Chicken Ranch Pasta Bake (Printable)

Tender chicken and penne tossed in creamy ranch sauce, topped with bubbly mozzarella and baked to golden perfection.

# What You'll 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

# How-To Steps:

01 - Preheat oven to 400°F. Grease a 9x13 inch baking dish.
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 in 1.5 cups of shredded mozzarella cheese.
06 - Transfer the mixture to the prepared 9x13 inch baking dish. Sprinkle remaining 0.5 cup mozzarella and parmesan cheese on top.
07 - Bake for 20-25 minutes until cheese is melted and top is golden brown.
08 - Remove from oven and let stand for 5 minutes before serving. Garnish with chives or green onions if desired.

# Expert Tips:

01 -
  • Everything comes together in one dish with minimal cleanup and maximum comfort
  • The creamy ranch sauce clings to every piece of pasta and tastes like a hug
  • Leftovers reheat beautifully and somehow taste even better the next day
02 -
  • Draining the pasta thoroughly is crucial or the extra water will thin out your sauce and make it soupy
  • Letting the bake rest for 5 minutes after removing it from the oven gives the sauce time to set and makes serving so much cleaner
03 -
  • Reserve a cup of pasta water before draining in case your sauce needs thinning after mixing everything together
  • Grate your own mozzarella from a block instead of buying pre shredded for better melt and no added anti caking agents
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