Cheesy Ranch Chicken and Broccoli Pasta Skillet Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
