Cheesy Ranch Chicken Pasta Bake (Print Version)
# Ingredients:
→ Pasta & Chicken
01 -
12 ounces spaghetti (3/4 of a regular package)
02 -
2 cups shredded rotisserie chicken
→ Creamy Sauce Base
03 -
2 cans cream of chicken soup (10.5 ounces each)
04 -
1 cup sour cream
05 -
1 cup low-sodium chicken broth
→ Seasonings
06 -
1 tablespoon ranch seasoning mix (Hidden Valley works great)
07 -
1/2 teaspoon onion powder
08 -
1/2 teaspoon garlic powder
09 -
Fresh black pepper to taste
→ Cheese Topping
10 -
2 cups shredded mozzarella
11 -
1/2 cup freshly grated parmesan
# Instructions:
01 -
Get your oven heated to 375°F and move the rack to the top third. This helps get that perfect cheese melt on top.
02 -
Boil your spaghetti for 2 minutes less than what the package says - it'll finish cooking in the oven. You want it slightly firm for now.
03 -
In a bowl, stir together the cream of chicken soup, sour cream, chicken broth, ranch seasoning, and all the spices. Fold in your shredded chicken until everything's well mixed.
04 -
Drain the pasta and spread it in a 9x13 baking dish. Pour over your creamy chicken mixture and give everything a good toss until the pasta is evenly coated.
05 -
Sprinkle on both cheeses and pop it in the oven, uncovered, for about 20 minutes until hot and bubbly. For extra color, broil for a minute or two at the end - just keep an eye on it!
# Notes:
01 -
If you love extra sauce, stick with 12 ounces of pasta. For a less saucy version, use the whole 16-ounce package.
02 -
Watch the salt - the soups, broth, ranch mix, and cheese all bring their own saltiness. Taste before adding any extra.
03 -
For less sodium, use low-sodium soup and broth, or try making your own ranch seasoning mix.