A comforting and delicious one-pot meal that combines tender chunks of chicken, creamy pasta, and bold ranch flavors.
Ingredients
Scale:
8 ounces of penne pasta
1 tablespoon of olive oil
1 teaspoon of salt
1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon of black pepper
1 tablespoon of ranch seasoning mix
2 cups of chicken broth
1 cup of heavy cream
1 cup of shredded cheddar cheese
½ cup of grated Parmesan cheese
2 cloves of garlic, minced
Fresh parsley, chopped (for garnish)
Additional shredded cheese (optional)
Instructions
Cook the penne pasta according to package instructions in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
In the same pot, heat 1 tablespoon of olive oil over medium heat. Add the chicken pieces and season with salt, black pepper, and ranch seasoning. Cook for about 5-7 minutes until golden brown and cooked through.
Add the minced garlic to the pot and sauté for 1 minute until fragrant.
Pour in 2 cups of chicken broth and 1 cup of heavy cream. Bring to a simmer for about 3-4 minutes.
Reduce heat to low and gradually add shredded cheddar and Parmesan cheese, stirring until melted and creamy.
Add the cooked penne pasta and toss until fully coated with the sauce. Cook for an additional 2-3 minutes.
Remove from heat and let cool slightly before serving. Garnish with parsley and additional cheese if desired.
