Description
This Hidden Valley Ranch Chicken Pasta is a creamy, flavorful comfort dish that combines tender chicken, ranch seasoning, and cheese for a quick and satisfying weeknight meal. It’s rich, easy to prepare, and customizable with simple ingredient swaps for any diet.
Ingredients
8 oz (225 g) penne or rotini pasta
1 lb (450 g) boneless, skinless chicken breasts, cubed
2 tbsp olive oil
1 packet (1 oz / 28 g) Hidden Valley Ranch seasoning mix
2 cups (480 ml) chicken broth
1 cup (240 ml) heavy cream
1 cup (100 g) shredded cheddar cheese
½ cup (50 g) grated Parmesan cheese
2 cloves garlic, minced
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Season the cubed chicken with salt, pepper, and a teaspoon of ranch mix.
Heat olive oil in a large skillet over medium-high heat and sear chicken until golden brown and cooked through, about 4–5 minutes per side. Remove and set aside.
In the same skillet, sauté garlic until fragrant. Pour in chicken broth and scrape the pan to deglaze.
Stir in heavy cream and remaining ranch mix; whisk until smooth and simmer for 3–4 minutes.
Cook pasta in salted water until al dente, drain, and reserve ½ cup of pasta water.
Add cooked pasta and chicken to the skillet, followed by cheddar and Parmesan cheese. Stir until melted and creamy.
Adjust consistency with pasta water if needed, then garnish with chopped parsley and serve hot.
Notes
For a lighter version, substitute half-and-half or evaporated milk for the cream.
Add broccoli, bacon, or spinach for extra flavor and texture.
Store leftovers in an airtight container for up to 3 days.
Reheat with a splash of milk or broth to refresh the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 ½ cups)
- Calories: 620
- Sugar: 3 g
- Sodium: 980 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 145 mg