Save My neighbor knocked on my door one Tuesday evening holding an empty casserole dish and asking if I had that ranch pasta recipe. I'd brought it to a potluck three weeks prior, and apparently her kids hadn't stopped asking for it since. That's when I realized this wasn't just another baked pasta, it was the kind of dish that sticks in people's minds long after the last bite. The creamy ranch sauce clings to every piece of penne, the chicken makes it hearty enough to satisfy anyone, and that bubbly golden cheese on top seals the deal.
I first made this on a rainy Friday when I had leftover rotisserie chicken sitting in the fridge and no clear plan for dinner. I mixed the ranch with sour cream on a whim, tossed in some cooked penne, and baked it all under a blanket of mozzarella. The smell that filled the kitchen was enough to bring my teenager out of his room without being called. We ate straight from the baking dish with forks, standing at the counter, and I knew I'd be making this one again.
Ingredients
- Penne pasta: The tube shape holds onto the creamy sauce better than flat noodles, and cooking it just to al dente prevents it from turning mushy in the oven.
- Cooked chicken breast: Rotisserie chicken is my go to for speed, but any cooked chicken works, whether it's diced, shredded, or even leftover grilled pieces.
- Ranch dressing: This is the backbone of the sauce, bringing that tangy, herby flavor everyone recognizes and loves.
- Sour cream: It adds richness and a slight tang that balances the creaminess of the ranch without making the dish too heavy.
- Whole milk: Just enough to loosen the sauce so it coats the pasta evenly, you can use two percent if that's what you have on hand.
- Garlic powder: A little goes a long way in deepening the savory notes without overpowering the ranch.
- Onion powder: It adds a subtle sweetness and complexity that rounds out the flavor.
- Black pepper: Freshly ground is best, but pre ground works fine, just don't skip it because it adds a gentle kick.
- Dried parsley: A hint of green flavor that brightens the sauce without needing fresh herbs.
- Dried dill: This is what makes the ranch taste authentic, that unmistakable herby note that ties everything together.
- Shredded mozzarella cheese: Melts beautifully and creates that stretchy, golden top layer everyone fights over.
- Grated parmesan cheese: Optional but worth it, it adds a salty, nutty finish that makes the top extra crispy.
- Fresh chives or green onions: A sprinkle at the end adds a pop of color and a mild onion flavor that feels fresh against the richness.
Instructions
- Prep the oven and dish:
- Turn your oven to 200 degrees Celsius and give your baking dish a good coating of butter or nonstick spray. This keeps the cheesy edges from sticking and makes cleanup so much easier.
- Cook the pasta:
- Boil the penne in salted water until it still has a little bite, then drain it well. You want it just shy of fully cooked because it will finish in the oven and soak up some of that creamy sauce.
- Make the ranch sauce:
- In a big bowl, whisk the ranch dressing, sour cream, milk, and all the seasonings until everything is smooth and well blended. Taste it if you want, it should be creamy, tangy, and lightly herbed.
- Combine pasta and chicken:
- Toss the drained pasta and chicken into the sauce, stirring until every piece is coated. The chicken should nestle into the pasta so every forkful has a bit of everything.
- Fold in the cheese:
- Stir in most of the mozzarella, saving some for the top. The cheese will start to melt a little from the warmth of the pasta, which helps it all stick together.
- Transfer to the baking dish:
- Spread the pasta mixture evenly in your prepared dish, then sprinkle the remaining mozzarella and parmesan over the top. Don't be shy, that top layer is what gets golden and bubbly.
- Bake until golden:
- Slide the dish into the oven and bake for 20 to 25 minutes, watching for the cheese to melt and the edges to turn golden brown. The smell will tell you when it's ready.
- Rest and garnish:
- Let the bake sit for five minutes after you pull it out, this helps the sauce thicken up so it doesn't run everywhere when you scoop it. Scatter chives or green onions on top for a fresh finish.
Save The best part about this dish is how it brings people to the table without any fuss. I've served it at casual dinners, brought it to friends who just had a baby, and made it on nights when I just needed something warm and reliable. Every time, it disappears fast, and someone always asks if there's more in the kitchen. It's the kind of food that makes people feel cared for without you having to say a word.
How to Store and Reheat
Leftovers keep well in an airtight container in the fridge for up to three days. I like to reheat individual portions in the microwave with a damp paper towel over the top to keep the pasta from drying out. If you're reheating the whole dish, cover it with foil and warm it in a 175 degree Celsius oven for about 20 minutes, then uncover for the last five to crisp up the cheese again.
Swaps and Variations
You can easily swap the penne for rigatoni, ziti, or even bowtie pasta, just keep the shape sturdy enough to hold the sauce. If you want a little crunch, toss in some cooked bacon bits or sauteed mushrooms before baking. For a lighter version, use Greek yogurt in place of sour cream and reduce the cheese by half, it won't be as indulgent but it's still tasty. A mix of cheddar and mozzarella gives the dish a sharper, richer flavor if you're in the mood for something bolder.
Serving Suggestions
This bake is hearty enough to stand on its own, but I like to serve it with a simple green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread or a crusty baguette is perfect for scooping up any sauce left on the plate. If you're feeding a crowd, pair it with roasted broccoli or steamed green beans for a bit of color and crunch.
- Add a handful of baby spinach to the pasta mixture before baking for a pop of green and extra nutrition.
- Top with crispy fried onions in the last five minutes of baking for a fun, crunchy contrast.
- Serve with a sprinkle of red pepper flakes on the side for anyone who likes a little heat.
Save This is the kind of recipe you'll make again and again, not because it's fancy, but because it works. It feeds people, it makes them happy, and it never lets you down.
Recipe Questions & Answers
- → Can I use fresh or rotisserie chicken instead?
Yes, rotisserie chicken is a convenient shortcut that saves time. Simply shred or dice it and add to the sauce. Fresh cooked chicken breast works equally well and allows you to control the seasoning.
- → What temperature should the oven be set to?
Preheat your oven to 200°C (400°F). This temperature ensures the pasta mixture heats through while the cheese topping melts and develops a golden-brown color in 20-25 minutes.
- → Can I make this gluten-free?
Absolutely. Substitute regular penne with gluten-free penne pasta. Be sure to check all packaged ingredients, particularly the ranch dressing, as some brands may contain gluten or other allergens.
- → How can I customize the cheese flavor?
Try blending cheddar and mozzarella for a richer, more complex taste. You can also add extra parmesan on top for sharpness, or experiment with gruyere for depth.
- → What are some good add-ins for extra flavor?
Cooked bacon bits add smoky richness, while sautéed mushrooms provide earthiness. Caramelized onions, fresh herbs like chives and green onions, or diced sun-dried tomatoes are excellent options.
- → How long should the dish cool before serving?
Allow 5 minutes of resting time after removing from the oven. This helps the casserole set slightly, making it easier to portion and serve while remaining warm and creamy.