Description
How to make BBQ Ranch Chicken & Pepper Jack Pasta with tender chicken, creamy ranch sauce, and melted cheese that’s pure comfort in every bite.
Ingredients
Scale
Pasta Base
- 12 oz penne pasta
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
Creamy Ranch Sauce
- 1 cup heavy cream
- 1/2 cup ranch dressing
- 1/4 cup BBQ sauce, plus extra for drizzling
- 2 tbsp butter
Cheese & Flavor Builders
- 1 1/2 cups pepper jack cheese, shredded
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 cup red onion, diced
- 2 green onions, chopped
Garnish
- Fresh cilantro, chopped
- Extra BBQ sauce for drizzling
- Crushed red pepper flakes, optional
Instructions
- Cook Pasta: Bring a large pot of salted water to boil and cook penne according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- Season Chicken: Cut chicken into bite-sized pieces and season generously with salt, pepper, and garlic powder. Make sure pieces are uniform size for even cooking.
- Sear Chicken: Heat olive oil in large skillet over medium-high heat. Cook chicken pieces 5-6 minutes until golden brown and cooked through, stirring occasionally.
- Make Sauce: Add butter, heavy cream, ranch dressing, and BBQ sauce to the skillet with chicken. Simmer 2-3 minutes until sauce starts to thicken slightly.
- Add Cheese: Remove from heat and gradually stir in pepper jack and cheddar cheeses until melted and smooth. Add pasta water if sauce seems too thick.
- Combine Everything: Add cooked pasta and red onion to the skillet, tossing everything together until pasta is well coated with the creamy sauce.
- Serve Hot: Garnish with green onions, cilantro, and a drizzle of extra BBQ sauce. Serve immediately while the cheese is still melty and perfect.
Notes
- Don’t skip reserving pasta water – it’s essential for adjusting sauce consistency.
- Store leftovers in airtight container in refrigerator for up to 4 days.
- Substitute rotisserie chicken for quicker prep – use about 3 cups shredded.
- Add vegetables like bell peppers or broccoli for extra nutrition and color.
- Use freshly shredded cheese for the smoothest, creamiest sauce texture.
- Serve immediately while cheese is melted and pasta is hot for best results.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 24g
- Carbohydrates: 38g
- Protein: 32g