Chicken Ranch Pasta Bake
Chicken Ranch Pasta Bake is a simple pasta recipe bursting with creamy ranch flavor. This recipe is easy and delicious!
I believe I created my family’s favorite new dinner with this Chicken Ranch Pasta Bake recipe! This amazing pasta casserole is bursting with flavor from the chicken, bacon, ranch seasoning and mozzarella cheese!
My kids adore a good pasta dish and this one knocked their socks right off. 😉 This pasta bake comes together quickly, so it is great for those busy weeknights when we need something simple yet delicious on the dinner table.
The homemade creamy ranch sauce coats the pasta perfectly and ensures lots of flavor in every single bite. While the creamy ranch sauce was cooking, I coated the chicken pieces in ranch seasoning and sautéed them in a non-stick skillet. I let them get really golden-brown and it added lots of extra flavor. It ends up leaving this pasta dish all the more delicious.
I served our Chicken Ranch Pasta Bake with a green side salad and we all enjoyed every single bite. There was only one serving left for dinner the next night, so Kelsey and I had to fight over who got it. haha. Since I’m a nice Momma I let her have it, and she was pretty grateful. 😉
MORE DELICIOUS PASTA RECIPES YOU MAY LIKE:
Chicken Bacon Ranch Baked Penne
Chicken Ranch Pasta Bake
Ingredients
- 10 ounces dried penne pasta
- 1 pound boneless, skinless chicken breasts, cut in 1-inch pieces
- 1 Tablespoon ranch seasoning/dressing mix
Ranch Sauce
- 2 Tablespoons salted butter
- 2 teaspoons minced garlic
- 2 Tablespoons ranch seasoning/dressing mix
- 1/2 Tablespoon all-purpose flour
- 1 pint heavy whipping cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon black pepper
Toppings
- 1 cup shredded Mozzarella cheese
- 4 slices cooked bacon chopped
- fresh chopped parsley optional
Instructions
- In a large pot of boiling water, cook penne pasta until al dente, according to package directions. Drain.
- Season chicken pieces with ranch seasoning. Spray a large non-stick skillet with cooking spray.
- Cook chicken in prepared skillet over medium-high heat until no longer pink in center; about 10 to 12 minutes. Carefully transfer cooked chicken to a large plate. Tent with foil to keep warm. Carefully wipe skillet clean so you can cook the sauce in it.
Ranch Sauce
- Add butter to skillet and melt it over medium heat. Once melted, add garlic and stir until fragrant; about 1 minute. Whisk in ranch seasoning and flour. Cook for 30 seconds whisking constantly. Slowly whisk in heavy whipping cream. Continue to cook and stir for one minute or until mixture starts to boil. Remove from heat and stir in Parmesan cheese until it completely melts. Season sauce with pepper.
- Add drained cooked pasta and cooked chicken to ranch sauce in skillet. Stir to combine. Pour into a greased 9 x 13-inch baking dish.
Toppings
- Top evenly with mozzarella cheese and chopped bacon. Bake in a preheated 375 degree F. oven, uncovered, for 20 minutes or until cheese is melted and bubbling.
- Remove from oven and let cool 5 to 10 minutes before serving. Serve with chopped fresh parsley, if desired. Enjoy!
Notes
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Delicious I made this tonight
5 stars ⭐️ across the board ease of preparation and taste
When you are letting it rest, do you cover it with foil?
You can. Letting it rest is just so it can cool down. I don’t usually cover it while it’s cooling 🙂
Could you make this the night before, refrigerate it, and then bake it the next day?
Can I use precooked chicken? If so, how do I work the ranch in? Thanks
Yes, you can use pre-cooked chicken. I would add the ranch seasoning (that you would normally cook with the chicken) into the sauce mixture. 🙂
I am curious, as well, if you have ever made this the night before , refrigerated it and baked it the next day. Katy asked that question and I don’t see a response.
I want to try the recipe that way but want to make sure the consistency of the sauce will remain the same.
I have not made this the night before and baked the next day. But I have with plenty of other pasta bakes. I think you can loose a little bit of the sauce by doing this. It tends to soak up into the noodles so it may not be as saucy as you like.
I did that… just make sure not to put the mozzarella on top until you’re about to bake that way you can give it a good stir before topping and baking
Can I prepare the dish, then keep in the fridge for the hubby to put in oven later?
Yes, you can definitely prep this in advance. Prepare it all up until be baking time. Cover tightly and store in fridge until you’re ready to bake it 🙂
Do you use bottled ranch dressing or powecered?
Powdered, but you can use bottled ranch to replace my sauce mixture. I have not tried it, but I assume it would work fine.
Can I use actual ranch dressing in place if the powdered mix?
Yes, I think that would work just fine 🙂
Do i use whipped cream
Heavy whipping cream (not whipped cream)
Very good, my wife and I had this for supper. I made it while she took it easy, there’s enough left over for supper tomorrow and mayb the next day.
Yummy. Was very good. Came out better then I thought. Will be making again.
Just made this, super good! After making my bacon, i cooked the chicken pieces in the bAcon grease. (I know not AnyWhere near healthy but so so good ) Also added some extra mozzarella on top for some extra cheesiness! Will definitely make again!
Made this tonight but instead of baking it with mozzarella and bacon on top i just mixed them into the sauce and served as is. My kids loved it. Will make again.
Just made this, it was a hit! FIve stars, deff will make it again.
For the pasta, is it 8 oz dry pasta or 8 oz cooked pasta? Thank you! Cavt wait to make this
8 ounces dry.
I just wanted to hop on here and say thank you for such a comprehensive recipe! I am baking at the last step and I can’t wait to give it a taste when it comes out!
We have made this several times now and our family loves it. My daughter says it’s like a 5 star restaurant! But she’s just sixteen so take that for what it’s worth. Very tasty dish and it will be a staple in our home from now on!
Don, that is so wonderful to hear! Thanks so much for leaving a comment and letting me know. 🙂
Delicious! my son’s gfriend loves pasta So i made this when she joined us for dinner. The ranch dressing was flavorful. I might have Used too Much pasta as the dish waS A bit dry. I’d reduce the mozzarElla next time or blend it with the dish.
i made two batches of the sauce and it was creamy
Hubby said “It’s a keeper!” so will be on the schedule to make again. It was yummy! Thank you 🙂
This was absolutely amazing! My hubby and i both went back for seconds!
DELICIOUS!!! VERY FLAVORFUL
Great recipe, made the sauce with 2% milk instead of heavy cream and added about 1/2 CUP of plain Greek yogurt and some frozen broccoli for some extra protein and a little lighter in calories. It turned out great and would make again.
This was absolutely delicious. Thank you.
Do I necessarily have to use heavy cream or could I use half and half? Would that wor for this recipe?
Heavy cream will make the sauce thicker, but you can use half and half to replace it. It will just be a little thinner of a sauce.
kids loved this one!!
Holly, I rarely leave comments but will say this is a recipe I will make many times, as another reviewer said five star. used rotisserie chicken, bowtie pasta and half and half instead of whip cream. The flavor of the sauce is devine! next time i’ll add some chop celery and bell pepper, maybe a few sliced almonds. Also, because i live alone, I cut leftovers into serving size and froze in foil/bag. to serve, thaw and put in 350 oven until warm. tasted just as great as the first time.
Thank you for commenting and letting me know! I love to hear when recipes are such a success for others 🙂
Big hit for everyone in the family! That is rare in this house!