Cheesy Ranch Chicken and Broccoli Pasta Skillet Recipe

Introduction

Cheesy Ranch Chicken and Broccoli Pasta Skillet is a comforting and flavorful one-pan meal that’s perfect for busy weeknights. Tender chicken, fresh broccoli, and rotini pasta come together in a creamy ranch sauce loaded with sharp cheddar cheese.

Ingredients

• 2 boneless, skinless chicken breasts, diced
• 2 cups rotini pasta (uncooked)
• 2 cups broccoli florets (fresh or frozen)
• 1 ½ cups shredded sharp cheddar cheese
• 1 packet ranch seasoning mix (about 1 ounce)
• 1 cup heavy cream
• 1 cup chicken broth
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 cloves garlic, minced (optional)

Instructions

1. Step 1: Cook the pasta by bringing a large pot of salted water to a boil. Add rotini and cook according to package directions until al dente. Drain and set aside, reserving a little pasta water.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Add diced chicken, season with salt and pepper, and cook until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Step 3: In the same skillet, add the broccoli florets and sauté until bright green and slightly tender, about 3–4 minutes. Add minced garlic if using and cook for another minute.
4. Step 4: Lower the heat to medium-low. Pour in heavy cream and chicken broth, then stir in the ranch seasoning. Let the sauce simmer until it begins to thicken.
5. Step 5: Add the cooked pasta, chicken, and shredded cheddar cheese to the skillet. Stir everything together until well coated with the sauce. If the sauce is too thick, add some reserved pasta water to loosen it.
6. Step 6: Sprinkle extra cheese on top if desired. Allow it to melt, then serve the skillet hot for a satisfying meal.

Tips & Variations

• Use fresh broccoli for the best texture, or frozen florets for convenience; just be sure to drain any excess water after cooking.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Swap out rotini for penne or fusilli if preferred.
• For a lighter version, substitute half-and-half for heavy cream and reduce cheese slightly.
• Incorporate mushrooms or bell peppers to boost the vegetable variety.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or microwave, adding a splash of chicken broth or milk to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute cheddar with mozzarella, Monterey Jack, or a cheese blend to change the flavor and texture.

Is it possible to make this recipe gluten-free?

Absolutely. Use gluten-free pasta and ensure your ranch seasoning mix does not contain gluten.

Cheesy Ranch Chicken and Broccoli Pasta Skillet Recipe

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★★★★★

4.8 from 94 reviews

This Cheesy Ranch Chicken and Broccoli Pasta Skillet is a deliciously creamy and comforting one-pan meal featuring tender chicken, fresh broccoli, and rotini pasta all tossed in a rich ranch-flavored cheese sauce. Perfect for a quick weeknight dinner, this skillet recipe combines savory ranch seasoning with sharp cheddar for a delightful cheesy finish.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Protein and Vegetables

• 2 boneless, skinless chicken breasts, diced
• 2 cups broccoli florets (fresh or frozen)
• 2 cloves garlic, minced (optional)

Pasta

• 2 cups rotini pasta (uncooked)

Dairy and Sauce

• 1 ½ cups shredded sharp cheddar cheese
• 1 cup heavy cream
• 1 cup chicken broth
• 1 packet ranch seasoning mix (about 1 ounce)

Oils and Seasonings

• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package directions until al dente. Drain the pasta and set aside, reserving a small amount of the pasta cooking water for later use.
2. Sauté the chicken: Heat olive oil in a large skillet over medium-high heat. Add the diced chicken, season with salt and pepper, and cook until it is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Cook the broccoli: Using the same skillet, add the broccoli florets (and minced garlic if using). Sauté until the broccoli is bright green and slightly tender, roughly 3 to 4 minutes.
4. Make the sauce: Reduce the heat to medium-low. Pour in the heavy cream and chicken broth. Stir in the ranch seasoning mix, and simmer the mixture until the sauce starts to thicken, about 3 to 5 minutes.
5. Combine everything: Add the cooked pasta, chicken, and shredded cheddar cheese back into the skillet. Stir well until all the ingredients are evenly coated with the creamy ranch sauce. If the sauce is too thick, add a little of the reserved pasta water to adjust the consistency.
6. Final touches: Optionally sprinkle additional shredded cheddar cheese on top. Allow the cheese to melt from the residual heat. Serve hot and enjoy!

Notes

• You can substitute fresh broccoli with frozen if preferred; just slightly increase cooking time for the broccoli step.
• For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
• If you want a spicier kick, add a pinch of red pepper flakes when sautéing the chicken.
• This dish can be made gluten-free by using gluten-free rotini pasta and ensuring the ranch seasoning is gluten-free.
• Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or in the microwave.

Keywords: Cheesy chicken pasta, ranch chicken skillet, broccoli pasta skillet, comfort food, one-pan dinner