Cheesy Ranch Chicken and Broccoli Pasta Skillet
A creamy and cheesy pasta skillet filled with chicken, broccoli, and ranch flavor, perfect for quick weeknight dinners.
Ingredients
Pasta and Vegetables
- 2 cups rotini pasta (about 8 ounces)
- 2 cups broccoli florets (fresh or briefly blanched frozen)
Main Ingredients
- 1 pound chicken breast, diced (into 1/2-inch pieces)
- 1 cup shredded cheddar cheese (sharp for more flavor)
Sauce Components
- 1 packet ranch seasoning mix (about 1 oz)
- 1 cup heavy cream or milk (heavy cream for a richer sauce; whole milk for a lighter sauce)
- 1–2 tbsp olive oil (for cooking)
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the rotini according to package directions until al dente. Drain and set aside; reserve a splash of pasta water.
- Heat 1–2 tablespoons olive oil in a large skillet over medium-high heat. Add diced chicken, season lightly with salt and pepper, and cook until browned and cooked through, about 6–8 minutes.
- Add the broccoli florets to the skillet and sauté for 3–4 minutes until tender-crisp.
Combining Ingredients
- Stir in the cooked rotini so pasta and chicken are combined in the skillet.
- In a small bowl, whisk the heavy cream or milk with the ranch seasoning. Pour the mixture over the pasta and chicken, stirring to combine.
Finishing Touches
- Reduce heat to medium-low. Add the shredded cheddar and stir until melted and the sauce thickens. Adjust consistency with reserved pasta water if necessary.
- Taste and adjust with salt and pepper. Serve hot.
Notes
For a quick meal, prepare chicken and broccoli while the pasta cooks. Store leftovers in an airtight container for up to 3–4 days.