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This ranch chicken spaghetti recipe is a creamy and cheesy pasta bake that’s made with no fancy ingredients! Zesty ranch seasoning is a great shortcut in this simple family meal.
Why you’ll love it
There’s a lot to get excited about in this ranch chicken bake! We’ve got leftover/rotisserie chicken, pasta, plenty of cheese, and the convenience of using cream of chicken soup. Condensed soup is a helping hand in this easy chicken spaghetti.
Prep is super simple for this one, meaning you’re not going to be spending ages in the kitchen after a busy workday. It’s a low-effort chicken and pasta bake with mostly pantry ingredients. The golden parmesan and mozzarella topping is picky eater approved as well!
What you’ll need
- Spaghetti – it’s great for baked pasta recipes
- Condensed soup – we’re using condensed chicken soup for a tried and true shortcut
- Sour cream – for an irresistible creamy quality and a hint of tanginess
- Chicken broth – more savory flavor and moisture
- Seasoning – we are using a combo of ranch seasoning, onion powder, garlic powder, and pepper
- Chicken – use leftover Cooked Chicken or rotisserie
- Cheese – the combo of mozza and parm is so tasty! Grate your own parm for best results.
- This recipe is fairly salty, so if you’re sensitive to salt, be sure to use low-sodium versions of the chicken broth and cream of chicken soup.
- There’s a lot of sauce here! If you prefer less sauce, use the full 16 ounce package of pasta.
How to make ranch chicken spaghetti
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven, and boil the pasta for 2 minutes less than the package directions state. Meanwhile, add the remaining ingredients apart from the cheeses to a bowl and stir. Add the drained spaghetti to a baking dish.
To the baking dish, add the chicken mixture. Toss with the spaghetti, spread evenly, then top with the parm and mozzarella. Bake, uncovered, until hot and bubbly. Broil carefully if desired to brown the cheese.
Substitutions and variations
- Use cream of mushroom soup or cream of celery soup if you prefer.
- You can make a Homemade Ranch Seasoning mix if you need to control the salt in this recipe.
What to serve with ranch chicken spaghetti
Leftovers and storage
- Store for 3-4 days in the fridge in an airtight container.
- Reheat in the microwave or on the stove slowly over a low heat so that the sauce doesn’t separate.
- I don’t recommend freezing cheesy/creamy dishes.
If you made this easy chicken ranch spaghetti, please leave a star rating and comment below! I’d love to hear from you. Tag me #saltandlavender on Instagram with your creations.
Ranch Chicken Spaghetti
- 12 ounces uncooked spaghetti
- 2 (10.5 ounce) cans condensed cream of chicken soup see note
- 1 cup sour cream
- 1 cup low sodium chicken broth
- 1 tablespoon ranch seasoning mix I use Hidden Valley
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Pepper to taste
- 2 cups cooked/rotisserie chicken shredded/chopped
- 1/2 cup freshly grated parmesan
- 2 cups shredded mozzarella
- Preheat the oven to 375F and move the rack to the top third of the oven.
- Boil a large pot of water and cook the pasta 2 minutes less than package directions indicate.
- Meanwhile, combine the chicken soup, sour cream, chicken broth, ranch seasoning, onion powder, garlic powder, and pepper in a medium prep bowl, and then stir in the chicken.
- Drain the spaghetti and add it to a 9×13 casserole dish.
- Pour the bowl contents over the spaghetti and toss. Spread it in an even layer, and then top with the parmesan and mozzarella.
- Bake, uncovered, for 20 minutes or until it's hot and bubbly. You can broil for a few minutes to brown the cheese if desired (watch it so it doesn't burn!).
- Condensed soups, chicken broth, ranch seasoning, and parmesan cheese can all be quite salty, so I recommend waiting until you taste it to add any extra salt. If you’re sensitive to salt, definitely use low sodium versions of the canned soup and chicken broth, and you may want to make a homemade ranch seasoning where you can control the salt.
- 12 ounces of spaghetti is 3/4 of a 16 oz (1 pound) package. There’s a lot of sauce in this recipe, so use the full package if you’re not a big fan of that much richness.
Nutrition information is automatically calculated, so should only be used as an approximation.
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