Chicken Ranch Pasta Bake (Printable)

Tender chicken and penne tossed in creamy ranch sauce, topped with melted mozzarella and baked until golden brown.

# 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

# Method:

01 - Preheat oven to 400°F. Grease a 9x13 inch baking dish with butter or cooking spray.
02 - Cook penne pasta in a large pot of salted boiling water until al dente, approximately 8-10 minutes. Drain in a colander and set aside.
03 - In a large mixing bowl, whisk together ranch dressing, sour cream, milk, garlic powder, onion powder, black pepper, parsley, and dill until smooth and fully combined.
04 - Add cooked pasta and diced chicken to the sauce mixture. Stir thoroughly until all pasta and chicken pieces are evenly coated.
05 - Fold 1.5 cups of shredded mozzarella cheese into the pasta mixture, combining gently but thoroughly.
06 - Pour the entire mixture into the prepared baking dish, spreading evenly. Sprinkle remaining 0.5 cup mozzarella and parmesan cheese over the top.
07 - Bake for 20-25 minutes until cheese is melted and bubbling, and the top is golden brown.
08 - Remove from oven and allow to rest for 5 minutes. Garnish with fresh chives or green onions if desired, then serve.

# Expert Advice:

01 -
  • Everything comes together in one bowl before baking, so theres barely any cleanup and no complicated steps to worry about.
  • The creamy ranch sauce clings to every piece of pasta and chicken, delivering that tangy, herby flavor in every forkful.
  • It bakes into a golden, bubbly masterpiece that looks impressive but requires almost no skill to pull off.
  • Leftovers reheat beautifully, and somehow taste even better the next day when the flavors have melded together.
02 -
  • Dont skip the resting time after baking, the sauce will be watery if you serve it immediately and it needs those few minutes to set.
  • If you use low fat or fat free dairy, the sauce will separate and turn grainy, so stick with full fat sour cream and whole milk for the creamiest result.
  • Undercook the pasta by a minute or two because it will continue cooking in the oven and you dont want it to turn mushy.
03 -
  • Taste your ranch dressing before mixing, some brands are saltier than others, and you might want to go easy on any extra salt in the sauce.
  • Shred your own mozzarella from a block instead of using pre shredded, it melts smoother and doesnt have that chalky coating that can make the sauce grainy.
  • If the top is browning too fast, tent the dish loosely with foil for the first 15 minutes, then uncover it to let the cheese get golden and bubbly.
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