Save My sister brought this to a potluck once, and I watched people go back for thirds. The creamy ranch sauce clung to every piece of penne, and the golden cheese on top crackled just enough to make you want to scrape the edges of the pan. I asked her for the recipe that night, and she laughed because she'd thrown it together in under an hour. Now it's my go-to whenever I need something that feels indulgent but doesn't require me to stand over the stove all evening.
I made this on a rainy Tuesday when my neighbor dropped off some rotisserie chicken she wasn't going to use. I tossed it with the pasta and that tangy ranch sauce, and the whole house smelled like comfort. My husband came home early and found me eating straight from the baking dish with a wooden spoon. We ended up sitting on the kitchen counter, passing it back and forth, talking about nothing important.
Ingredients
- Penne pasta: The ridges grab onto the sauce better than smooth pasta, and it holds up well during baking without turning mushy.
- Cooked chicken breast: I use rotisserie chicken most of the time because it saves me from having to poach or grill, and it adds a little extra seasoning.
- Ranch dressing: This is the backbone of the sauce, so use a brand you actually like eating on salads.
- Sour cream: It balances the ranch with a slight tang and makes the sauce creamier without feeling heavy.
- Whole milk: Thins the sauce just enough so it coats the pasta evenly instead of clumping.
- Garlic powder: Adds a mellow savory note that blends into the background but you'd miss it if it wasn't there.
- Onion powder: Works with the garlic to build a subtle depth without overpowering the ranch flavor.
- Black pepper: Just a bit of heat to keep the dish from tasting one dimensional.
- Dried parsley and dill: These herbs echo the classic ranch seasoning and make the sauce taste more intentional.
- Mozzarella cheese: Melts into gooey pockets inside the pasta and gets golden and bubbly on top.
- Parmesan cheese: Optional, but it adds a salty, nutty crust that makes the top irresistible.
- Fresh chives or green onions: A quick sprinkle at the end brightens everything and makes it look like you tried harder than you did.
Instructions
- Prep your oven and dish:
- Preheat to 200°C (400°F) and grease your baking dish so nothing sticks to the edges. I use butter for this because it adds a little extra richness to the crust.
- Cook the pasta:
- Boil the penne in salted water until it's just al dente, then drain it well. Don't rinse it, the starch helps the sauce cling.
- Make the ranch sauce:
- Whisk together the ranch dressing, sour cream, milk, and all the seasonings in a large bowl until it's smooth and pourable. Taste it, you should want to eat it with a spoon.
- Combine everything:
- Toss the pasta and chicken into the sauce and stir until every piece is coated. Fold in most of the mozzarella, saving some for the top.
- Assemble and top:
- Scrape the mixture into your baking dish and spread it evenly. Sprinkle the remaining mozzarella and parmesan over the top.
- Bake until golden:
- Slide it into the oven for 20 to 25 minutes, until the cheese is melted and the edges are bubbling. The top should have golden brown spots.
- Rest and garnish:
- Let it sit for five minutes so the sauce thickens slightly and doesn't run everywhere when you scoop it. Scatter fresh chives or green onions over the top before serving.
Save The first time I served this to my in-laws, my mother-in-law asked if I'd been taking cooking classes. I told her it was just pasta and ranch dressing, and she didn't believe me until I showed her the empty bottles. She took the leftovers home and texted me the next morning asking for the recipe again because she'd already finished it for breakfast.
How to Use Leftovers
This reheats like a dream in the microwave, just add a splash of milk and stir it halfway through so it doesn't dry out. I've also scooped cold leftovers into a tortilla, rolled it up, and had it for lunch at my desk. If you want to get fancy, spread it in a smaller dish, top with extra cheese, and broil it for a few minutes until it's crispy again.
Flavor Variations I've Tried
I've stirred in cooked bacon bits and it turned into something my husband requests by name now. Sautéed mushrooms add an earthy richness that makes it feel more grown-up. Once I swapped half the mozzarella for sharp cheddar and it gave the whole thing a sharper, more pronounced cheese flavor. You can also toss in some frozen peas or broccoli florets before baking if you want to sneak in vegetables.
Serving Suggestions
I usually serve this with a simple green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread is overkill but also completely worth it if you're feeding a crowd. A crisp white wine or even iced tea works well on the side.
- Pair with a crunchy caesar salad for contrast.
- Serve with roasted green beans tossed in olive oil and sea salt.
- Keep garlic knots or dinner rolls warm in a basket nearby.
Save This is the kind of recipe that makes weeknights feel manageable and dinner guests think you're more put-together than you are. I hope it becomes one of those dishes you make without thinking, the kind that feels like home.
Cooking Questions & Answers
- → Can I use frozen chicken for this dish?
Yes, but thaw and cook the chicken thoroughly before adding it to the sauce. You can also use rotisserie chicken for convenience and added flavor.
- → What pasta works best for this bake?
Penne is traditional, but you can substitute with rigatoni, farfalle, or any medium-sized pasta that holds sauce well. Cook until al dente so it doesn't become mushy during baking.
- → How can I make this less creamy?
Reduce the ranch dressing and sour cream by half, and increase the milk to 1 cup. Alternatively, use Greek yogurt instead of sour cream for a lighter version with tangy flavor.
- → Can I prepare this ahead of time?
Absolutely. Assemble the casserole, cover with foil, and refrigerate for up to 24 hours. Bake from cold, adding 5-10 minutes to the cooking time until the cheese melts and the top browns.
- → What are good add-ins to customize this dish?
Try crispy bacon bits, sautéed mushrooms, caramelized onions, roasted garlic, or diced bell peppers. Spinach or broccoli add nutrition and freshness. Mix in your additions before baking.
- → How do I make this gluten-free?
Use gluten-free penne pasta and verify that your ranch dressing and other packaged ingredients are certified gluten-free. All other components are naturally gluten-free.