Save My neighbor knocked on my door one Tuesday evening holding an empty casserole dish and asking what I'd baked the night before because the smell had drifted through her open window. I laughed and admitted it was just chicken ranch pasta bake, nothing fancy, but she insisted I write down the recipe. That's when I realized comfort food doesn't need to be complicated to be memorable. Sometimes the simplest combinations create the kind of warmth that travels through walls and brings people together.
I first made this on a night when my kids had friends over and I needed to stretch two chicken breasts into dinner for six. I tossed in some pasta, mixed up a quick ranch sauce, and hoped for the best. The kids devoured it so fast I barely got a serving for myself. Now it's the dish they request whenever they're allowed to pick dinner, and I've stopped questioning why ranch dressing has such a devoted following among the under-twelve crowd.
Ingredients
- Penne pasta: The ridges and hollow center grab onto the creamy sauce better than smooth noodles, and it holds up well during baking without turning mushy.
- Cooked chicken breast: Rotisserie chicken is my shortcut on busy nights, but any leftover cooked chicken works just as well and saves you from dirtying another pan.
- Ranch dressing: This is the flavor backbone of the whole dish, so use a brand you actually enjoy eating on salads.
- Sour cream: It adds tang and richness that balances the ranch and keeps the sauce from feeling one-note.
- Whole milk: This loosens the sauce just enough so it coats everything without being gloppy or dry after baking.
- Garlic powder and onion powder: These deepen the ranch flavor and add a savory warmth without the hassle of chopping fresh aromatics.
- Black pepper, parsley, and dill: A little extra seasoning makes the sauce taste homemade instead of straight from a bottle.
- Mozzarella cheese: It melts into gooey, golden perfection and creates those irresistible cheese pulls everyone loves.
- Parmesan cheese: Optional but worth it for a nutty, salty crust on top that adds texture contrast.
- Chives or green onions: A fresh garnish that cuts through the richness and makes the dish look like you tried a little harder than you did.
Instructions
- Prep your oven and dish:
- Preheat your oven to 200°C (400°F) and grease a 23x33 cm baking dish with butter or cooking spray. This prevents sticking and makes cleanup so much easier later.
- Cook the pasta:
- Boil the penne in salted water until it's just al dente, then drain it well. Undercooking it slightly is key because it will continue cooking in the oven and you don't want mushy noodles.
- Make the ranch sauce:
- Whisk together the ranch dressing, sour cream, milk, garlic powder, onion powder, black pepper, parsley, and dill in a large bowl until smooth. Taste it and adjust the seasoning if you want more garlic or a bit more pepper.
- Combine pasta and chicken:
- Add the drained pasta and cooked chicken to the bowl with the sauce and stir until everything is evenly coated. The sauce should cling to the pasta without pooling at the bottom.
- Fold in the cheese:
- Stir in about 1 1/2 cups of the mozzarella so it gets mixed throughout the dish. This ensures cheesy bites in every forkful, not just on top.
- Assemble and top:
- Transfer everything to your prepared baking dish and spread it out evenly, then sprinkle the remaining mozzarella and the parmesan over the top. The cheese layer should cover most of the surface 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 edges are bubbling. If you want extra browning on top, turn on the broiler for the last minute or two but watch it closely.
- Rest and serve:
- Let the bake sit for about 5 minutes before serving so the sauce thickens slightly and doesn't run everywhere when you scoop it. Sprinkle with chives or green onions if you have them and serve it hot.
Save The first time I brought this to a potluck, I watched a friend scrape the corners of the dish with her fork, hunting for the crispy cheese bits stuck to the edges. She looked up at me and said it tasted like a hug in casserole form. I've never found a better description. There's something about the way the creamy sauce, tender chicken, and bubbly cheese come together that feels less like dinner and more like care made visible.
Making It Your Own
I've tossed in cooked bacon pieces when I had some leftover from breakfast, and the smoky, salty crunch took it to another level. Sautéed mushrooms work beautifully if you want to sneak in some vegetables without anyone complaining. You can also swap half the mozzarella for sharp cheddar if you like a bolder cheese flavor. One friend of mine stirs in a handful of frozen peas right before baking and swears it makes her feel better about serving it to her kids.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to four days, and I've reheated individual portions in the microwave with great results. If you're reheating a larger amount, cover it with foil and warm it in a 175°C (350°F) oven for about 20 minutes, then uncover it for the last few minutes to crisp up the top again. I've also frozen this before baking by assembling it, wrapping it tightly, and freezing for up to two months, then baking it straight from frozen with an extra 15 minutes of oven time.
Serving Suggestions
This is rich enough to be the star of the meal, but I like to serve it with a simple green salad dressed in lemon vinaigrette to cut through the creaminess. Garlic bread is always a hit on the side, especially for soaking up any extra sauce on the plate. If you're feeding a crowd, it pairs well with roasted vegetables or a light coleslaw.
- A crisp Caesar salad with plenty of lemon balances the richness perfectly.
- Garlic knots or cheesy breadsticks make it feel like an indulgent dinner without much extra effort.
- Steamed green beans or roasted broccoli add a fresh, vegetal contrast that rounds out the plate.
Save This is the kind of recipe that doesn't demand perfection but still delivers every single time. Make it once and it'll become part of your regular rotation, the dish you turn to when you need something easy, comforting, and guaranteed to disappear from the pan.
Cooking Q&A
- → Can I use uncooked chicken for this dish?
It's best to use pre-cooked chicken to ensure proper cooking times and even texture. If using raw chicken, cut it into small pieces, cook thoroughly in a skillet first, then proceed with the casserole assembly.
- → How far in advance can I prepare this casserole?
You can assemble the casserole up to 24 hours ahead and refrigerate it covered. Simply increase baking time by 10-15 minutes if baking directly from cold. This makes it convenient for meal planning.
- → What pasta shapes work best as substitutes?
Rigatoni, rotini, or farfalle are excellent alternatives to penne. Choose shapes with ridges or hollows that catch the creamy sauce well. Cook al dente so the pasta maintains texture during baking.
- → Is there a way to make this dish lighter?
Use reduced-fat sour cream and ranch dressing, substitute part of the mozzarella with a lighter cheese, or increase vegetable additions like broccoli or bell peppers. These swaps reduce calories while maintaining creaminess.
- → Why is my casserole watery or too thick?
Consistency depends on the ranch dressing and sour cream brands used. Add milk gradually to reach desired thickness before baking. If too watery after baking, the pasta absorbed excess moisture—reduce liquid next time.
- → Can I freeze this casserole after baking?
Yes, cool completely and freeze in an airtight container for up to 3 months. Reheat covered at 160°C until warmed through, about 25-30 minutes. The texture remains pleasant after freezing.