Name: Dump-and-Bake Ranch Chicken Pasta
Ingredients: 1 ½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces; 12 oz uncooked pasta (penne, rotini, or shells); 2 cups chicken broth; 1 cup milk or heavy cream; 1 packet ranch seasoning mix; 1 cup shredded cheddar cheese; 1 cup shredded mozzarella cheese; 2 tablespoons butter, cut into small pieces; ½ teaspoon black pepper; Optional: cooked bacon bits or chopped parsley for topping

Ingredients

Scale

1 ½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
12 oz uncooked pasta (penne, rotini, or shells)
2 cups chicken broth
1 cup milk or heavy cream
1 packet ranch seasoning mix
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
2 tablespoons butter, cut into small pieces
½ teaspoon black pepper

Optional: cooked bacon bits or chopped parsley for topping

Instructions

Step 1: Preheat the Oven

Preheat oven to 400°F (205°C). Lightly grease a 9×13-inch baking dish with nonstick spray.

Step 2: Add the Ingredients

Spread uncooked pasta evenly in the baking dish. Add the raw chicken pieces on top. Sprinkle ranch seasoning mix and black pepper evenly over everything.

Step 3: Add Liquids and Butter

Pour chicken broth and milk (or cream) evenly over the pasta and chicken. Gently press pasta down so it’s mostly submerged. Dot the top with butter pieces.

Step 4: Bake Covered

Cover the dish tightly with foil and bake for 35–40 minutes, or until the pasta is tender and chicken is fully cooked.

Step 5: Add Cheese and Finish

Remove foil, stir gently, and sprinkle cheddar and mozzarella cheese evenly over the top. Return to the oven uncovered and bake for 10–15 minutes, until cheese is melted and bubbly. Let rest 5 minutes before serving.

Notes

Pasta should be mostly submerged to cook evenly.
Cut chicken into uniform pieces for consistent doneness.
Keep dish tightly covered during first bake to trap steam.
Sauce thickens as it rests after baking.