Chicken Ranch Pasta Bake (Printer-Friendly)

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

# What You Need:

→ 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

# Steps:

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. Drain 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 well combined.
04 - Add the cooked pasta and chicken to the sauce mixture. Stir thoroughly to coat all ingredients evenly.
05 - Fold in 1 1/2 cups of shredded mozzarella cheese until fully incorporated.
06 - Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup mozzarella and parmesan cheese evenly over the top.
07 - Bake for 20-25 minutes, or until the cheese is melted and the top is golden brown.
08 - Remove from oven and let stand for 5 minutes before serving. Garnish with chives or green onions if desired.

# Expert Suggestions:

01 -
  • It uses ingredients you probably already have in your fridge, so no last minute grocery run.
  • The ranch and sour cream blend creates a sauce that tastes homemade without any fussy steps.
  • Leftovers reheat beautifully, and somehow taste even better the next day.
  • Kids and adults both clean their plates without complaint.
02 -
  • Don't overcook the pasta before baking, it will continue to soften in the oven and you don't want it mushy.
  • Mix in most of the cheese before baking so you get melty pockets throughout, not just on top.
  • Let the dish rest after baking or the first serving will be a soupy mess.
03 -
  • Use a rotisserie chicken and you'll cut your prep time in half without sacrificing any flavor.
  • If you want a crispier top, switch the oven to broil for the last two minutes and watch it closely.
  • Make it ahead and refrigerate unbaked, then add ten extra minutes to the baking time if you're starting from cold.
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