Here’s a creamy, comforting recipe for Velvety Ranch Chicken Pasta—rich, cheesy, and full of flavor 🍗🍝:
🍗 Velvety Ranch Chicken Pasta
🔹 Ingredients (serves 4)
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 12 oz pasta (penne, rotini, or shells)
- 1 tbsp butter or olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream or half-and-half
- ½ cup chicken broth
- 1 packet (1 oz) ranch seasoning mix
- 1 cup shredded cheddar or mozzarella cheese
- ½ cup grated Parmesan
- Salt & pepper to taste
- Optional: chopped parsley or green onions for garnish
🔹 Instructions
1. Cook pasta
- Boil pasta according to package directions until al dente
- Drain and set aside
2. Prepare sauce
- In a large skillet or saucepan, melt butter over medium heat
- Add garlic and sauté 1–2 minutes
- Stir in heavy cream and chicken broth, then bring to a gentle simmer
- Add ranch seasoning, cheddar, and Parmesan
- Stir until cheese melts and sauce is smooth
3. Combine
- Add cooked chicken and drained pasta to the sauce
- Toss gently to coat evenly
- Season with salt and pepper to taste
4. Serve
- Garnish with chopped parsley or green onions
- Serve warm with crusty bread or a side salad
🔹 Tips
- For a lighter version, use half-and-half or milk instead of heavy cream
- Add vegetables like broccoli, peas, or spinach for extra nutrition
- Can be made ahead—reheat gently and add a splash of milk to loosen the sauce
I can also give you a crockpot version of Velvety Ranch Chicken Pasta that cooks everything together for a hands-off dinner.
Do you want me to do that?
