Save My neighbor brought this over on a Tuesday night when I was drowning in deadlines and had nothing planned for dinner. One bite and I stopped everything. The creamy ranch sauce clung to every piece of penne, the chicken was tender, and that golden bubbly cheese on top had just enough crunch. I asked for the recipe immediately, and she laughed and said it was the easiest thing she ever made.
I made this for my kids after their soccer practice one Saturday, and they devoured it before I even sat down. My youngest, who usually picks at pasta, scraped his plate clean and asked if we could have it every week. It became our official busy-weeknight dinner, the one I turn to when I need something reliable and warm.
Ingredients
- Penne pasta: The ridges catch the creamy sauce beautifully, and cooking it just to al dente means it will not turn mushy in the oven.
- Cooked chicken breast: I use rotisserie chicken most of the time because it saves so much effort, and the seasoning adds a little extra flavor.
- Ranch dressing: This is the soul of the dish, bringing tang and richness that coats every bite.
- Sour cream: It adds body to the sauce and keeps it from being too thin or too heavy.
- Whole milk: Just enough to loosen the sauce so it blends smoothly with the pasta.
- Garlic powder and onion powder: These bring a savory depth without the hassle of chopping fresh aromatics.
- Black pepper, parsley, and dill: Simple herbs that brighten the ranch and give it a homemade feel.
- Mozzarella cheese: Melts into gooey perfection and creates that irresistible golden top layer.
- Parmesan cheese: Optional, but it adds a nutty, salty finish that makes the top even crispier.
- Chives or green onions: A fresh pop of color and mild onion flavor right before serving.
Instructions
- Get the oven ready:
- Preheat to 200°C (400°F) and grease your baking dish so nothing sticks. This step is easy to forget, but it makes cleanup so much easier.
- Cook the pasta:
- Boil the penne in salted water until just al dente, then drain it well. The pasta will continue cooking in the oven, so undercooking slightly here is key.
- Make the ranch sauce:
- Whisk together ranch dressing, sour cream, milk, and all the seasonings until smooth and creamy. Taste it now, because this is your chance to adjust the flavor.
- Combine everything:
- Toss the pasta and chicken into the sauce, stirring until every piece is coated. Fold in most of the mozzarella, saving some for the top.
- Assemble the bake:
- Spread the mixture into your prepared dish and sprinkle the remaining mozzarella and parmesan over the top. Make sure it is evenly distributed for that perfect golden crust.
- Bake until bubbly:
- Slide it into the oven and bake for 20 to 25 minutes, watching for the cheese to turn golden and the edges to bubble. Let it rest for five minutes before serving so the sauce can settle and you do not burn your tongue.
Save The first time I served this at a potluck, someone asked if I had catered it. I laughed and told them it took me less time than driving to pick up takeout. That is when I realized how much people love something that tastes fancy but does not require a culinary degree.
Making It Your Own
I have added crispy bacon bits on top for my husband, who thinks everything is better with bacon. My sister stirs in sautéed mushrooms and spinach to sneak in vegetables. You can also swap half the mozzarella for sharp cheddar if you want a bolder, tangier cheese pull.
Storing 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 freeze it before baking, then thaw overnight and bake fresh when you need it.
What to Serve Alongside
A simple green salad with a tangy vinaigrette cuts through the richness perfectly. Garlic bread is always a hit, and roasted broccoli or green beans add a nice crunch. Sometimes I just serve it on its own because it is hearty enough to stand alone.
- Use rotisserie chicken to save time and add extra seasoning without any effort.
- Taste the sauce before mixing it in, because ranch dressings vary in saltiness and tang.
- Cover the dish with foil for the first 15 minutes if the top is browning too quickly, then uncover to finish.
Save This dish has become my go-to when I want to feel like I have my life together, even on the messiest days. It is warm, reliable, and always welcome at the table.
Recipe FAQs
- → Can I use frozen chicken for this dish?
Yes, you can use frozen chicken breast. Thaw it completely and cook it through before dicing or shredding. Alternatively, rotisserie chicken saves time and adds excellent flavor.
- → How do I prevent the pasta from becoming overcooked?
Cook the penne until just al dente before combining with the sauce. Since it will continue cooking in the oven, slightly undercooking at the stovetop helps maintain the best texture.
- → What can I substitute for ranch dressing?
You can make a homemade ranch using sour cream, mayonnaise, garlic powder, onion powder, and fresh herbs. Alternatively, try Italian dressing or a garlic parmesan cream sauce for variation.
- → Can I prepare this ahead and bake later?
Yes, assemble the casserole completely in the baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. Bake directly from the fridge, adding 5-10 minutes to the cooking time.
- → Is there a gluten-free option?
Use gluten-free penne pasta and verify that all packaged ingredients, especially ranch dressing, are certified gluten-free to avoid cross-contamination.
- → What temperature should the oven be for best results?
Preheat to 200°C (400°F) for even cooking. This temperature melts the cheese beautifully and creates a golden top without drying out the chicken or pasta.