Description
This Ranch Chicken Spaghetti combines zesty ranch flavor with tender chicken in a cheesy baked pasta. Easy comfort food the whole family loves!
Ingredients
Scale
16 oz (454g) spaghetti
2 cups (480g) cooked chicken, shredded or diced (rotisserie chicken works perfectly)
2 tablespoons (30ml) olive oil
1 medium onion, finely diced (about 1 cup)
3 cloves garlic, minced
1 packet (1 oz/28g) ranch seasoning mix
2 cups (480ml) chicken broth
8 oz (226g) cream cheese, softened and cubed
1/2 cup (120ml) sour cream
1 cup (113g) shredded cheddar cheese
1 cup (113g) shredded mozzarella cheese
4 strips bacon, cooked and crumbled (optional)
2 tablespoons fresh parsley, chopped (for garnish)
Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package directions. Reserve 1/2 cup pasta water, then drain pasta and toss with a drizzle of olive oil to prevent sticking.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
- Pour in chicken broth and whisk in ranch seasoning mix until completely dissolved. Bring to a gentle simmer and let reduce slightly for about 2 minutes.
- Reduce heat to low and add cubed cream cheese. Whisk continuously until cream cheese melts completely and sauce becomes smooth, about 3-4 minutes.
- Stir in sour cream until fully incorporated, then add the shredded chicken and half of both cheeses. Mix until chicken is evenly coated and cheese begins to melt.
- Add cooked spaghetti to the sauce, tossing gently to coat every strand. If sauce seems too thick, add reserved pasta water a tablespoon at a time.
- For a baked version, transfer mixture to a greased 9×13 baking dish. Top with remaining cheese and bacon if using. Bake at 350°F for 15-20 minutes until bubbly and golden. For stovetop finish, sprinkle remaining cheese on top, cover for 2-3 minutes until melted, then top with bacon.
- Garnish with freshly chopped parsley before serving.