Description
Creamy, tangy, and loaded with flavor, this Cheesy Ranch Chicken Pasta might just become your new weeknight dinner obsession. One bite and you’ll wonder where it’s been all your life.
Ingredients
Scale
- 1 lb (450g) pasta (penne, rotini, or farfalle)
- 1½ lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons (30ml) olive oil
- 3 cloves garlic, minced
- 2 tablespoons (16g) ranch seasoning mix
- 4 oz (115g) cream cheese, softened and cubed
- 1 cup (240ml) chicken broth
- 1 cup (240ml) whole milk
- 2 cups (225g) shredded cheddar cheese
- 1 cup (115g) shredded mozzarella cheese
- ½ cup (50g) grated Parmesan cheese
- 3 tablespoons fresh chopped parsley
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente, about 8-10 minutes. Reserve ½ cup pasta water before draining.
- Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes until golden and cooked through. Set aside.
- In the same skillet, sauté garlic for 30 seconds. Add ranch seasoning and stir for another 30 seconds.
- Pour in chicken broth and milk, scraping up browned bits. Bring to a simmer and add cream cheese, whisking until melted and smooth.
- Remove from heat and gradually stir in cheddar and mozzarella cheeses until fully melted and sauce is smooth.
- Return chicken to skillet along with drained pasta. Toss until well coated, adding reserved pasta water if needed for consistency.
- Sprinkle with Parmesan cheese and parsley. Cover and let rest for 2-3 minutes before serving.