Description
How to make creamy spicy ranch pepper jack cajun chicken penne with tender chicken and melted cheese that brings serious comfort to your dinner table.
Ingredients
Scale
Protein & Pasta
- 1 pound penne pasta
- 1.5 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
Cajun Seasoning Blend
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Creamy Sauce
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 packet ranch dressing mix
- 1 cup heavy cream
- 1.5 cups shredded pepper jack cheese
- 1/2 cup chicken broth
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.
- Season Chicken: Mix all Cajun spices in a bowl, then toss chicken pieces with olive oil and coat evenly with seasoning blend. Let sit 5 minutes.
- Sear Chicken: Heat a large skillet over medium-high heat and cook seasoned chicken 6-8 minutes until golden brown and cooked through. Remove and set aside.
- Make Roux: In the same skillet, melt butter over medium heat and sauté minced garlic for 30 seconds until fragrant but not browned.
- Build Sauce: Whisk in ranch packet, then slowly add heavy cream and chicken broth. Simmer 3-4 minutes until slightly thickened, stirring constantly.
- Add Cheese: Remove from heat and gradually stir in pepper jack cheese until melted and smooth. Add pasta water if needed for consistency.
- Combine Everything: Return chicken to skillet, add drained pasta, and toss everything together until well coated. Serve immediately while hot and creamy.
Notes
- Don’t add cheese while the pan is still on heat or it will become grainy and seize up.
- Reserve pasta water before draining as you’ll likely need it to adjust sauce consistency.
- Cut chicken into uniform pieces to ensure even cooking and prevent some pieces from being overcooked.
- Start with less cayenne pepper if sensitive to heat – you can always add more to taste.
- Store leftovers in airtight container in refrigerator for up to 4 days.
- Reheat gently with added liquid to restore creamy texture.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 32g