Save My neighbor knocked on the door one Thursday with a crumpled index card and a grin. She'd just made this for her book club, and they'd devoured it in minutes. I glanced at the ingredients and thought it looked almost too simple, but that weekend I gave it a shot. The smell that filled my kitchen, creamy and garlicky with that unmistakable ranch tang, convinced me before I even took a bite.
I started making this on nights when everyone needed comfort without the fuss. My kids would hover by the oven during the last ten minutes, watching the cheese bubble and brown. One evening, my daughter declared it her new favorite dinner, and suddenly it became our midweek anchor. It's the kind of dish that turns a regular Tuesday into something a little special.
Ingredients
- Penne pasta (300 g): The ridges catch the sauce perfectly, so every bite is creamy and flavorful.
- Cooked chicken breast (2 cups, diced or shredded): Rotisserie chicken is my shortcut here, it saves time and adds a hint of extra seasoning.
- Ranch dressing (1 cup): This is the heart of the sauce, bringing tangy creaminess that ties everything together.
- Sour cream (1 cup): It adds richness and a slight tang that balances the ranch beautifully.
- Whole milk (1/2 cup): Thins the sauce just enough so it coats the pasta without being too thick.
- Garlic powder (1/2 tsp): A subtle background note that deepens the flavor without overpowering.
- Onion powder (1/2 tsp): Adds a gentle savory sweetness that rounds out the seasoning.
- Black pepper (1/4 tsp): Just enough to give a hint of warmth.
- Dried parsley (1/2 tsp): Brings a touch of herbal brightness to the creamy mix.
- Dried dill (1/2 tsp): This is the secret that makes the ranch flavor sing.
- Shredded mozzarella cheese (2 cups): Melts into gooey, golden perfection on top and throughout the dish.
- Grated parmesan cheese (1/2 cup, optional): Adds a nutty, salty finish that makes the top extra irresistible.
- Fresh chives or green onions (2 tbsp, optional): A pop of color and freshness right before serving.
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. This keeps everything from sticking and makes cleanup easier.
- Cook the pasta:
- Boil the penne in salted water until al dente, then drain it well. You want it just tender because it will cook a bit more in the oven.
- Mix the creamy sauce:
- In a large bowl, whisk together the ranch dressing, sour cream, milk, garlic powder, onion powder, black pepper, parsley, and dill until smooth and creamy. The sauce should be pourable but not runny.
- Combine everything:
- Add the cooked pasta and chicken to the sauce, stirring until every piece is coated. Fold in 1 1/2 cups of the mozzarella cheese so it gets mixed throughout.
- Transfer to the dish:
- Pour the pasta mixture into your prepared baking dish and spread it evenly. Sprinkle the remaining mozzarella and parmesan on top for that golden, bubbly finish.
- Bake until golden:
- Slide the dish into the oven and bake for 20 to 25 minutes, until the cheese is melted and the top is beautifully browned. The edges should be bubbling just a bit.
- Rest and garnish:
- Let the bake sit for 5 minutes after pulling it from the oven so the sauce can settle. Scatter fresh chives or green onions over the top before serving.
Save The first time I brought this to a potluck, I worried it was too simple compared to the fancy dishes around it. But by the end of the night, my dish was scraped clean, and three people asked for the recipe. It reminded me that sometimes the most comforting, unpretentious food is exactly what people crave.
Make It Your Own
I've added crispy bacon bits on top for extra richness, and once I stirred in sautéed mushrooms which gave it an earthy depth. If you want a little kick, a pinch of red pepper flakes or a drizzle of hot sauce works wonders. A blend of cheddar and mozzarella makes it even more indulgent if you're in the mood.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. I reheat individual portions in the microwave with a splash of milk to bring back the creaminess. You can also cover the whole dish with foil and warm it in a 180°C oven for about 15 minutes until heated through.
Serving Suggestions
This pairs beautifully with a simple green salad dressed in vinaigrette, which cuts through the richness. Garlic bread on the side is always a hit, and roasted broccoli or green beans add a nice veggie balance. Sometimes I just serve it on its own with a sprinkle of extra parmesan, and nobody complains.
- A crisp Caesar salad brings a refreshing contrast.
- Steamed asparagus or roasted cherry tomatoes add color and brightness.
- Crusty bread for soaking up every last bit of creamy sauce.
Save This chicken ranch pasta bake has become my go to when I need something warm, easy, and guaranteed to make everyone happy. I hope it brings the same cozy comfort to your table.
Recipe FAQs
- → Can I prepare this ahead of time?
Yes, you can assemble the dish up to 8 hours in advance. Cover and refrigerate, then bake when ready. You may need to add 5-10 minutes to the baking time if baking from cold.
- → What chicken options work best?
Freshly cooked, diced chicken breast provides the best texture. Rotisserie chicken is a convenient shortcut. Avoid finely shredded chicken as it can become stringy when mixed with the creamy sauce.
- → Can I substitute the pasta shape?
Absolutely. Short pasta shapes like rigatoni, fusilli, or farfalle work well. Avoid thin pasta like spaghetti as it doesn't hold the sauce as effectively in a baked casserole.
- → How do I make this gluten-free?
Use gluten-free penne pasta and verify that your ranch dressing and other packaged ingredients are certified gluten-free. The sauce ingredients are naturally gluten-free, so only the pasta needs substitution.
- → What can I add for extra flavor?
Cooked bacon bits, sautéed mushrooms, or caramelized onions enhance the dish beautifully. A blend of cheddar and mozzarella creates a richer, more complex cheese flavor.
- → How should I store leftovers?
Store covered in the refrigerator for up to 3 days. Reheat in a 175°C (350°F) oven for 15-20 minutes, covered with foil to prevent excessive browning, until warmed through.