Ranch Chicken Spaghetti is a creamy baked pasta made with cooked chicken, condensed soup, sour cream, broth, ranch seasoning, Parmesan, and mozzarella. The spaghetti is deliberately undercooked before baking so it can finish in the sauce without becoming soft.
This casserole serves 6. Preparation takes 5 minutes, cooking takes 35 minutes, and the listed total is 40 minutes.
Ranch Chicken Spaghetti Ingredients
Use 12 ounces uncooked spaghetti. For the sauce, gather 2 cans condensed cream of chicken soup, 10.5 ounces each; 1 cup sour cream; 1 cup low-sodium chicken broth; 1 tablespoon ranch seasoning mix; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; and pepper to taste.
Add 2 cups cooked or rotisserie chicken, shredded or chopped, 1/2 cup freshly grated Parmesan, and 2 cups shredded mozzarella. Wait before adding salt: soup, broth, ranch seasoning, Parmesan, and mozzarella already contribute salt.
If you enjoy this recipe, you may also like Copycat Disneyland Beef Birria Grilled Cheese Sandwich.
How to Make Ranch Chicken Spaghetti
- Preheat the oven to 375°F and move a rack to the top third. Bring a large pot of water to a boil.
- Cook 12 ounces spaghetti for exactly 2 minutes less than its package directions specify.
- Meanwhile, stir together both cans of soup, sour cream, broth, ranch seasoning, onion powder, garlic powder, and pepper. Fold in the 2 cups cooked chicken.
- Drain the spaghetti and place it in a 9×13-inch casserole dish. Pour over the sauce and toss thoroughly.
- Spread the mixture evenly. Top with 1/2 cup Parmesan and 2 cups mozzarella.
- Bake uncovered for 20 minutes, until hot and bubbly. If desired, broil for a few carefully watched minutes to brown the cheese.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Undercook the Pasta by Two Minutes
Mix the Sauce While the Water Heats
Use Fully Cooked Chicken
Combine Everything in a 9×13 Dish
Add Parmesan Before Mozzarella
Bake Uncovered at 375°F
Broil Only if More Color Is Wanted
Understanding the Pasta Amount
Serve and Store Safely
A Practical 40-Minute Workflow
Conclusion
Heat the oven to 375°F with a rack in the top third. Cook 12 ounces spaghetti for 2 minutes less than the package time. Mix 2 cans cream of chicken soup, sour cream, broth, ranch seasoning, onion powder, garlic powder, pepper, and 2 cups cooked chicken. Toss with spaghetti in a 9×13 dish, top with Parmesan and mozzarella, and bake uncovered 20 minutes until bubbly. Broil briefly only if desired.
Frequently Asked Questions
- → How long should I boil the spaghetti?
Cook it for exactly 2 minutes less than the package directions, then drain it so it can finish in the oven.
- → Can I use rotisserie chicken?
Yes. Measure 2 cups cooked rotisserie chicken and shred or chop it before adding it to the sauce.
- → Can I use a full 16-ounce spaghetti package?
Yes, if you prefer a less rich sauce-to-pasta ratio. The primary recipe uses 12 ounces.
- → Is broiling required?
No. Broiling for a few closely watched minutes is optional and only adds more color to the melted cheese.