Description
2 chicken breasts, diced
1 tablespoon olive oil
1 packet ranch seasoning mix
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
2 cups pasta (penne or rotini work well)
1 cup chicken broth
1 cup heavy cream
1 cup shredded mozzarella cheese
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions:
Heat the olive oil in a large skillet over medium heat. Add the diced chicken and cook for 5-7 minutes, or until the chicken is browned and cooked through.
Remove the chicken from the skillet and set aside.
In the same skillet, add the chicken broth and bring to a simmer. Stir in the ranch seasoning mix, garlic powder, onion powder, and paprika. Let the broth
simmer for about 2-3 minutes to allow the flavors to meld.
Add the pasta to the skillet and cook according to package instructions, adding more chicken broth or water as needed to keep the pasta submerged and cook
evenly.
Once the pasta is cooked, stir in the heavy cream and shredded mozzarella cheese. Continue cooking until the sauce becomes creamy and thickens slightly.
Return the cooked chicken to the skillet and stir until everything is well combined and heated through. Taste and adjust seasoning with salt and pepper as
needed.
Garnish with fresh parsley and serve immediately.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 420 kcal per serving
Servings: 4
Step-by-Step Guide
1. Prep & Sear: Dice two chicken breasts. Heat 1 tbsp olive oil in a large skillet over medium heat. Add chicken, season with a pinch of salt and pepper, and cook for 5-7 minutes until browned and cooked through. Remove and set aside.
2. Build the Flavor Base: In the same skillet, pour in 1 cup of chicken broth and bring to a simmer. Whisk in 1 packet of ranch seasoning, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp paprika. Simmer for 2-3 minutes.
3. Cook the Pasta: Add 2 cups of dry pasta (penne or rotini) to the skillet, ensuring it’s mostly submerged in the broth. Cook according to package directions, stirring frequently and adding a splash of water or extra broth if needed.
4. Create the Sauce: Once pasta is al dente, reduce heat to low. Stir in 1 cup of heavy cream and 1 cup of shredded mozzarella. Stir constantly until the cheese melts and the sauce thickens slightly, about 2-3 minutes.
5. Combine & Finish: Return the cooked chicken to the skillet. Stir everything together until heated through. Taste and adjust salt and pepper. Garnish with fresh parsley and serve immediately.
Serving Suggestions
This rich and creamy pasta is a complete meal on its own, but it pairs beautifully with a simple side salad dressed with a light vinaigrette to cut through the richness. Garlic bread or a crusty baguette is perfect for soaking up the extra sauce. For a vegetable boost, stir in a handful of fresh spinach or sun-dried tomatoes with the cream.
How-to Summary
Sear diced chicken and set aside. In the same pan, simmer broth with ranch seasoning and spices. Cook pasta directly in this flavorful broth. Finish the sauce with heavy cream and mozzarella cheese, then stir the chicken back in. Serve hot, garnished with parsley.
Frequently Asked Questions
Can I use a different protein? Absolutely. This recipe works well with shrimp, ground Italian sausage, or even meatless alternatives like chickpeas or sautéed mushrooms.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or broth to loosen the sauce.
Can I make this dish less heavy? Yes. Substitute the heavy cream with half-and-half or whole milk mixed with a tablespoon of flour for thickening. The sauce will be lighter but still creamy.
What if I don’t have a ranch seasoning packet? You can make a quick substitute by mixing 2 tbsp dried parsley, 1 1/2 tsp garlic powder, 1 1/2 tsp onion powder, 2 tsp dried dill, and 1 tsp each of salt and black pepper. Use about 2-3 tablespoons of this mix.
Is this recipe freezer-friendly? Cream-based sauces can separate when frozen and thawed. For best results, freeze the cooked, seasoned chicken separately and prepare the pasta fresh when ready to eat.
Common Mistakes to Avoid
- Overcooking the Chicken: Cook just until no longer pink inside to keep it tender. It will heat through again at the end.
- Not Stirring While Cooking Pasta: Stir the pasta frequently as it cooks in the broth to prevent sticking and ensure even cooking.
- Adding Cheese on High Heat: Always reduce the heat to low before adding the mozzarella to prevent it from becoming grainy or seizing up.
- Using Pre-Shredded Cheese with Anti-Caking Agents: For the smoothest sauce, shred your own mozzarella from a block, as pre-shredded cheese doesn’t melt as seamlessly.
Conclusion
This Creamy Ranch Chicken Pasta is the ultimate 30-minute comfort food, perfectly balancing tangy ranch flavor with a rich, cheesy sauce. Its one-pan method makes preparation simple and cleanup a breeze. By following the detailed steps and avoiding common pitfalls, you can create a consistently delicious, crowd-pleasing meal any night of the week. Don’t forget to customize it with your favorite add-ins and sides.
