Go Back
- 2 boneless, skinless chicken breasts, diced into bite-sized pieces - 8 ounces penne pasta - 1 tablespoon olive oil - 1 packet (1 ounce) ranch dressing mix - 1 cup heavy cream - ½ cup freshly grated Parmesan cheese - 1 cup cherry tomatoes, halved - 1 cup baby spinach leaves - 1 teaspoon garlic powder - Salt and fresh ground pepper to taste - Fresh parsley, finely chopped (for garnish) Chicken Ranch Pasta is rich and tasty. You will love how simple it is. The main ingredients start with chicken and pasta. I use penne pasta because its shape holds the sauce well. Dicing the chicken into small pieces helps it cook evenly. The ranch dressing mix adds a unique flavor. Heavy cream makes it rich and creamy. Using freshly grated Parmesan cheese gives the dish a nice depth of flavor. Next, we add some vegetables to make it colorful. Cherry tomatoes bring sweetness and brightness. Baby spinach adds a fresh touch. For seasoning, I use garlic powder, salt, and pepper. These enhance the overall taste. Finally, I garnish with fresh parsley. It adds a pop of color and freshness. This dish is not only easy to make but also fun to eat! {{ingredient_image_2}} To cook the penne pasta, start by bringing a large pot of salted water to a rolling boil. This helps to season the pasta as it cooks. Add 8 ounces of penne pasta to the boiling water. Cook it according to the package instructions for about 9 to 11 minutes. You want the pasta to be al dente, which means it should be firm to the bite. To check, taste a piece a minute or two before the time is up. Once it's done, drain the pasta in a colander, but save a small cup of the pasta water. This water can help adjust the sauce later. For the chicken, heat 1 tablespoon of olive oil in a large skillet over medium heat. This is important for getting a nice sear on the chicken. When the oil shimmers, add 2 diced chicken breasts. Season them with salt, pepper, and 1 teaspoon of garlic powder. Cook the chicken for about 5 to 7 minutes. Stir occasionally so it cooks evenly. Make sure the chicken reaches a safe internal temperature of 165°F (75°C) before serving. This keeps the chicken juicy and safe to eat. Now it’s time to make the creamy ranch sauce. In the skillet with the cooked chicken, sprinkle in 1 packet of ranch dressing mix. Then pour in 1 cup of heavy cream. Stir everything well to combine. Let the mixture simmer gently for about 2 to 3 minutes. This helps the flavors meld together. If you want a thicker sauce, you can let it cook for a bit longer. The goal is to create a rich, creamy base for the pasta. To get that creamy texture just right, start with the pasta water. Save a cup of it when you drain the penne. If your sauce is too thick, add a splash of this water. It helps to loosen the sauce without losing flavor. For a smooth sauce, stir your heavy cream slowly into the ranch mix. This prevents lumps. Keep the heat low when mixing to maintain the creaminess. A gentle simmer allows the flavors to blend without curdling. You can boost flavor with spices. Try adding a pinch of cayenne for heat or smoked paprika for depth. Fresh herbs like basil or chives add a bright note. These simple tweaks make a big difference. When it comes to pairing, think about sides. A crisp green salad or garlic bread complements this dish well. The freshness of the salad balances the creaminess of the pasta. Presentation matters. Serve the pasta in individual bowls for a nice touch. Drizzle extra ranch dressing on top for flair, and add a sprinkle of parsley for color. A dash of cracked black pepper gives it a gourmet feel. For sides, consider roasted vegetables or a light coleslaw. These add a nice crunch and flavor contrast to the creamy pasta. Enjoy your meal with a glass of chilled white wine for the perfect finish. Pro Tips Use Fresh Ingredients: Freshly grated Parmesan and ripe cherry tomatoes will elevate the flavor of your dish significantly. Opt for the best quality ingredients you can find. Adjust the Creaminess: If you prefer a lighter dish, substitute half of the heavy cream with chicken broth. This will maintain flavor while reducing calories. Customize the Vegetables: Feel free to add or substitute other vegetables like zucchini, bell peppers, or peas for added color and nutrition. Make Ahead: This dish can be made ahead and stored in the fridge for up to two days. When reheating, add a splash of water or milk to loosen the sauce. {{image_4}} You can swap chicken for other proteins. Shrimp works great here. Just sauté it until pink and cooked through. Turkey is another tasty choice. It adds a nice flavor. For a vegetarian option, use beans or tofu. Tofu absorbs sauce well and adds protein. Beans like black beans or chickpeas are filling and add texture. You don't have to stick to penne pasta. Fusilli or rotini can add fun shapes. These types hold sauce well. For gluten-free needs, try rice or quinoa pasta. They cook differently, so check the package for times. To make a lighter version, use half and half instead of heavy cream. It will still taste creamy. You can also add fun flavors. Try spices like smoked paprika or red pepper flakes. Mixing in different cheeses, like cheddar or mozzarella, can change the taste too. Each tweak makes the dish your own. To keep Chicken Ranch Pasta fresh, place it in an airtight container. Make sure to cool it down to room temperature first. This helps avoid condensation, which makes the pasta soggy. Store it in the fridge for up to three days. When you want to enjoy your leftovers, use the stovetop for best results. Place the pasta in a skillet over low heat. Add a splash of water or cream to keep it creamy. Stir often until it's warmed through. You can also use a microwave, but do it in short bursts. Stir in between to avoid hot spots. If you want to freeze Chicken Ranch Pasta, let it cool completely. Then, place it in a freezer-safe container. Leave some space at the top, as the pasta will expand. You can freeze it for up to two months. To thaw, move the container to the fridge overnight. When ready to eat, reheat it on the stovetop or microwave as mentioned earlier. This method keeps the dish tasty and enjoyable. Yes, you can make Chicken Ranch Pasta in advance. Here are some tips for prepping ahead: - Cook the Pasta: You can cook the pasta and store it separately. This keeps it from becoming mushy. - Prepare the Sauce: Make the creamy ranch sauce and store it in the fridge. Just reheat it before serving. - Cook the Chicken: You can sauté the chicken ahead of time. Store it in an airtight container in the fridge. - Mix Before Serving: Combine everything just before you eat. This keeps the dish fresh and tasty. To add some heat to your Chicken Ranch Pasta, try these suggestions: - Red Pepper Flakes: Sprinkle in some red pepper flakes when cooking the chicken. - Hot Sauce: Drizzle hot sauce into the creamy ranch sauce for an extra kick. - Spicy Ranch Mix: Look for a spicy ranch dressing mix at the store. - Jalapeños: Add diced jalapeños for a fresh and spicy flavor. If you need a substitute for ranch dressing mix, consider these homemade alternatives: - Dried Herbs: Mix equal parts of dried dill, parsley, and chives. - Greek Yogurt: Use Greek yogurt with garlic powder, onion powder, and lemon juice. - Seasoning Blend: Combine garlic powder, onion powder, salt, and black pepper for a quick mix. - Other Dressings: You can also try other creamy dressings, like blue cheese or Caesar, for a twist. In this post, we explored the tasty Chicken Ranch Pasta. We covered main ingredients, cooking techniques, and storage tips. You can swap proteins and pasta types for variety. Remember to adjust the creamy sauce to your liking. With these steps, you can create a dish everyone will love. Enjoy your cooking, and don't hesitate to experiment! Each twist adds a personal touch. Happy eating!

Creamy Ranch Chicken Pasta

A delicious and creamy pasta dish featuring chicken, ranch dressing, and fresh vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 600 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, diced into bite-sized pieces
  • 8 ounces penne pasta
  • 1 tablespoon olive oil
  • 1 ounce ranch dressing mix
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 1 cup cherry tomatoes, halved
  • 1 cup baby spinach leaves
  • 1 teaspoon garlic powder
  • to taste salt and fresh ground pepper
  • for garnish fresh parsley, finely chopped

Instructions
 

  • Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to the package instructions until al dente, usually about 9-11 minutes. Once cooked, drain the pasta and set aside, reserving a small cup of pasta water.
  • In a large skillet, heat the olive oil over medium heat. When the oil shimmers, add the diced chicken, seasoning it with salt, pepper, and garlic powder. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through.
  • Sprinkle in the ranch dressing mix and pour in the heavy cream. Stir thoroughly to combine all ingredients, allowing the mixture to simmer gently for about 2-3 minutes, thickening slightly.
  • Gradually incorporate the grated Parmesan cheese into the sauce, stirring until it melts and creates a creamy consistency. Gently fold in the halved cherry tomatoes and baby spinach, cooking for an additional 1-2 minutes until the spinach wilts and the tomatoes soften slightly.
  • Introduce the cooked penne pasta to the skillet, tossing everything together to ensure the pasta is well-coated in the creamy ranch sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency. Heat everything through for about 1 additional minute.
  • Remove from heat and garnish with finely chopped parsley before serving.

Notes

Serve with extra ranch dressing and parsley for garnish.
Keyword chicken, creamy, pasta, quick meal, ranch