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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.
Try my Baked Chicken Spaghetti (with Rotel) or Million Dollar Spaghetti next.
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.
Helpful tips
- 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.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I use my 9×13 Le Creuset casserole dish here.
- These angled measuring cups are useful to measure everything out.
- Freshly grated parmesan from a block is best! I use a Microplane zester.
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
- This is fairly rich, so balance it out with a dinner roll or fresh crusty bread. Or for a richer pairing, try my Cheesy Garlic Bread.
- For something lighter, try my Super Simple Parmesan Arugula Salad. I enjoy this with a Caesar salad and my 10 Minute Caesar Dressing, though!
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
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 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!).
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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My Ladies group and family loved this spaghetti recipe. I will be making it again.
Wonderful! Thanks for your review, Linda!
My husband doesn’t like sour cream and I can’t trick him by putting it in there! Is there something I could substitute it with?
Hi! I think you could probably leave it out, but you may need to add a little lemon juice or perhaps a 1/4 cup of white wine just to add a little acidity so it doesn’t taste as one dimensional. 🙂
Can other types/shapes of pasta be used? Would I need to make any adjustments to cooking time?
Sure. I’d still undercook it a bit, but cooking time should be similar. I can’t really guess without testing! Let me know how it goes! 🙂
I used the full 16oz of whole wheat spaghetti. 1 can each of cream of chicken and cream of mushroom, freshly grated parm but packaged shredded mozz. Will add frozen peas next time and sprinkle red pepper flakes on my portion. We really liked it! Creamy,cheesy, and quite easy to prepare. Surprised this is 6 servings bc the portions are generous! Not overly salty at all but low sodium creamed soups are also an option in addition to the low sodium broth.
This is awesome, I have made it several time. Try adding some Rao’s Marinara Sauce, half of the jar. Excellent
Thank you, Dennis! Love that idea!
This was amazing!!
Thanks, Patricia!
I made this tonight 4/10/24 and it was delicious. I cut the recipe in half as we only have two people in the household. We have leftovers. Probably not enough for both of us, but it would make a nice lunch portion. Next time I might add some celery and peas.
This was a very welcomed addition to my recipe book.
I’m so happy you liked this one, Cathe!! Appreciate your review!
Used to buy this at a restaurant in Texas, now I can make it! Love your recipe!
That’s so nice to hear, Kathleen!! Thank you!
Now that I’ve found unsalted cream of chicken soup, with no MSG and only 50 milligrams of sodium I might make this, using Trader Joe’s ranch seasoning. I might even substitute unsalted cream of mushroom soup for the cream of chicken soup or use a can of each.
I hope it can be frozen since it makes so many servings.
Hi Susan! Yes, those all sound like good options… let me know how it goes! For future reference, please see the “leftovers & storage” section of my blog posts re: freezing leftovers. I don’t recommend freezing leftovers of this one as cooked pasta and creamy sauces generally don’t lend themselves well to it, but you could try freezing a portion or two to see how it goes. You could probably halve all ingredients and make it in an 8×8 if the full recipe is too much.