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Hidden Valley Ranch Chicken Pasta

A creamy and flavorful dish combining succulent chicken with a rich ranch-infused sauce over tender pasta, perfect for busy weeknights or family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 2 cups pasta (penne or rotini) Choose your preferred type of pasta.
Chicken Ingredients
  • 1 pound boneless, skinless chicken breasts (cubed) Ensure chicken is cut into even pieces for uniform cooking.
  • 1 tablespoon olive oil
  • to taste Salt and pepper Adjust seasoning to preference.
Sauce Ingredients
  • 1 cup Hidden Valley Ranch dressing
  • 1 cup heavy cream Can substitute with Greek yogurt for a lighter version.
  • 1 cup Parmesan cheese (grated) More cheese can be added for extra richness.
Garnish Ingredients
  • to taste Green onions (optional) Chop finely for garnish.
  • to taste Extra cheese (optional) Add more grated Parmesan on top.

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Sautéing the Chicken
  1. Heat the olive oil in a large skillet over medium heat. Add the cubed chicken, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes.
Preparing the Sauce
  1. Reduce heat to low. Add the Hidden Valley Ranch dressing and heavy cream to the skillet with the chicken. Stir well until combined.
  2. Gradually add the grated Parmesan cheese, stirring constantly until the sauce is smooth and creamy.
Combining Everything
  1. Add the cooked pasta to the skillet and toss to coat evenly in the sauce. Cook for an additional 2-3 minutes to heat through.
Serving the Dish
  1. Plate your Hidden Valley Ranch Chicken Pasta, garnish with additional cheese and chopped green onions if desired, and serve warm.

Notes

For added flavor, consider sautéing mushrooms or bell peppers with the chicken. Avoid overcooking the pasta for the best texture. Store leftovers in an airtight container in the refrigerator for up to 3 days, and freeze for up to 2 months if needed.