Chicken Ranch Pasta Bake

My husband walked in from work one Thursday and found me standing in front of the fridge, moving jars around like puzzle pieces. I had chicken, I had pasta, and I had a bottle of ranch that had been sitting there for two weeks. What came out of the oven that night turned into our most-requested weeknight dinner. The smell alone made him drop his bag and lean over my shoulder, asking if he could skip the plate and just eat from the pan.

I made this for my sister the weekend she moved into her first apartment. She didnt have much yet, just a hand-me-down baking dish and a couple of forks. We sat on her living room floor with the pan between us, eating straight from the dish and laughing about how fancy we felt. She still texts me every few months asking if I remember the cheesy pasta night, and I always know exactly what shes talking about.

Ingredients

• Penne pasta: The ridges catch the sauce beautifully, and it holds up to baking without turning mushy, so cook it just until al dente and no further.
• Cooked chicken breast: I use rotisserie chicken half the time because it saves a step and adds a little extra seasoning, but leftover grilled or poached chicken works perfectly too.
• Ranch dressing: This is the flavor backbone of the whole dish, so use a brand you actually like, not something thats been hiding in the back of your fridge since last summer.
• Sour cream: It adds richness and a slight tang that balances the creaminess of the ranch, making the sauce feel homemade instead of bottled.
• Whole milk: This thins the sauce just enough so it coats the pasta instead of clumping, and it helps everything bake into a cohesive, creamy casserole.
• Garlic powder, onion powder, black pepper: These deepen the ranch flavor and add warmth, turning a simple sauce into something that tastes like you spent an hour on it.
• Dried parsley and dill: They give the sauce that classic ranch herb flavor, and a little dill goes a long way, so dont skip it.
• Shredded mozzarella cheese: It melts into gooey, golden perfection on top and throughout the pasta, giving you those stretchy cheese pulls everyone loves.
• Grated parmesan cheese: Optional but highly recommended, it adds a salty, nutty layer to the top that crisps up beautifully in the oven.
• Fresh chives or green onions: A sprinkle at the end brings color and a mild onion bite that cuts through the richness.

Instructions

Preheat and prep your dish:

Set your oven to 200°C (400°F) and grease a 23x33 cm baking dish with butter or oil. This keeps the edges from sticking and makes serving so much easier later.

Cook the pasta:

Boil the penne in salted water until its just al dente, then drain it well. You want it slightly firm because it will continue cooking in the oven, and no one wants mushy pasta.

Mix the creamy ranch sauce:

In a large bowl, whisk together ranch dressing, sour cream, milk, garlic powder, onion powder, black pepper, parsley, and dill until smooth. The sauce should be pourable but thick enough to cling to a spoon.

Combine pasta and chicken:

Toss the drained pasta and diced chicken into the sauce, stirring until every piece is coated. This is where the magic starts to come together.

Fold in the cheese:

Stir in 1 1/2 cups of mozzarella so it gets mixed throughout the pasta. Youll get pockets of melted cheese in every bite instead of just on top.

Transfer to the baking dish:

Pour everything into your prepared dish and spread it evenly. Sprinkle the remaining mozzarella and parmesan over the top in an even layer.

Bake until golden:

Slide it into the oven for 20 to 25 minutes, until the cheese is bubbly and the edges are starting to brown. The smell will fill your kitchen and make everyone wander in asking when dinner will be ready.

Rest and garnish:

Let it sit for 5 minutes after you pull it out so the sauce can thicken up a bit. Scatter fresh chives or green onions on top before serving.

Save

The first time I brought this to a potluck, I almost didnt take it out of the car. It seemed too simple, too everyday, compared to all the fancy dishes I imagined everyone else would bring. But it was the first pan to disappear, and three people asked for the recipe before I even finished my own plate. Sometimes the simplest things are exactly what people crave.

Make It Your Own

I started adding crumbled bacon on top after my neighbor mentioned she does it with all her casseroles, and now I cant make it without. Sautéed mushrooms also fold in beautifully if you have them on hand, adding an earthy depth that plays well with the ranch. You can swap half the mozzarella for sharp cheddar if you want a stronger cheese flavor, or toss in some frozen peas or broccoli florets to sneak in vegetables without anyone complaining.

Storing and Reheating

Leftovers keep in the fridge for up to four days in an airtight container, and they reheat beautifully in the microwave or oven. I usually add a splash of milk when reheating to bring back some creaminess, especially if its been sitting a couple of days. You can also freeze individual portions wrapped tightly in foil, then bake them straight from frozen at 180°C for about 35 minutes when you need an easy meal.

Serving Suggestions

This is rich and creamy, so I like to serve it with something light and crunchy on the side. A simple green salad with lemon vinaigrette cuts through the richness, or garlic bread if youre leaning into full comfort mode. My kids love it with carrot sticks and ranch dressing for dipping, which feels a little silly but keeps them happy.

• Pair it with a crisp Caesar salad for a classic combo that never gets old.
• Serve garlic knots or breadsticks on the side for scooping up every last bit of sauce.
• Add a handful of cherry tomatoes on top before baking for a pop of color and acidity.

Save

This is the kind of dinner that makes you feel like youve got it together, even on nights when you really dont. It comes together fast, tastes like comfort, and somehow always makes people smile.

Recipe FAQs

→ Can I use store-bought rotisserie chicken?

Yes, rotisserie chicken is an excellent time-saving option. Simply shred the meat to approximately 2 cups and add it to your sauce mixture. This reduces your active preparation time significantly.

→ What pasta shapes work best?

Penne is ideal for this dish, but rigatoni, fusilli, or any medium-sized pasta that holds sauce well are suitable alternatives. Avoid very thin pastas like angel hair, which may become mushy during baking.

→ How can I make this gluten-free?

Substitute gluten-free penne pasta and carefully verify that your ranch dressing, sour cream, and milk products are certified gluten-free. Most dairy products are naturally gluten-free, but cross-contamination during processing can occur.

→ Can I prepare this dish ahead of time?

Absolutely. Assemble the casserole up to 24 hours in advance and refrigerate in a covered baking dish. Add an extra 5-10 minutes to the baking time when cooking from cold. This makes it convenient for meal planning.

→ What additions enhance the flavor profile?

Crispy bacon bits, sautéed mushrooms, caramelized onions, or sun-dried tomatoes complement the ranch base beautifully. Fresh herbs like chives or dill sprinkled before serving add brightness and visual appeal.

→ How do I prevent the cheese from browning too quickly?

If your oven runs hot or the cheese begins browning rapidly, tent the baking dish loosely with foil for the first 15 minutes. Remove the foil for the final 5-10 minutes to achieve the desired golden finish.