Description
How to make smoky garlic butter ranch chicken pasta with tender chicken, creamy ranch sauce, and aromatic herbs that creates pure comfort in every bite.
Ingredients
Scale
Pasta and Protein
- 1 pound penne pasta
- 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
Garlic Butter Base
- 6 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup dry white wine
Creamy Ranch Sauce
- 1 cup heavy cream
- 1 packet ranch dressing mix
- 1/2 cup grated Parmesan cheese
- 1/4 cup cream cheese, softened
Seasonings and Garnish
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 2 green onions, sliced thin
Instructions
- Cook Pasta: Bring a large pot of salted water to boil. Cook penne according to package directions until al dente. Reserve 1 cup pasta water before draining.
- Season Chicken: Pat chicken pieces dry and season with salt, pepper, and smoked paprika. This ensures even browning and prevents the chicken from steaming in the pan.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken pieces 6-7 minutes until golden brown and cooked through. Remove and set aside.
- Make Garlic Butter: Reduce heat to medium. Add butter, minced garlic, and red pepper flakes to the same pan. Cook 1-2 minutes until fragrant but not brown.
- Deglaze Pan: Pour in white wine and scrape up any browned bits from the bottom. Let it simmer 2-3 minutes until reduced by half.
- Create Sauce: Stir in heavy cream, ranch mix, and cream cheese. Whisk until smooth and creamy, about 3-4 minutes. Add Parmesan and stir until melted.
- Combine Everything: Return chicken to pan, add drained pasta and toss to coat. Add pasta water if needed for consistency. Garnish with parsley and green onions.
Notes
- Don’t let the garlic brown or it becomes bitter and ruins the sauce.
- Reserve pasta water before draining to adjust sauce consistency as needed.
- Cream cheese must be fully softened for smooth blending into the sauce.
- Store leftovers in airtight container in refrigerator for up to 4 days.
- Reheat gently with splash of milk to restore creamy texture.
- Double the recipe for easy meal prep throughout the week.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 32g