Description
How to make one pot spicy ranch cheddar chicken pasta with tender chicken, creamy sauce, and bold flavors that satisfy your comfort food cravings.
Ingredients
Scale
Base Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
Flavor Builders
- 1 packet (1 oz) ranch dressing mix
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 tsp salt
Creamy Base
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 8 oz cream cheese, cubed
- 2 cups sharp cheddar cheese, freshly grated
Fresh Garnish
- 2 green onions, sliced thin
- 2 tbsp fresh parsley, chopped
Instructions
- Brown Chicken: Heat olive oil in a 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: Add diced onion to the same pot and cook 3-4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant, stirring constantly to prevent burning.
- Add Seasonings: Stir in ranch packet, smoked paprika, and cayenne pepper. Cook for 30 seconds to bloom the spices, then gradually whisk in chicken broth to prevent lumps.
- Cook Pasta: Bring mixture to a boil, add penne pasta, and cook 12-14 minutes stirring occasionally. Pasta should be tender and most liquid absorbed, with some sauciness remaining.
- Create Sauce: Reduce heat to low and stir in heavy cream and cubed cream cheese. Whisk until cream cheese melts completely and sauce becomes smooth and creamy.
- Finish Dish: Return chicken to pot and gradually add cheddar cheese, stirring until melted. Taste and adjust seasoning, then garnish with green onions and fresh parsley before serving.
Notes
- Don’t add cheese over high heat or it will become grainy and separate from the sauce.
- Store leftovers in airtight container in refrigerator for up to 4 days.
- Freshly grated cheese melts much better than pre-shredded varieties.
- Adjust spice level by increasing or decreasing cayenne pepper to taste.
- Reserve some pasta cooking liquid to thin sauce if needed during reheating.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 28g
- Carbohydrates: 35g
- Protein: 32g