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Creamy Chicken Ranch Pasta - The Ultimate Comfort Food Dinner Recipe

This creamy chicken ranch pasta combines tender chicken pieces with a rich, velvety ranch-infused sauce tossed with perfectly cooked pasta for an ultimate comfort food experience. The recipe delivers familiar flavors with a tangy, herby kick from ranch seasoning that pairs beautifully with creamy sauce and savory chicken.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb boneless, skinless chicken breasts, cubed
  • 8 oz turkey ham, diced
  • 12 oz pasta (penne, fusilli, or your favorite shape)
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 packet ranch seasoning mix
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 tablespoons butter
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

Instructions
  1. Cook the pasta according to package directions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
  2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add cubed chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
  3. In the same skillet, add diced turkey ham and cook until slightly crispy, about 3-4 minutes. Remove and set aside with the chicken.
  4. Reduce heat to medium and add butter to the skillet. Sauté onion until translucent, about 3 minutes. Add garlic and cook for another minute until fragrant.
  5. Pour in chicken broth and heavy cream, stirring to combine. Whisk in the ranch seasoning until smooth. Let the sauce simmer for 2-3 minutes until it begins to thicken slightly.
  6. Return the cooked chicken and turkey ham to the skillet. Add the cooked pasta and toss everything together until well coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water.
  7. Stir in the mozzarella and Parmesan cheeses until melted and creamy. Season with salt and pepper to taste.
  8. Garnish with fresh parsley and serve immediately while hot and creamy.

Notes

Choose short pasta shapes like penne or fusilli that hold sauce well. Don't overcook chicken - it will continue cooking in the sauce. For lighter version, substitute half-and-half for heavy cream. Can be made ahead and refrigerated for up to 2 days.