Chicken Ranch Pasta Bake

My neighbor Carla showed up one Tuesday with a crumpled grocery bag and announced we were making dinner together. She pulled out penne, a jar of ranch, and leftover rotisserie chicken, then proceeded to throw together this bubbly, golden casserole that smelled like comfort itself. I stood there watching her stir everything in one bowl, no fuss, no fancy technique, just real food that made my kitchen feel like home. We ate straight from the baking dish with forks, laughing about how something so simple could taste this satisfying.

I made this for my kids on a rainy Thursday when everyone was cranky and hungry. The smell of melting cheese and herbs filled the house, and by the time I pulled it out of the oven, they were hovering around the kitchen like little vultures. We sat at the table with steaming plates, and for once, no one complained about dinner. That night, this pasta bake became our go to comfort meal whenever the week feels too long.

Ingredients

• Penne pasta: The ridges and hollow center catch the creamy sauce perfectly, making every bite rich and satisfying without feeling heavy.
• Cooked chicken breast: Rotisserie chicken is my secret shortcut here, already seasoned and juicy, saving time and adding extra flavor to the whole dish.
• Ranch dressing: This is the flavor foundation, bringing that tangy, herby punch that makes the sauce irresistible and familiar.
• Sour cream: It adds a subtle tang and creaminess that balances the richness of the cheese and keeps the sauce from feeling too heavy.
• Whole milk: Thins the sauce just enough so it coats the pasta evenly without becoming gluey or thick.
• Garlic powder: A warm, savory note that deepens the ranch flavor and makes the whole dish smell amazing as it bakes.
• Onion powder: Adds a sweet, mellow onion flavor without the texture or sharpness of fresh onions.
• Black pepper: Just a touch of heat and earthiness to keep the creamy sauce from tasting flat.
• Dried parsley: Brings a hint of freshness and a pop of color that makes the dish feel a little more vibrant.
• Dried dill: This is the herb that makes ranch taste like ranch, adding that signature grassy, slightly tangy note.
• Shredded mozzarella cheese: Melts into gooey, stretchy perfection and creates that golden, bubbly top everyone fights over.
• Grated parmesan cheese: Optional, but it adds a salty, nutty crust on top that takes the whole bake to the next level.
• Chopped fresh chives or green onions: A fresh, mild bite that brightens up each serving and makes the dish look like you put in extra effort.

Instructions

Get the oven ready:

Preheat your oven to 200°C (400°F) and grease a 23x33 cm (9x13 inch) baking dish with a little butter or cooking spray. This keeps everything from sticking and makes cleanup so much easier later.

Cook the pasta:

Boil the penne in a large pot of salted water until its al dente, with just a little bite left in the center. Drain it well and set it aside, no need to rinse.

Mix the creamy ranch sauce:

In a large bowl, whisk together the ranch dressing, sour cream, milk, garlic powder, onion powder, black pepper, parsley, and dill until the sauce is smooth and fragrant. The smell alone will make you hungry.

Combine everything:

Toss the cooked pasta and diced chicken into the sauce, stirring gently until every piece is coated in that creamy, tangy goodness. Fold in 1 1/2 cups of mozzarella so it gets distributed throughout the dish.

Transfer to the baking dish:

Pour the whole mixture into your prepared baking dish, spreading it out evenly. Sprinkle the remaining mozzarella and parmesan on top for that golden, bubbly finish.

Bake until golden:

Slide the dish into the oven and bake for 20 to 25 minutes, until the cheese is melted, bubbling, and turning golden brown in spots. Your kitchen will smell incredible.

Let it rest and serve:

Pull the bake out of the oven and let it sit for 5 minutes so the sauce thickens up a bit. Garnish with fresh chives or green onions if you want that pop of color and flavor, then dig in.

Save

One Sunday, I brought this to a potluck and watched as people came back for seconds, then thirds. A friend pulled me aside and asked for the recipe, surprised when I told her it was just ranch, pasta, and chicken. Sometimes the simplest dishes are the ones people remember, the ones that make them feel cared for without trying too hard.

Make It Your Own

Ive stirred in crispy bacon bits and sautéed mushrooms when I want something heartier, and both additions bring a smoky, earthy depth that plays beautifully with the ranch. You can also swap in a mix of cheddar and mozzarella for a sharper, richer cheese layer that gets even more golden and irresistible. If youre feeding someone who avoids gluten, just use gluten free penne and double check your ranch dressing label, the rest of the recipe stays exactly the same.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, and honestly, they taste even better the next day when the flavors have had time to settle in together. Reheat individual portions in the microwave with a splash of milk to loosen the sauce, or warm the whole dish covered in a 175°C (350°F) oven for about 15 minutes. The cheese might not be as bubbly as the first time, but the creamy, comforting flavor will still be there in every bite.

Serving Suggestions

This pasta bake is rich and filling on its own, but I love serving it with a simple green salad dressed in lemon vinaigrette to cut through the creaminess. Garlic bread or buttery rolls are perfect for soaking up any extra sauce left on the plate. If youre feeling fancy, roasted broccoli or green beans on the side add a nice pop of color and a bit of freshness to round out the meal.

• Pair it with a crisp white wine or sparkling water with lemon for a light contrast to the richness.
• Let everyone customize their plates with extra chives, a drizzle of hot sauce, or a sprinkle of parmesan.
• Serve it family style straight from the baking dish for that cozy, everyone gather round vibe.

Save

This is the kind of recipe that turns a regular weeknight into something worth sitting down for, no fuss, no stress, just real comfort on a plate. Make it once, and it will become the dish you reach for whenever you need something warm, easy, and guaranteed to make everyone happy.

Recipe FAQ

→ Can I use frozen chicken for this dish?

Yes, you can use frozen chicken breast. Thaw it completely before cooking, then prepare according to your preferred method—boiling, baking, or pan-searing. Ensure it's fully cooked before adding to the sauce.

→ What type of pasta works best?

Penne is ideal because its tube shape captures and holds the creamy sauce beautifully. Rigatoni or rotini work equally well. Cook the pasta until al dente to maintain texture during baking.

→ Can I make this ahead of time?

Absolutely. Assemble the casserole up to 24 hours ahead, cover it with plastic wrap, and refrigerate. When ready to bake, add 5–10 minutes to the cooking time since it will start cold.

→ How do I prevent the cheese from burning?

Cover the baking dish with foil during the first 15 minutes of baking, then remove it to allow the cheese to brown. Alternatively, place the dish on a lower oven rack to ensure gentle heating.

→ What can I substitute for sour cream?

Greek yogurt works well as a healthier substitute, maintaining the creamy texture. Cream cheese mixed with milk also creates a similar consistency. Use equal parts by volume.

→ Is this suitable for a gluten-free diet?

Yes, simply use gluten-free penne pasta and verify that your ranch dressing and other packaged ingredients are certified gluten-free, as some brands contain wheat products.