Save to Pinterest My neighbor knocked on my door one Tuesday evening holding an empty casserole dish and asking what I'd baked earlier that smelled so good. I hadn't planned on sharing, but the look on her face when I scooped her a portion of this chicken ranch pasta bake was worth every bite I gave up. She texted me two hours later asking for the recipe. That's when I knew this wasn't just dinner, it was the kind of meal that makes people remember your kitchen.
I made this the night before my sister's birthday breakfast and forgot to cover it properly in the fridge. The whole house smelled like garlic and dill when we woke up, and she thought I'd been cooking since dawn. I didn't correct her. Sometimes a little mystery in the kitchen works in your favor, and this dish holds its magic even when you're not trying.
Ingredients
- Penne pasta: The ridges catch the creamy sauce better than smooth noodles, and they hold up under the heat of the oven without turning mushy.
- Cooked chicken breast: Rotisserie chicken is your best friend here, shred it with your hands and it becomes tender little pockets of flavor throughout the bake.
- Ranch dressing: This is the backbone of the sauce, use a good quality one because you'll taste the difference in every forkful.
- Sour cream: It adds tang and keeps the sauce from feeling too rich or cloying, balancing the ranch perfectly.
- Whole milk: Thins the sauce just enough so it coats instead of clumps, and helps everything meld together in the oven.
- Garlic powder and onion powder: These bring depth without the hassle of chopping, and they distribute evenly so every bite has that savory backbone.
- Black pepper, parsley, and dill: The dill is what makes people ask what's in this, it's subtle but unmistakable.
- Mozzarella cheese: Melts into stretchy, golden perfection on top and gets stirred into the pasta for pockets of gooey richness.
- Parmesan cheese: Optional but worth it, it adds a salty, nutty crust that makes the top layer irresistible.
- Chives or green onions: A fresh pop of color and a tiny bite of sharpness that cuts through the creamy richness at the end.
Instructions
- Preheat and prep your dish:
- Set your oven to 200°C (400°F) and grease a 23x33 cm baking dish with butter or nonstick spray. This step matters more than you think, a hot oven and a ready dish keeps the momentum going.
- Cook the pasta:
- Boil the penne in well salted water until it's just al dente, it'll finish cooking in the oven so don't let it go soft. Drain it well and shake out the extra water so your sauce doesn't get watery.
- Mix the ranch sauce:
- In a large bowl, whisk together ranch dressing, sour cream, milk, garlic powder, onion powder, black pepper, parsley, and dill until it's smooth and smells like a summer picnic. Taste it now, this is your chance to adjust the seasoning before it goes into the oven.
- Combine pasta and chicken:
- Toss the drained pasta and shredded chicken into the sauce and stir until every piece is coated. It should look creamy and generous, not dry or skimpy.
- Fold in the cheese:
- Stir in 1 1/2 cups of mozzarella so it's mixed throughout, saving the rest for the top. This creates layers of melty cheese instead of just a crust.
- Transfer and top:
- Spread the mixture evenly into your prepared baking dish and sprinkle the remaining mozzarella and parmesan over the top. Don't pack it down, let it sit loose so the cheese can bubble up and brown.
- Bake until golden:
- Slide it into the oven for 20 to 25 minutes, watching for that moment when the cheese turns golden and the edges start to bubble. The smell will tell you when it's ready before the timer does.
- Rest and garnish:
- Let it sit for 5 minutes after pulling it out, this helps the sauce settle and makes serving cleaner. Scatter chives or green onions over the top if you want a little color and freshness.
Save to Pinterest My son, who usually picks at anything green or creamy, ate two servings of this and asked if we could have it again on Friday. I didn't tell him it had dill and sour cream in it until months later. Sometimes the best way to win over a picky eater is to let the food speak for itself and keep your secrets until they're hooked.
Make It Your Own
I've stirred in crumbled bacon, sautéed mushrooms, and even leftover roasted broccoli depending on what's in the fridge. The base is forgiving and flexible, so if you have vegetables that need using or extra protein lying around, fold it in with the chicken. Just don't add anything too wet or it'll thin out the sauce and make the bake soupy instead of creamy.
Storing and Reheating
This keeps in the fridge for up to four days covered tightly, and it reheats beautifully in the oven at 180°C until warmed through. I've also microwaved single portions and they come out just fine, though the top won't be as crispy. If you're planning to freeze it, assemble everything but don't bake it, wrap it well and freeze for up to two months, then bake from frozen adding an extra 15 minutes under foil.
Serving Suggestions
I like to serve this with a simple green salad dressed in lemon vinaigrette, the acidity cuts through the richness and makes the meal feel balanced. Garlic bread is an obvious partner, but so is a pile of roasted green beans or steamed broccoli on the side. If you're feeding a crowd, this doubles easily and bakes in the same amount of time, just use a bigger dish or two smaller ones.
- Add a pinch of red pepper flakes to the sauce if you want a tiny kick of heat.
- Swap half the mozzarella for sharp cheddar for a bolder, tangier flavor.
- Toss in a handful of frozen peas during the last 5 minutes of baking for color and sweetness.
Save to Pinterest This is the kind of recipe that turns into muscle memory after the second time you make it, and it's the one I reach for when I need something warm, filling, and foolproof. It never lets me down, and it always makes people happy.
Questions & Answers
- → Can I use frozen chicken for this dish?
Yes, you can use frozen chicken. Thaw it completely before cooking and dicing. Alternatively, rotisserie chicken is a convenient shortcut that saves preparation time.
- → What pasta shapes work best as a substitute?
Any tube or curved pasta works well, such as rigatoni, fusilli, or farfalle. These shapes hold the creamy sauce effectively and provide good texture in every bite.
- → How do I prevent the top from burning?
If the cheese browns too quickly, cover the baking dish loosely with foil for the first 15 minutes, then remove it for the final 5-10 minutes to achieve the desired golden color.
- → Can this be made ahead and refrigerated?
Yes, assemble the dish up to 24 hours ahead and store covered in the refrigerator. Add 5-10 minutes to baking time if baking from cold. You can also freeze it for up to 3 months before baking.
- → Is there a gluten-free version?
Absolutely. Use gluten-free penne pasta and verify that your ranch dressing and other packaged ingredients are certified gluten-free, as some may contain hidden gluten.
- → What can I add for extra flavor?
Consider adding crispy bacon bits, sautéed mushrooms, caramelized onions, sun-dried tomatoes, or spinach. Fresh herbs like chives and parsley work wonderfully as finishing touches.