Preheat oven to 400 F. Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
Cook the pasta, al dente. Drain and pour into baking dish.
In a large saucepan, whisk together the milk, butter, sour cream, Ranch dressing mix and shredded cheese. Once cheese sauce thickens, stir in the shredded chicken. Pour the cheese-chicken mixture over the pasta in the baking dish and toss gently. Sprinkle the breadcrumbs and grated Parmesan cheese over the top.
Bake in the preheated oven for 20 to 25 minutes, or until breadcrumbs golden on top.
Prepare veggies.
Serve Homemade Chicken & Ranch Macaroni with veggies.
To Freeze: Prepare the macaroni and cheese sauce and combine together into disposable baking tray. Add shredded cheese, breadcrumbs and Parmesan cheese. Cover with foil and freeze up to 6 months in fridge freezer and 12 months in deep freezer. To cook, thaw completely and bake as directed.