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A close-up shot of a white bowl filled with creamy Chicken Bacon Ranch Pasta, garnished with fresh parsley.

Creamy Cheesy Ranch Chicken Pasta

This one-pan wonder brings together tender chicken, al dente pasta, and a rich, creamy sauce bursting with cheesy ranch flavor. It's a comforting and satisfying meal perfect for a weeknight dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breast cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tbsp ranch seasoning mix
  • Salt and black pepper to taste
For the Pasta
  • 12 oz penne or rotini pasta
  • 1 tbsp olive oil for pasta water
For the Cheesy Ranch Sauce
  • 3 tbsp unsalted butter
  • 3 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk or half-and-half for richer sauce
  • 4 oz cream cheese softened, cut into cubes
  • 1.5 cups shredded Colby Jack or cheddar cheese blend
  • 2 tbsp ranch seasoning mix from a packet, or homemade blend
  • 1/2 tsp salt or more to taste
  • 1/4 tsp black pepper or more to taste
For Garnish
  • 2 tbsp fresh parsley chopped

Equipment

  • Large Pot
  • Large Skillet
  • Whisk
  • Cutting Board
  • Sharp Knife

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a rolling boil. Add 1 tbsp olive oil and the pasta. Cook according to package directions until al dente. Drain well and set aside.
Prepare and Cook Chicken
  1. While pasta cooks, pat chicken cubes dry with paper towels. In a medium bowl, toss chicken with 1 tbsp olive oil, 1 tbsp ranch seasoning, salt, and pepper until evenly coated. Heat a large skillet over medium-high heat. Add seasoned chicken and cook for 5-7 minutes, stirring occasionally, until chicken is cooked through and no longer pink. Remove chicken from skillet and set aside.
Make the Cheesy Ranch Sauce
  1. Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and sauté for 1 minute until fragrant. Sprinkle in the flour and whisk continuously for 1-2 minutes to create a roux.
  2. Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pan. Continue whisking until the mixture thickens slightly. Slowly pour in the milk, whisking constantly until smooth.
  3. Add the softened cream cheese cubes and stir until completely melted and incorporated into the sauce. Stir in the shredded Colby Jack/cheddar blend and 2 tbsp ranch seasoning mix. Continue to stir until all the cheese is melted and the sauce is smooth and creamy. Taste and adjust salt and pepper if needed.
Combine and Serve
  1. Add the drained cooked pasta and cooked chicken to the skillet with the cheesy ranch sauce. Toss gently to coat everything evenly. Heat through for 1-2 minutes, stirring occasionally.
  2. Serve hot, garnished with fresh chopped parsley.

Notes

For an extra creamy sauce, use half-and-half or heavy cream instead of whole milk. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce. Feel free to add a cup of frozen peas or chopped steamed broccoli for added vegetables in the last few minutes of cooking the sauce.