Go Back
creamy-chicken-bacon-ranch-pasta---the-ultimate-comfort-food-_feature

Creamy Chicken Ranch Pasta: The Ultimate Comfort Food Dinner

This creamy chicken ranch pasta is a comforting meal that comes together quickly with tender chicken, savory turkey ham, and a rich ranch-infused sauce. Perfect for busy weeknights, it features a creamy sauce that clings perfectly to every strand of pasta and brings everyone to the table with smiles.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 650
Ingredients Method Notes

Ingredients
  

Ingredients
  • 12 oz penne pasta
  • 1 lb boneless chicken breast, cubed
  • 6 oz turkey ham, diced
  • 1 packet ranch seasoning mix
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 tsp onion powder
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Instructions
  1. Cook the pasta according to package directions until al dente. Drain and set aside.
  2. While pasta cooks, heat a large skillet over medium-high heat. Add the 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, melt butter and add the diced turkey ham. Cook for 2-3 minutes until slightly crispy. Add minced garlic and cook for 30 seconds until fragrant.
  4. Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Add the heavy cream, ranch seasoning, and onion powder. Bring to a simmer.
  5. Reduce heat to low and stir in both cheeses until melted and smooth. Return the cooked chicken to the skillet.
  6. Add the cooked pasta to the sauce and toss to coat evenly. Cook for 2-3 minutes until heated through. Season with salt and pepper to taste.
  7. Garnish with fresh parsley and additional Parmesan cheese if desired. Serve immediately while hot.

Notes

For the creamiest sauce, use full-fat heavy cream and don't rush the cheese melting process. Stir constantly over low heat to prevent the sauce from breaking. Can be made ahead and stored for up to 3 days, reheat with a splash of milk or cream.