Ranch Chicken Spaghetti

5 from 2 votes

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.

Prep Time5

Cook Time35

Total Time40

Course: Main Course

Cuisine: American

Keyword: ranch chicken spaghetti

Servings:

Author: Natasha Bull

Ingredients

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

Instructions

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 9x13 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!).

Notes

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