Why You’ll Love This Recipe
Hidden Valley Ranch Chicken Pasta is the kind of dish that brings comfort and flavor in every bite. Tender chicken, perfectly cooked pasta, and a creamy ranch-infused sauce come together to make a meal that’s both easy to prepare and family-approved. It’s creamy, cheesy, and full of that zesty ranch flavor that makes it irresistible.
What I love most about this dish is how customizable it is. I once swapped penne for rotini and tossed in some spinach for a pop of green—it turned out just as delicious, with the ranch flavor shining through. Whether you’re making it for a busy weeknight dinner, meal prep, or a casual gathering, this pasta will always be a hit.
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Hidden Valley Ranch Chicken Pasta
- Total Time: 40 mins
- Yield: 6 servings
- Diet: Halal
Description
Hidden Valley Ranch Chicken Pasta is a creamy, cheesy, and flavorful dish made with tender chicken, ranch seasoning, and pasta all tossed together in a rich sauce. It’s an easy weeknight meal the whole family will love.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 packet Hidden Valley Ranch seasoning mix
- 1 lb pasta (penne, rotini, or rigatoni)
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup chicken broth
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside.
- Season chicken with half of the ranch seasoning mix.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and cooked through, about 6–7 minutes. Remove and set aside.
- In the same skillet, melt butter and sauté garlic for 1 minute. Whisk in flour and cook for 1 minute to make a roux.
- Gradually whisk in milk, heavy cream, and chicken broth. Cook until sauce begins to thicken.
- Stir in the remaining ranch seasoning, cheddar cheese, and Parmesan cheese until melted and creamy.
- Add the cooked pasta and chicken to the sauce, tossing until fully coated.
- Garnish with parsley and serve warm.
Notes
- Use rotisserie chicken for a quicker version.
- For extra flavor, top with crispy bacon bits before serving.
- This dish can be baked in a casserole dish topped with extra cheese for a bubbly finish.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken breasts (or thighs)
Boneless and skinless, cooked and cut into bite-sized pieces for juicy protein.
Pasta (penne, rotini, or shells)
Hearty pasta shapes that hold onto the creamy ranch sauce.
Hidden Valley Ranch seasoning mix
The star ingredient that gives the sauce its signature tangy, herby flavor.
Heavy cream (or half-and-half)
Forms the base of the sauce, making it rich and smooth.
Chicken broth
Adds flavor and thins the sauce to the right consistency.
Garlic
Fresh garlic enhances the savory depth of the sauce.
Cream cheese
Adds body and tang while making the sauce extra creamy.
Cheddar cheese (or mozzarella)
Melted into the sauce for gooey cheesiness.
Olive oil or butter
Used to cook the chicken and garlic.
Salt and black pepper
Basic seasoning that balances the flavors.
Fresh parsley (optional)
For a garnish of freshness and color.
Directions
Cook pasta in salted boiling water until al dente. Drain and set aside, reserving ½ cup of pasta water.
Season chicken with salt and pepper. In a large skillet, heat olive oil or butter over medium heat. Cook chicken until golden and fully cooked through, about 6–8 minutes. Remove and set aside.
In the same skillet, add garlic and cook until fragrant. Stir in chicken broth, heavy cream, and cream cheese, whisking until smooth. Sprinkle in the Hidden Valley Ranch seasoning and stir well.
Add cheddar cheese and stir until melted into the sauce. If the sauce is too thick, add reserved pasta water as needed.
Return the chicken to the skillet, then toss in the cooked pasta. Stir until everything is well coated in the creamy ranch sauce. Garnish with parsley before serving.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe serves 4–6 people. Preparation takes 15 minutes, cooking requires 20 minutes, making the total time about 35 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of broth or milk to loosen the sauce. This dish can also be frozen for up to 2 months—thaw overnight in the fridge before reheating.
Variations and Customizations
Bacon Ranch Chicken Pasta
Add crispy bacon bits for a smoky, salty twist.
Buffalo Ranch Pasta
Stir in buffalo sauce with the ranch seasoning for a spicy kick.
Vegetable Boost
Add broccoli, spinach, or peas for extra color and nutrition.
Four-Cheese Ranch Pasta
Use a blend of cheddar, mozzarella, Parmesan, and Monterey Jack.
Low-Carb Version
Swap pasta for zucchini noodles or spaghetti squash.
Spicy Ranch Pasta
Add red pepper flakes or jalapeños to the sauce.
BBQ Ranch Pasta
Mix in a spoonful of BBQ sauce for smoky sweetness.
Shrimp Ranch Pasta
Replace chicken with shrimp for a seafood twist.
Gluten-Free Ranch Pasta
Use gluten-free pasta and check seasoning packets for GF labeling.
One-Pot Ranch Pasta
Cook pasta directly in the broth and cream mixture for fewer dishes.
FAQs
Can I use bottled ranch dressing instead of seasoning mix?
Yes, but the sauce may be thinner—use less broth if substituting.
What pasta works best?
Short, sturdy pasta like penne, rotini, or shells hold the sauce well.
Can I make this ahead of time?
Yes, it reheats well with a splash of liquid added.
Is cream cheese necessary?
It helps thicken the sauce, but you can skip it for a lighter version.
Can I use milk instead of cream?
Yes, but the sauce will be thinner—use less broth to adjust.
Can I add vegetables?
Yes, broccoli, peas, or spinach are great additions.
What cheese melts best in this recipe?
Cheddar for sharpness, mozzarella for stretch, or a blend for balance.
Can I grill the chicken instead of pan-cooking?
Yes, grilled chicken adds a smoky flavor.
How do I prevent the sauce from separating?
Keep the heat medium-low and stir continuously while adding cheese.
Can I make this spicy?
Yes, add buffalo sauce, cayenne, or red pepper flakes.
Conclusion
Hidden Valley Ranch Chicken Pasta is creamy, comforting, and packed with bold ranch flavor. With tender chicken, cheesy sauce, and pasta that soaks it all up, this dish is perfect for busy weeknights or family dinners. Whether you keep it classic or try a variation with bacon, buffalo sauce, or veggies, this recipe is one you’ll find yourself making again and again.
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