranch herb flavor.
- Mozzarella cheese: Melts into gooey, golden perfection and creates those coveted crispy bits on top.
- Parmesan cheese: Optional, but it adds a nutty, salty finish that makes the top layer irresistible.
- Fresh chives or green onions: A pop of color and a hint of sharpness right before serving.
Instructions
- Prep the oven and dish:
- Preheat your oven to 200°C (400°F) and grease a 23x33 cm baking dish so nothing sticks. This step is easy to forget, but it saves you from scrubbing later.
- Cook the pasta:
- Boil the penne in salted water until al dente, then drain it well. It will continue cooking in the oven, so don't let it get too soft now.
- Make the ranch sauce:
- Whisk together ranch dressing, sour cream, milk, and all the seasonings in a large bowl until smooth. Taste it now and adjust the pepper or herbs if you want more punch.
- Combine everything:
- Toss the cooked pasta and chicken into the sauce, stirring until every piece is coated. Fold in 1 1/2 cups of mozzarella so it melts into pockets throughout the dish.
- Assemble and top:
- Transfer the mixture to your prepared baking dish and spread it evenly. Sprinkle the remaining mozzarella and parmesan on top for that golden, bubbly finish.
- Bake until golden:
- Slide it into the oven for 20 to 25 minutes, watching for melted cheese and browned edges. Let it rest for 5 minutes before serving so the sauce settles and doesn't run everywhere.
Save The first time I served this at a family dinner, my dad went back for thirds and declared it better than any restaurant pasta he'd ever had. My mom rolled her eyes, but she also asked me to make it again the following week. It's become the dish I bring when I want to feel like I'm taking care of people without spending hours in the kitchen.
Make It Your Own
I've added crumbled bacon on top for my brother, stirred in sautéed mushrooms for a friend who loves earthy flavors, and swapped in cheddar for half the mozzarella when I wanted something sharper. You can also toss in frozen peas or broccoli florets before baking if you want to sneak in some green. This recipe is forgiving and adapts to whatever you have on hand or whoever you're feeding.
Storage and Leftovers
Leftovers keep in the fridge for up to four days in an airtight container, and they reheat beautifully in the microwave or a low oven. I've even eaten it cold straight from the container during a late night work session, and it still tasted comforting. If you want to freeze it, assemble the dish but don't bake it, then wrap it tightly and freeze for up to two months. Thaw it overnight in the fridge before baking as directed.
Serving Suggestions
I usually serve this with a simple green salad dressed in lemon vinaigrette to cut through the richness, and some garlic bread if I'm feeling indulgent. It's hearty enough to stand alone, but those bright, crunchy sides balance the creamy pasta perfectly. If you're feeding a crowd, double the recipe and use two baking dishes because it disappears fast.
- A crisp Caesar salad with extra parmesan adds a nice contrast.
- Roasted vegetables like zucchini or bell peppers bring color and lightness to the plate.
- Garlic knots or crusty bread are perfect for scooping up every last bit of sauce.
Save This is the kind of recipe that makes you look like a kitchen hero with very little effort. I hope it becomes a staple in your home the way it has in mine.
Questions & Answers
- → Can I use frozen chicken instead of cooked chicken?
Yes, you can use frozen chicken breast. Thaw it completely and cook it before dicing. Alternatively, use rotisserie chicken for added convenience and flavor.
- → How do I prevent the pasta from becoming mushy?
Cook the penne to al dente before mixing with the sauce. This ensures the pasta remains tender yet firm after baking, as it will continue cooking slightly in the oven.
- → Can I make this ahead of time?
Yes, you can assemble the casserole up to 24 hours in advance. Cover it and refrigerate, then bake when ready. You may need to add 5-10 minutes to the baking time if baking from cold.
- → What can I substitute for ranch dressing?
You can use hidden valley seasoning mix mixed with sour cream and milk, or try buttermilk ranch. Other creamy dressings like Caesar can work, though the flavor profile will change.
- → Is this gluten-free?
This contains regular wheat pasta, so it's not naturally gluten-free. Use gluten-free penne pasta and verify that all packaged ingredients, especially ranch dressing, are certified gluten-free.
- → What can I add to enhance the flavor?
Consider adding crispy bacon bits, sautéed mushrooms, caramelized onions, or sun-dried tomatoes. Fresh herbs like dill and chives also add brightness to the finished dish.