Ranch Chicken Broccoli Fettuccine
Creamy ranch-flavored pasta with chicken and broccoli in a rich sauce — doable in one skillet or pan.
Equipment
- Large skillet / sauté pan
- Pot for boiling pasta
- Mixing Spoon / Spatula
Ingredients
Pasta & Chicken
- 8 oz fettuccine (or pasta of choice)
- 2 cups broccoli florets fresh or frozen
- 1 lb boneless skinless chicken breasts or thighs, diced
Sauce & Seasonings
- 1 cup heavy cream or half-and-half
- 1 cup ranch dressing (or ranch seasoning + milk)
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine (or pasta) according to package directions until al dente. During last 3 minutes of cooking, add the broccoli florets into the pasta water. Drain and set aside.
- While pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté briefly until fragrant (30 seconds).
- Add the diced chicken to the skillet, season with salt and pepper, and cook until browned and cooked through (5-8 minutes).
- Pour in the heavy cream (or half-and-half) and ranch dressing (or ranch seasoning mix + milk). Stir to combine and let it simmer for 2-3 minutes to thicken slightly.
- Stir in the grated Parmesan cheese until melted and fully incorporated into the sauce.
- Add the cooked pasta and broccoli to the skillet. Toss to coat everything evenly with the sauce. If the sauce is too thick, you can add a splash of pasta cooking water to thin it.
- Taste and adjust salt/pepper as needed. Serve immediately, optionally garnished with extra Parmesan or fresh herbs.
Notes
You can substitute ranch seasoning packet instead of prepared ranch dressing. Use whatever pasta shape you prefer (e.g. penne, rotini). Leftovers reheat well; add a little milk or water to loosen sauce if thickened.