Chicken Ranch Pasta Bake (Printable Version)

Tender chicken and penne tossed in creamy ranch sauce with melted mozzarella, baked until golden. Ready in 45 minutes.

# Ingredient List:

→ 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, optional

→ Garnish

13 - 2 tablespoons chopped fresh chives or green onions, optional

# How-To Steps:

01 - Preheat oven to 400°F. Grease a 9x13 inch baking dish and set aside.
02 - Cook penne pasta in a large pot of salted boiling water until al dente. Drain and set aside.
03 - In a large bowl, whisk together ranch dressing, sour cream, milk, garlic powder, onion powder, black pepper, parsley, and dill until smooth.
04 - Add cooked pasta and chicken to the sauce. Stir until evenly coated.
05 - Fold 1 1/2 cups mozzarella cheese into the pasta mixture.
06 - Transfer mixture to prepared baking dish. Sprinkle remaining 1/2 cup mozzarella and parmesan cheese on top.
07 - Bake for 20 to 25 minutes until cheese is melted and top is golden brown.
08 - Remove from oven and let stand 5 minutes. Garnish with chives or green onions if desired.

# Expert Tips:

01 -
  • Everything goes into one dish, so cleanup is as easy as the cooking.
  • The ranch and sour cream mixture creates a sauce that clings to every piece of pasta without being heavy.
  • It reheats beautifully the next day, sometimes tasting even better after the flavors meld overnight.
  • You can throw in whatever extras you have on hand and it still turns out delicious.
02 -
  • Don't overcook the pasta in the pot, it'll finish cooking in the oven and you don't want mush.
  • If your sauce looks too thick, add a splash more milk before baking, it thickens up as it heats.
  • Let the dish rest after baking or the first scoop will slide apart and look messy on the plate.
03 -
  • Use a rotisserie chicken and you'll cut your prep time in half without sacrificing any flavor.
  • Grate your own mozzarella instead of buying pre-shredded, it melts smoother and doesn't have that anti-caking coating.
  • If you like a crispier top, broil it for the last 2 minutes but watch it closely so it doesn't burn.
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