Chicken Ranch Pasta Bake (Print Version)

Tender chicken and penne combined with creamy ranch sauce and melted 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 - ½ cup whole milk
06 - ½ teaspoon garlic powder
07 - ½ teaspoon onion powder
08 - ¼ teaspoon ground black pepper
09 - ½ teaspoon dried parsley
10 - ½ teaspoon dried dill

→ Cheese

11 - 1½ cups shredded mozzarella cheese
12 - ½ cup grated Parmesan cheese (optional, for topping)

→ Garnish (optional)

13 - 2 tablespoons chopped fresh chives or green onions

# How to Make It:

01 - Preheat oven to 400°F. Grease a 9x13 inch baking dish.
02 - Boil penne in salted 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, parsley, and dill until smooth.
04 - Add cooked pasta and chicken to the sauce mixture. Stir to coat evenly.
05 - Fold in 1½ cups shredded mozzarella cheese into the mixture.
06 - Transfer mixture to the prepared baking dish. Sprinkle remaining ½ cup mozzarella and Parmesan cheese on top.
07 - Bake for 20 to 25 minutes until cheese melts and top turns golden brown.
08 - Remove from oven, let rest for 5 minutes. Garnish with chopped chives or green onions if desired.

# Additional Tips::

01 -
  • It comes together in under an hour, which means hungry bellies won't have to wait long.
  • The creamy ranch sauce practically melts into every bite without requiring a separate cooking step.
  • One baking dish means one cleanup, and that's a win in my book.
02 -
  • Don't skip the resting time after baking, I learned this the hard way when I cut into it too eagerly and ended up with a soupy mess.
  • The pasta continues cooking slightly in the residual heat, so truly al dente is essential or you'll end up with mush.
  • If your sauce looks too thick before baking, add a splash more milk, because this dish should flow and creep up the sides as it bakes.
03 -
  • Mix your own ranch seasoning from scratch if you prefer, using dried herbs and garlic powder, then stir it into sour cream and mayo for a fresher taste.
  • Let the baking dish sit out for 30 minutes before baking if it was in the fridge, so the pasta cooks evenly and the cheese melts properly.
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