Description
This White Cheddar Ranch Chicken Pasta combines irresistible flavors with simple prep. Featuring tender chicken, creamy white cheddar, and zesty ranch seasoning, it’s a fantastic choice for a quick dinner or comforting meal.
Ingredients
Scale
- 16 ounces cavatappi pasta
- 1 pound boneless skinless chicken breasts
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- ¼ cup unsalted butter
- 2 teaspoons minced garlic
- ¼ cup all-purpose flour
- 2 cups whole milk
- 2 tablespoons dry ranch seasoning
- ½ teaspoon crushed red pepper flakes
- 2 cups white cheddar cheese, shredded
- fresh parsley, chopped (for garnish)
Instructions
- Cook the cavatappi pasta according to package instructions until al dente, reserving about 1 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat and season the chicken breasts with paprika and black pepper. Cook until fully cooked and no longer pink in the center. Remove from skillet and slice into strips.
- In the same skillet, melt the butter and add minced garlic. Sauté until fragrant, then stir in the flour, cooking for about 1 minute without browning it.
- Gradually whisk in the whole milk, bringing the mixture to a simmer until it thickens.
- Mix in the dry ranch seasoning and crushed red pepper flakes, followed by the shredded white cheddar cheese until melted and smooth.
- Combine the cooked pasta with the cheese sauce, adding some reserved pasta water as necessary to reach desired consistency. Stir in the sliced chicken and garnish with chopped parsley before serving.
Notes
Feel free to substitute cavatappi with your choice of pasta.
Add vegetables like spinach or broccoli for added nutrition and flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg