Creamy Ranch Chicken Pasta Bake
Creamy Ranch Chicken Pasta Bake is the kind of casserole that turns simple pantry and fridge staples into a full dinner. Rotini catches the sauce well, shredded chicken makes it hearty, and ranch seasoning brings the familiar garlic, onion, herb, and buttermilk flavor that works naturally with melted cheese.
The sauce starts on the stovetop so the bake stays creamy instead of dry. A little flour thickens milk and broth just enough, then cream cheese, cheddar, and mozzarella melt into a smooth base. Adding the pasta while it is slightly firm gives it room to finish cooking in the oven without becoming mushy.
The crunchy topping is deliberately simple: panko, melted butter, and Parmesan. It browns quickly and gives contrast to the soft pasta underneath. If the top browns before the center is hot, cover the dish loosely with foil for the last few minutes.
This bake is best served after a short rest, when the sauce settles around the pasta and scoops cleanly. Pair it with a green salad, roasted broccoli, or crisp celery sticks to balance the richness.
Nutrition (per serving)
Directions
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1
Heat the oven to 375°F and lightly grease a 9-by-13-inch baking dish.
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2
Bring a large pot of salted water to a boil. Cook the rotini for 2 minutes less than the package directions, then drain well.
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3
Melt 3 tablespoons butter in a large skillet or saucepan over medium heat. Add the onion and cook for 4 minutes, stirring often, until softened but not browned.
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4
Stir in the garlic for 30 seconds, then sprinkle in the flour. Cook for 1 minute, stirring constantly, until the flour looks sandy and evenly coats the onion.
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5
Slowly whisk in the milk and chicken broth. Bring to a gentle simmer and cook for 3 to 4 minutes, whisking, until the sauce lightly coats a spoon.
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6
Whisk in the ranch seasoning and cream cheese until smooth. Remove from the heat and stir in the shredded chicken, cheddar, mozzarella, peas, black pepper, and drained pasta.
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7
Spread the mixture evenly in the prepared baking dish. In a small bowl, mix the panko, Parmesan, and 2 tablespoons melted butter, then scatter the topping over the pasta.
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8
Bake for 22 to 25 minutes, until the edges are bubbling and the topping is golden brown.
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9
Let the pasta bake rest for 8 to 10 minutes before serving. Sprinkle with chives just before bringing it to the table.
Ingredients
- Rotini Pasta:12 oz
- Unsalted Butter:3 tbsp
- Yellow Onion, finely chopped:1/2 cup
- Garlic, minced:3 cloves
- All-Purpose Flour:2 tbsp
- Whole Milk:2 cups
- Low-Sodium Chicken Broth:1 cup
- Ranch Seasoning:2 tbsp
- Cream Cheese, cubed and softened:4 oz
- Cooked Chicken, shredded:3 cups
- Sharp Cheddar Cheese, shredded:1 1/2 cups
- Mozzarella Cheese, shredded:1 cup
- Frozen Peas:1 cup
- Black Pepper:1/2 tsp
- Panko Breadcrumbs:3/4 cup
- Parmesan Cheese, finely grated:1/4 cup
- Unsalted Butter, melted:2 tbsp
- Fresh Chives, sliced:2 tbsp
Tips & Notes
- Use rotisserie chicken for the fastest version, but avoid heavily sauced or sweet glazed chicken.
- If using a salty ranch packet, taste the sauce before adding any extra salt.
- For a lighter green vegetable, swap the peas for small broccoli florets that have been blanched for 1 minute.
- Reheat leftovers covered at 325°F with a splash of milk to loosen the sauce.
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