Chicken Ranch Pasta Bake (Printable)

Tender chicken and penne pasta in creamy ranch sauce, topped with bubbly mozzarella cheese 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

# Directions:

01 - Preheat oven to 400°F. Grease a 9x13 inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente. Drain in a colander and set aside.
03 - In a large mixing bowl, whisk together ranch dressing, sour cream, whole milk, garlic powder, onion powder, black pepper, dried parsley, and dried dill until completely smooth.
04 - Add the 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 distributed.
06 - Pour the pasta mixture into the prepared baking dish. Spread evenly and top with remaining 0.5 cup mozzarella and parmesan cheese.
07 - Place in preheated oven and bake for 20-25 minutes until cheese is melted and the top achieves a golden brown color.
08 - Remove from oven and allow to stand for 5 minutes. Garnish with fresh chives or green onions if desired before serving.

# Helpful Tips:

01 -
  • Everything comes together in one dish, so cleanup is practically nonexistent and you can relax while it bakes.
  • The ranch and sour cream create a sauce so creamy and tangy that even picky eaters go back for seconds.
  • You can throw in whatever you have on hand, bacon, veggies, different cheeses, and it still turns out incredible.
  • It reheats beautifully, making it perfect for meal prep or next day lunches that actually taste better than the first time.
02 -
  • Don't overcook the pasta during boiling, it continues cooking in the oven and mushy penne ruins the whole texture.
  • Let the dish rest after baking or the sauce will be too runny and you'll end up with a soupy plate instead of a cohesive slice.
  • Use full fat dairy, I tried low fat versions once and the sauce separated and tasted watery instead of luxurious.
  • If your ranch dressing is very thick, add an extra splash of milk so the sauce doesn't become stiff and dry in the oven.
03 -
  • Toss the hot drained pasta with a tiny bit of olive oil before mixing it with the sauce to prevent clumping while you prep everything else.
  • For an extra crispy top, broil the bake for the last 2 minutes of cooking, but watch it closely so the cheese doesn't burn.
  • Use a mix of white and dark meat chicken for more flavor, the dark meat stays juicier and adds richness.
  • If you love ranch flavor, drizzle a little extra over each serving right before eating for an extra tangy punch.
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