Description
How to make bold garlic parmesan ranch chicken pasta with tender chicken, creamy ranch sauce, and golden parmesan that’s ready in 30 minutes.
Ingredients
Scale
Pasta and Protein
- 1 lb penne pasta
- 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Flavor Base
- 6 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
Seasonings and Cheese
- 1 packet ranch dressing mix
- 1 cup freshly grated Parmesan cheese
- 1/2 cup mozzarella cheese, shredded
- 2 tbsp fresh parsley, chopped
- 1/4 tsp red pepper flakes
Instructions
- Cook Pasta: Bring a large pot of salted water to boil and cook penne according to package directions until al dente. Reserve 1 cup pasta water before draining, then set aside.
- Season Chicken: Pat chicken pieces dry and season with salt and pepper. This ensures golden browning and prevents the chicken from steaming in its own moisture during cooking.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown and cooked through, about 6-7 minutes. Remove and set aside.
- Build Sauce: In the same skillet, melt butter and sauté minced garlic for 30 seconds until fragrant. Whisk in flour and cook for 1 minute to eliminate raw flour taste.
- Add Liquids: Gradually whisk in chicken broth, then heavy cream and ranch mix. Simmer for 3-4 minutes until thickened, whisking constantly to prevent lumps from forming.
- Combine Everything: Add cooked pasta, chicken, and both cheeses to the sauce. Toss until well coated, adding pasta water if needed for desired consistency and creaminess.
- Finish and Serve: Remove from heat and stir in fresh parsley and red pepper flakes. Taste and adjust seasoning, then serve immediately while hot and creamy.
Notes
- Don’t let the garlic burn or it will make the entire sauce bitter and unpalatable.
- Reserve pasta water before draining; the starch helps create silky smooth sauce consistency.
- Add cheese off heat to prevent it from becoming stringy and separating from the cream base.
- Store leftovers in airtight container in refrigerator for up to 3 days maximum.
- Thin reheated sauce with chicken broth or milk to restore original creamy texture.
- Freshly grated Parmesan melts much better than pre-shredded varieties from the store.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 35g