Save to Pinterest My daughter wandered into the kitchen one Tuesday evening asking what smelled so good, and I realized it was just ranch dressing warming in a bowl with sour cream. That's when I knew this pasta bake was going to be a hit. The whole dish came together because I had leftover chicken and a craving for something creamy that didn't require much thought. It's become our go-to when we need comfort without the fuss, and honestly, the smell alone makes everyone appear at the table without being called.
I made this the night before my son's soccer tournament, and by morning, half of it was gone because everyone kept sneaking forkfuls straight from the fridge. There's something about cold cheesy pasta that hits differently at sunrise. My husband admitted he ate it standing by the counter at midnight, which I only knew because of the fork left in the sink. It's the kind of meal that doesn't wait for proper reheating or dinner time.
Ingredients
- Penne pasta (300 g): The ridges grab onto the creamy sauce better than smooth pasta, and it holds up well during baking without turning mushy.
- Cooked chicken breast (2 cups): Rotisserie chicken is my secret shortcut here, it's already seasoned and saves you from cooking and shredding meat on a busy night.
- Ranch dressing (1 cup): This is the flavor backbone, pick a brand you actually like eating because it really comes through in the final dish.
- Sour cream (1 cup): It adds a tangy richness that balances the ranch and keeps the sauce from feeling one-note.
- Whole milk (1/2 cup): Thins the sauce just enough so it coats every noodle without being gloppy.
- Garlic powder, onion powder, black pepper, parsley, dill: These herbs and spices deepen the ranch flavor and make it taste homemade, not straight from a bottle.
- Mozzarella cheese (2 cups): Melts into gooey perfection and creates that golden bubbling top everyone fights over.
- Parmesan cheese (1/2 cup, optional): Adds a sharp, nutty finish and helps the top get extra crispy and golden.
- Chives or green onions (optional): A fresh pop of color and mild onion flavor that makes the dish look like you tried harder than you did.
Instructions
- Get the oven ready:
- Preheat to 200°C (400°F) and grease your baking dish so nothing sticks. I like using a little butter instead of spray because it adds flavor to the edges.
- Boil the pasta:
- Cook the penne in salted water until just al dente, it'll keep cooking in the oven. Drain it well so you don't water down your sauce.
- Make the creamy ranch sauce:
- Whisk together ranch, sour cream, milk, and all the seasonings in a big bowl until it's smooth and pourable. Taste it now, this is your chance to adjust before it all goes in.
- Combine everything:
- Toss the pasta and chicken into the sauce, stirring until every piece is coated. Then fold in most of the mozzarella, saving some for the top.
- Assemble in the dish:
- Spread the mixture evenly in your greased baking dish and sprinkle the remaining mozzarella and parmesan over the top. Don't skip this step, the cheese layer is what makes it irresistible.
- Bake until bubbly:
- Slide it into the oven for 20 to 25 minutes, watching for that golden brown top. The edges should be bubbling and the cheese should have those crispy spots.
- Rest and garnish:
- Let it sit for 5 minutes after pulling it out, this helps it set so you don't serve soup. Sprinkle with chives or green onions if you want it to look fancy.
Save to Pinterest One night I added crispy bacon bits on top because I had some left from breakfast, and my family declared it the best version yet. Now they ask if there's bacon every time I make it. It's funny how one little addition can turn a regular Wednesday dinner into something they remember and request by name.
Make It Your Own
I've stirred in sautéed mushrooms, leftover broccoli, and even diced bell peppers depending on what's in the fridge. The base is forgiving enough that you can fold in almost any cooked vegetable or extra protein without throwing off the balance. Sometimes I use half cheddar and half mozzarella for a sharper, richer flavor that my husband prefers.
Storing and Reheating
This keeps in the fridge for up to four days in an airtight container, and I've found it reheats best in the oven covered with foil to keep it from drying out. Microwave works in a pinch, but the oven brings back that just-baked texture. I've even frozen individual portions and pulled them out on nights when I didn't feel like cooking, and they hold up surprisingly well.
Serving Suggestions
We usually eat this with a simple green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread on the side is overkill but in the best way, especially if you want to soak up every bit of sauce. On nights when I'm feeling ambitious, I'll roast some asparagus or green beans to add a little color to the plate.
- Pair it with a crisp white wine or iced tea for a casual dinner.
- Serve it straight from the baking dish for a cozy family-style meal.
- Pack leftovers in lunch containers, it travels well and tastes great cold or reheated.
Save to Pinterest This recipe has saved more weeknights than I can count, and it never feels like I'm serving leftovers even when that's exactly what it is. I hope it becomes one of those dishes you make without looking at the recipe anymore, the kind you can pull together on autopilot and still feel proud to serve.
Common Recipe Questions
- → Can I use rotisserie chicken instead of cooked chicken breast?
Yes, rotisserie chicken works perfectly and saves time. Simply shred or dice it to the same size as cooked chicken breast. It will add nice flavor to the dish.
- → How do I make this gluten-free?
Use gluten-free penne pasta instead of regular wheat pasta. Check that your ranch dressing and other packaged ingredients are certified gluten-free, as some may contain hidden gluten.
- → Can I prepare this ahead of time?
Absolutely. Assemble the casserole in the baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. You may need to add 5-10 minutes to the baking time if baking from cold.
- → What can I add for extra flavor?
Consider adding cooked bacon bits, sautéed mushrooms, caramelized onions, or sun-dried tomatoes. You can also swap mozzarella for a cheddar-mozzarella blend or add fresh herbs like basil or oregano.
- → How long does this keep as leftovers?
Store covered in the refrigerator for up to 3 days. Reheat in a 175°C (350°F) oven for 15-20 minutes until warmed through, or microwave individual portions for 1-2 minutes.