Cheesy Chicken Pasta (Printable Version)
A cheesy chicken and spaghetti bake with a rich, tangy ranch sauce. It's topped with melty mozzarella and Parmesan for the perfect finishing touch.
# Ingredients:
→ Pasta
01 -
12 oz of spaghetti, uncooked
→ Creamy Sauce
02 -
Two 10.5 oz cans of cream of chicken soup (condensed)
03 -
1 cup of sour cream
04 -
1 cup chicken broth (low sodium)
05 -
1 tablespoon of ranch seasoning powder
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
Black pepper, as much as you like
→ Protein & Cheese
09 -
2 cups of rotisserie or cooked chicken, shredded or chopped
10 -
1/2 cup of Parmesan cheese, freshly grated
11 -
2 cups of mozzarella cheese, grated
# Steps:
01 -
Turn the oven on to 375°F and set the oven rack in the upper third. In a big pot, boil water and cook the spaghetti, stopping 2 minutes earlier than the box instructions say.
02 -
At the same time, grab a medium-sized bowl and combine chicken soup, sour cream, broth, ranch seasoning, onion and garlic powders, and pepper. Then mix in the chicken.
03 -
Get the spaghetti drained and place it into a 9x13 baking dish. Pour the sauce and chicken mixture onto the noodles, and mix it all up so it's coated.
04 -
Spread out the pasta so it's flat, then sprinkle the mozzarella and Parmesan over the top. Bake, uncovered, for 20 minutes or until the top is nice and bubbly.
05 -
If you’d like, broil the top for a couple minutes to get a golden crust on the cheese. Watch it closely so it doesn't burn!
# Notes:
01 -
This yummy bake is creamy, cheesy, and loaded with flavor from ranch seasoning—plus, no complicated ingredients here!
02 -
Before you reach for more salt, give it a taste first. Chicken soup, broth, ranch powder, and Parmesan already have plenty.
03 -
12 oz of pasta is about three-quarters of a standard 16 oz box. Feel free to use the whole box if you like it less saucy.
04 -
If you're watching your sodium intake, use low-sodium canned broth and soup or DIY some ranch mix at home.