Description
How to make sticky smoky ranch honey chicken pasta with tender chicken, creamy ranch sauce, and sweet honey glaze that brings comfort to your dinner table.
Ingredients
Scale
Base Ingredients
- 1 lb penne pasta
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
Smoky Ranch Sauce
- 1 packet ranch dressing mix
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tbsp smoked paprika
- 1 tsp liquid smoke
- 1/2 cup sour cream
Honey Glaze & Seasonings
- 1/3 cup honey
- 2 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper to taste
Garnish
- 1/4 cup fresh chives, chopped
- 1/4 cup crispy bacon bits, optional
Instructions
- Cook Pasta: Boil salted water and cook penne according to package directions until al dente. Reserve 1 cup pasta water before draining – you’ll thank me later for this tip.
- Sear Chicken: Heat olive oil in large skillet over medium-high heat. Season chicken with salt and pepper, then sear until golden brown and cooked through, about 6-8 minutes.
- Sauté Aromatics: Add diced onion to the same skillet and cook until softened, about 4 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds more.
- Build Sauce: Whisk together ranch mix, heavy cream, chicken broth, smoked paprika, and liquid smoke. Pour into skillet and simmer until slightly thickened, about 3-4 minutes.
- Add Honey: Stir in honey, apple cider vinegar, garlic powder, and onion powder. Let sauce bubble and reduce until glossy and sticky, about 2-3 minutes.
- Combine Everything: Remove from heat and whisk in sour cream until smooth. Add cooked pasta and toss to coat, using reserved pasta water if needed for consistency.
- Serve Hot: Garnish with fresh chives and bacon bits if using. Serve immediately while the sauce is still glossy and the pasta is perfectly warm and coated.
Notes
- Don’t add sour cream while sauce is actively boiling or it will curdle and break.
- Store leftovers in airtight container in refrigerator for up to 3 days maximum.
- Substitute rotini or rigatoni if you don’t have penne pasta on hand.
- Use liquid smoke sparingly – start with 1/2 teaspoon and add more to taste.
- Reserve pasta water before draining to adjust sauce consistency as needed.
- Double the recipe and freeze half for easy weeknight meals later.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 48g
- Protein: 28g