Save Pin My sister called me one Tuesday night, frazzled after work, asking what she could make with leftover rotisserie chicken and a box of pasta. I rattled off this recipe from memory, and she texted me a photo an hour later with the caption just saved dinner night. That bubbly, golden top and the way the ranch sauce clings to every piece of penne became her weeknight rescue. Now she makes it almost every other week, and I smile every time she mentions it.
I remember the first time I pulled this out of the oven for a small dinner with friends. The cheese was crackling at the edges, and the smell of dill and garlic filled the kitchen. Everyone went quiet for a moment, then someone said, this is exactly what I needed tonight. It became the dish I make when I want to feed people something warm and uncomplicated, the kind of meal that lets everyone relax.
Ingredients
- Penne pasta (300 g): The ridges catch the creamy sauce beautifully, and it holds up well in the oven without turning mushy.
- Cooked chicken breast (2 cups, diced or shredded): Rotisserie chicken is my secret shortcut here, it adds flavor and saves time.
- Ranch dressing (1 cup): This is the flavor backbone, tangy and herby, look for one with buttermilk if you can.
- Sour cream (1 cup): It adds body and a subtle tang that balances the richness of the cheese.
- Whole milk (1/2 cup): Thins the sauce just enough so it coats every piece of pasta without being gluey.
- Garlic powder (1/2 tsp): A gentle, mellow garlic presence that blends into the background.
- Onion powder (1/2 tsp): Adds a sweet, savory depth that fresh onion sometimes overpowers.
- Black pepper (1/4 tsp): Just a whisper of heat to wake up the creamy elements.
- Dried parsley (1/2 tsp): Brings a hint of freshness even in its dried form.
- Dried dill (1/2 tsp): This is the herb that makes people ask what is that flavor, it is bright and slightly pickled tasting.
- Shredded mozzarella cheese (2 cups): Melts into gooey, golden perfection and creates that irresistible top layer.
- Grated parmesan cheese (1/2 cup, optional): Adds a nutty, salty finish that crisps up beautifully in the oven.
- Fresh chives or green onions (2 tbsp, chopped): A bright, fresh garnish that cuts through the richness right before serving.
Instructions
- Prep the Oven and Dish:
- Preheat your oven to 200°C (400°F) and grease a 23x33 cm (9x13 inch) baking dish with butter or cooking spray. This step ensures nothing sticks and the edges get golden.
- Cook the Pasta:
- Boil the penne in salted water until al dente, drain it well, and set aside. The pasta will continue cooking in the oven, so undercooking it slightly is key.
- Make the Creamy Ranch Sauce:
- In a large bowl, whisk together ranch dressing, sour cream, milk, garlic powder, onion powder, black pepper, parsley, and dill until the mixture is smooth and pourable. Taste it, this is your chance to adjust seasoning before everything goes in the oven.
- Combine Pasta and Chicken:
- Add the cooked pasta and chicken to the sauce, stirring gently until every piece is coated. Fold in 1 1/2 cups of the mozzarella so it melts into the sauce as it bakes.
- Assemble in the Baking Dish:
- Transfer the mixture into your prepared dish, spreading it evenly. Sprinkle the remaining mozzarella and parmesan on top, covering the surface completely.
- Bake Until Golden:
- Slide the dish into the oven and bake for 20 to 25 minutes, until the cheese is melted, bubbly, and starting to brown at the edges. The aroma will tell you when it is ready.
- Rest and Garnish:
- Let the bake sit for 5 minutes after pulling it from the oven, this helps the sauce set slightly. Scatter chopped chives or green onions over the top before serving.
Save Pin One evening, my neighbor brought over a casserole dish she borrowed months earlier, and I handed her a warm pan of this in return. She stood in my doorway, holding it with oven mitts, and said, I am not sharing this with my husband. We both laughed, but I think she meant it. That is when I realized this dish has a way of making people possessive, in the best way.
Storing and Reheating
Leftovers keep beautifully in the fridge for up to four days, covered tightly. I reheat individual portions in the microwave with a splash of milk to loosen the sauce, or I warm the whole dish in a low oven covered with foil. It somehow tastes even better the next day when the flavors have melded together overnight.
Customizing the Flavor
I have stirred in crumbled bacon, sautéed mushrooms, and even a handful of spinach depending on what I had around. A friend swapped half the mozzarella for sharp cheddar and said it added a bold, tangy kick she loved. This recipe is forgiving and adaptable, so do not be afraid to make it your own.
Serving Suggestions
I usually serve this with a simple green salad dressed in lemon vinaigrette and some crusty bread to soak up any extra sauce. It is hearty enough to stand alone, but those bright, acidic sides balance the richness perfectly.
- Pair it with roasted broccoli or green beans for a pop of color and texture.
- A light cucumber salad with dill echoes the herbs in the dish beautifully.
- Garlic bread is always a crowd pleaser and takes less than ten minutes to make.
Save Pin This is the kind of recipe that quietly becomes part of your rotation, the one you make when you are tired but still want something that feels like a hug. I hope it finds a spot in your kitchen, too.
Recipe FAQs
- → Can I use fresh chicken instead of pre-cooked?
Yes. Season and bake chicken breasts at 190°C (375°F) for 20–25 minutes until internal temperature reaches 75°C (165°F), then dice or shred before mixing into the sauce.
- → What pasta shape works best?
Penne is ideal for trapping the creamy sauce, but rigatoni, fusilli, or farfalle work equally well. Cook to al dente so it firms up slightly during baking.
- → How do I make this dish gluten-free?
Substitute with certified gluten-free penne pasta and verify that your ranch dressing, sour cream, and all packaged ingredients are gluten-free. The sauce itself contains no gluten.
- → Can I prepare this ahead of time?
Yes. Assemble the casserole up to 24 hours in advance, cover with foil, and refrigerate. Add 5–10 minutes to baking time if baking from cold.
- → What cheese combinations enhance the flavor?
Try blending cheddar with mozzarella for a richer taste, or add gruyère for depth. Parmesan on top creates extra crispness. Adjust total cheese to 2.5 cups if using multiple varieties.
- → How do I know when the casserole is fully baked?
The cheese should be melted and bubbling at the edges, with the top golden brown. A slight jiggle in the center is normal; it sets as it cools.