Chicken Ranch Pasta Bake

My neighbor knocked on the door holding an empty casserole dish and asked what I'd made the night before because the smell had drifted through her open window. That was this pasta bake. I'd thrown it together on a Tuesday after work, half-distracted, not expecting much, but the combination of ranch and bubbling cheese turned our kitchen into something that smelled like comfort itself. Now I make it whenever I need dinner to feel like a hug without spending an hour at the stove.

I first made this for my brother when he came over to help me assemble a bookshelf. We were both tired and hungry, and I needed something that would actually fill him up. He ate two servings standing at the counter, then asked if he could take the leftovers home. That's when I knew this recipe was a keeper.

Ingredients

• Penne pasta: The tube shape holds onto the creamy sauce beautifully, and it bakes without turning mushy if you keep it al dente.
• Cooked chicken breast: I use rotisserie chicken most of the time because it's already seasoned and saves me from dirtying another pan.
• Ranch dressing: This is the flavor backbone, make sure you use one you actually like eating because it really comes through.
• Sour cream: It adds tang and keeps the sauce from feeling too heavy or one note.
• Whole milk: Thins the sauce just enough so it coats everything without being gloopy.
• Garlic powder: A little sharpness that makes the ranch taste more homemade.
• Onion powder: Adds savory depth without the bite of raw onion.
• Black pepper: Just enough to wake up the other flavors.
• Dried parsley: A hint of green herbiness that balances the richness.
• Dried dill: This is what makes it taste unmistakably ranch.
• Shredded mozzarella cheese: Melts into creamy pockets and gets golden on top.
• Grated parmesan cheese: Optional, but it gives the top a nutty, salty crust.
• Chopped fresh chives or green onions: A fresh pop of color and flavor right before serving.

Instructions

Prep the oven and dish:

Preheat your oven to 200 degrees C (400 degrees F) and grease a 23x33 cm (9x13 inch) baking dish so nothing sticks. This step matters more than you think.

Cook the pasta:

Boil the penne in salted water until al dente, it should still have a little bite because it will keep cooking in the oven. Drain it well and set it aside.

Make the ranch sauce:

In a large bowl, whisk together the ranch dressing, sour cream, milk, garlic powder, onion powder, black pepper, parsley, and dill until it's completely smooth. Taste it, this is your chance to adjust before baking.

Combine everything:

Add the cooked pasta and chicken to the sauce and stir until every piece is coated. Fold in about 1 and a half cups of the mozzarella so it melts into the sauce.

Assemble the bake:

Transfer the mixture to your prepared baking dish and spread it out evenly. Sprinkle the remaining mozzarella and the parmesan on top.

Bake until golden:

Slide it into the oven and bake for 20 to 25 minutes, until the cheese is melted and the top has those golden brown spots. Let it stand for 5 minutes before serving so it sets up a little and doesn't slide everywhere when you scoop it.

Pin this

The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I laughed because I'd made it in my pajamas that morning. It's the kind of dish that looks and tastes like you tried hard, but really you just stirred some things together and let the oven do the magic.

Choosing Your Chicken

Rotisserie chicken is my go to because it's already juicy and seasoned, and I can shred it with my hands in about two minutes. If you're cooking chicken from scratch, poach it in seasoned water or bake it with a little olive oil and salt, then let it cool before dicing. Leftover grilled chicken works too, it adds a subtle smoky flavor that's really nice.

Making It Your Own

I've added crumbled bacon on top before serving, and it was gone in minutes. Sauteed mushrooms or spinach fold in beautifully if you want to sneak in some vegetables. You can also swap half the mozzarella for sharp cheddar if you want a bolder cheese flavor. One time I tossed in some frozen peas and no one complained.

Storing and Reheating

This keeps in the fridge for up to four days in an airtight container, and honestly it tastes even better the next day once the flavors have melded. Reheat individual portions in the microwave or warm the whole dish covered with foil in a low oven. If it seems dry, drizzle a little milk over the top before reheating.

• Freeze individual portions in freezer safe containers for up to two months
• Thaw in the fridge overnight before reheating
• Add a sprinkle of fresh cheese on top when reheating to bring it back to life

Pin this

This is the kind of dinner that makes people feel taken care of, even when you didn't have much time or energy to spare. It's become my answer to busy weeks and surprise guests, and I hope it does the same for you.

Frequently Asked Recipe Questions

→ Can I prepare this dish ahead of time?

Yes, you can assemble the casserole up to 24 hours in advance. Cover and refrigerate, then bake when ready, adding 5-10 minutes to the cooking time since it starts cold.

→ What type of chicken works best?

Use cooked chicken breast for lean protein. Rotisserie chicken from the store is convenient and saves time. For richer flavor, shredded thighs work wonderfully.

→ How do I prevent the pasta from becoming mushy?

Cook the penne to al dente before mixing into the sauce. Since it continues cooking in the oven, slightly undercooking prevents mushiness in the final dish.

→ What cheese combinations can I use?

Mozzarella provides the classic creamy texture. For variation, blend in cheddar, gruyere, or fontina. Parmesan adds sharp flavor but use sparingly as it can overpower the ranch.

→ Can I make this gluten-free?

Absolutely. Use gluten-free penne pasta and verify that ranch dressing and other packaged ingredients are certified gluten-free, as some may contain hidden wheat.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to three days. Reheat in a 175°C oven covered with foil until warmed through, about 15-20 minutes.