Chicken Ranch Pasta Bake

My neighbor knocked on my door one Tuesday evening holding an empty casserole dish and asked what I'd baked earlier that smelled so good through the hallway. I hadn't planned on sharing, but her hopeful expression made me laugh, so I scooped her a generous portion of this chicken ranch pasta bake I'd thrown together after a long shift. She texted me two hours later asking for the recipe, and I realized I'd been making it on autopilot for months without writing it down. Now it's her go-to for potlucks, and she swears people fight over the corner pieces with the crispy cheese edges.

I started making this the week I discovered my oven actually heats evenly if I rotate the dish halfway through, a fact I learned far too late in life. My partner walked into the kitchen while I was folding the mozzarella into the pasta and said it smelled like the diner we used to visit in college, which I took as the highest compliment. We ate it straight from the baking dish with the TV on, and it became one of those meals we crave on rainy evenings when neither of us wants to think too hard about dinner.

Ingredients

• 300 g penne pasta: I cook mine just shy of the package time since it finishes in the oven, and that prevents mushy noodles that fall apart when you scoop.
• 2 cups cooked chicken breast, diced or shredded: Rotisserie chicken from the grocery store is my secret shortcut on weeknights, and the seasoning adds a little extra flavor without any effort.
• 1 cup ranch dressing: Use the thick, creamy kind from the refrigerated section rather than the pourable bottle, it makes the sauce cling better and taste richer.
• 1 cup sour cream: This balances the tang of the ranch and adds a velvety texture that coats your fork with every bite.
• 1/2 cup whole milk: It loosens the sauce just enough to mix easily with the pasta without making it soupy or runny.
• 1/2 tsp garlic powder: Fresh garlic burns too easily in the oven, so the powdered version gives you that warm, savory note without any risk.
• 1/2 tsp onion powder: It adds a subtle sweetness that rounds out the ranch flavor and keeps it from tasting one dimensional.
• 1/4 tsp black pepper: A little bite wakes up the creamy sauce, and I sometimes add a pinch more if I'm feeling bold.
• 1/2 tsp dried parsley: It looks pretty and adds a hint of freshness even though it's dried, which matters more than I expected.
• 1/2 tsp dried dill: This is what makes people ask what the mystery flavor is, it pairs perfectly with ranch and gives the dish a signature twist.
• 2 cups shredded mozzarella cheese: I buy the pre shredded kind because life is short, and it melts beautifully into golden, bubbly pools on top.
• 1/2 cup grated parmesan cheese: Sprinkling this on top before baking creates a crispy, salty crust that makes the corners irresistible.
• 2 tbsp chopped fresh chives or green onions: A handful of these at the end adds color and a pop of sharpness that cuts through all the richness.

Instructions

Get the oven ready:

Preheat your oven to 200°C (400°F) and grease a 23x33 cm baking dish with butter or cooking spray so nothing sticks to the edges. I learned this the hard way after scrubbing burnt cheese off the corners for twenty minutes.

Cook the pasta:

Boil the penne in salted water until it's just al dente, then drain it in a colander and let it sit while you make the sauce. The residual heat will keep it warm and ready to soak up all that creamy goodness.

Mix the sauce:

Whisk together the ranch dressing, sour cream, milk, garlic powder, onion powder, black pepper, parsley, and dill in a large bowl until it's completely smooth and smells like a flavor hug. Taste it now and adjust the seasoning if you want more pepper or herbs.

Combine everything:

Toss the cooked pasta and diced chicken into the sauce, stirring until every piece is coated and glistening. This is where the magic happens, and you'll want to sneak a bite before it even goes in the oven.

Add the cheese:

Fold in 1 1/2 cups of mozzarella so it melts into pockets throughout the dish, then save the rest for the top. The cheese inside keeps it creamy, and the cheese on top gets all crispy and golden.

Transfer and top:

Spread the mixture evenly in your prepared baking dish, then sprinkle the remaining mozzarella and parmesan across the surface. I like to pile a little extra in the corners because those are the best bites.

Bake until golden:

Slide it into the oven for 20 to 25 minutes, watching for the cheese to bubble and the top to turn a beautiful golden brown. Your kitchen will smell like a cozy diner, and you'll have to resist opening the oven door early.

Rest and serve:

Let the bake sit for 5 minutes after you pull it out so the sauce thickens slightly and doesn't run everywhere when you scoop. Sprinkle fresh chives or green onions on top, and serve it hot with a big spoon.

Pin to board

The first time I brought this to a friend's birthday dinner, someone asked if I'd ordered it from a restaurant because it looked too good to be homemade. I laughed and said it took me less than an hour, and three people immediately pulled out their phones to take notes. That night I realized this dish has a way of making you look like you tried harder than you did, which is exactly the kind of recipe I want in my back pocket when I need to impress without the stress.

Making It Your Own

I've added crumbled bacon on top before serving, and the salty crunch against the creamy pasta made everyone go quiet for a few bites. Sautéed mushrooms folded in with the chicken add an earthy richness that feels a little fancier without changing the ease of the recipe. If you want more vegetables, steamed broccoli or spinach stir in beautifully and add color without fighting the ranch flavor.

Storing and Reheating

This bake keeps in the fridge for up to four days in an airtight container, and I've eaten it cold straight from the Tupperware more times than I'd like to admit. Reheat individual portions in the microwave with a damp paper towel on top to keep the pasta from drying out, or warm the whole dish in a 180°C oven covered with foil. Leftovers sometimes taste even better the next day once all the flavors have melded together overnight.

Serving Suggestions

I usually serve this with a simple green salad dressed in lemon vinaigrette to cut through the richness, and the contrast makes the meal feel more balanced. Garlic bread or buttery dinner rolls are perfect for scooping up any extra sauce left on the plate, and I've never had anyone complain about carbs on carbs. A crisp white wine or iced tea rounds out the meal, though honestly it's just as good with water and good conversation.

• Pair it with a crunchy side salad to balance the creamy, cheesy richness.
• Garlic bread is non negotiable in my house, and it doubles as a sauce mop.
• Leftovers reheat beautifully, so don't hesitate to make the full batch even if you're cooking for two.

Pin to board

This chicken ranch pasta bake has become one of those recipes I make without thinking, the kind that feels like a warm hug after a long day and never lets me down. I hope it finds a spot in your regular rotation, and that it brings you as many easy dinners and happy faces as it's brought me.

Recipe Questions & Answers

→ Can I use uncooked chicken instead of pre-cooked?

Yes, you can. Dice raw chicken breast into small pieces and bake it with the pasta mixture. However, extend the baking time to 35–40 minutes to ensure the chicken cooks through completely. Check that the internal temperature reaches 165°F (74°C) before serving.

→ What pasta shapes work best for this dish?

Penne is ideal due to its tube shape that catches the creamy sauce well. Rigatoni, rotini, or farfalle are excellent alternatives that hold the sauce similarly. Avoid very thin or long pastas like spaghetti, which tend to clump in casseroles.

→ How do I prevent the pasta from drying out during baking?

Ensure the sauce-to-pasta ratio is generous—the mixture should be creamy, not dry. If it seems too thick, add an extra 2–3 tablespoons of milk before baking. The cheese topping also helps seal in moisture, creating a protective layer.

→ Can I make this ahead and freeze it?

Absolutely. Assemble the casserole in the baking dish, cover tightly with plastic wrap, then foil, and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake as directed, adding 5–10 extra minutes if baking from cold.

→ What vegetables can I add to this casserole?

Sautéed mushrooms, spinach, broccoli florets, roasted bell peppers, or sun-dried tomatoes pair beautifully. Add cooked vegetables to the sauce mixture before combining with pasta. Avoid raw vegetables, as they won't cook sufficiently during the baking time.

→ Is there a dairy-free version?

Yes, substitute ranch dressing with dairy-free varieties, sour cream with coconut yogurt or cashew cream, and milk with unsweetened almond or oat milk. Use dairy-free mozzarella cheese for the topping. The texture will differ slightly, but the dish remains delicious and comforting.