Chicken Ranch Pasta Bake (Printable version)

Tender chicken and penne in creamy ranch sauce with melted mozzarella cheese, baked to golden perfection in under an hour.

# 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

→ Garnish

13 - 2 tablespoons chopped fresh chives or green onions

# Step-by-step guide:

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 thoroughly and set aside.
03 - In a large mixing bowl, whisk together ranch dressing, sour cream, milk, garlic powder, onion powder, black pepper, dried parsley, and dried dill until smooth and fully combined.
04 - Add cooked pasta and chicken to the sauce mixture. Stir thoroughly to coat all ingredients evenly.
05 - Fold 1.5 cups of shredded mozzarella cheese into the pasta mixture until well incorporated.
06 - Pour the pasta mixture into the prepared baking dish. Spread evenly and top with remaining 0.5 cup mozzarella and parmesan cheese.
07 - Bake for 20-25 minutes until cheese is melted and the top is golden brown.
08 - Remove from oven and let stand for 5 minutes. Garnish with fresh chives or green onions before serving.

# Expert tips:

01 -
  • It uses things you probably already have in your fridge and turns them into something that tastes like you planned it all week.
  • The creamy ranch sauce clings to every piece of pasta without being heavy or one note.
  • Leftovers reheat beautifully and somehow taste even better the next day.
  • It's impressive enough for company but easy enough for a weeknight when you're too tired to think.
02 -
  • Don't overcook the pasta during boiling, it will soak up sauce and continue cooking in the oven, and mushy penne ruins the whole texture.
  • Use real ranch dressing, not the powder mixed with mayo, the consistency and flavor are completely different and worth the extra dollar.
  • Let the dish rest after baking or the first scoop will be a runny mess, patience here makes all the difference.
03 -
  • Salt your pasta water generously, it's your only chance to season the noodles from the inside and it makes a noticeable difference.
  • Shred your own mozzarella instead of buying pre shredded, it melts better and doesn't have the anti caking coating that can make the sauce grainy.
  • If the top isn't browning enough, turn on the broiler for the last 2 minutes but watch it like a hawk so it doesn't burn.
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