Description
How to make one pot creamy cheddar ranch chicken pasta with tender chicken and rich cheese sauce that’s ready in just 30 minutes for busy weeknights.
Ingredients
Scale
Protein and Base
- 1½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 12 ounces penne pasta
Liquid and Seasonings
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 packet ranch dressing mix
- 1 teaspoon dried Italian seasoning
- ½ teaspoon paprika
- Salt and black pepper to taste
Cheese and Garnish
- 2 cups sharp cheddar cheese, freshly shredded
- ½ cup Parmesan cheese, grated
- 2 tablespoons fresh chives, chopped
- 1 cup frozen peas, optional
Instructions
- Brown Chicken: Heat olive oil in large pot over medium-high heat. Season chicken with salt and pepper, then cook 5-6 minutes until golden brown and cooked through. Remove and set aside.
- Sauté Aromatics: In same pot, add diced onion and cook 3-4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant, stirring constantly to prevent burning.
- Add Pasta: Pour in chicken broth, ranch packet, Italian seasoning, and paprika. Add uncooked pasta and bring to boil. Reduce heat and simmer 12-15 minutes until pasta is tender.
- Create Sauce: Stir in heavy cream and return chicken to pot. Remove from heat completely – this prevents the cheese from becoming stringy when you add it next.
- Add Cheese: Gradually stir in cheddar and Parmesan cheese until completely melted and creamy. Add frozen peas if using and let residual heat warm them through perfectly.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh chives and serve immediately while hot and creamy for best texture.
Notes
- Remove pot from heat completely before adding cheese to prevent stringy, clumpy sauce.
- Store leftovers in airtight container in refrigerator for up to 3 days maximum.
- Use freshly shredded cheese only – pre-shredded contains anti-caking agents that create grainy texture.
- Add splash of broth when reheating to restore creamy consistency.
- Brown chicken first for maximum flavor development in the final dish.
- Frozen peas can be replaced with broccoli, spinach, or corn for variety.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 24g
- Carbohydrates: 38g
- Protein: 32g