Ingredients
Scale
- 2 boneless, skinless chicken breasts, diced
- 1 cup broccoli florets
- 8 oz (about 2 cups) of your favorite pasta (penne, rotini, or shells)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 packet ranch seasoning mix (or homemade ranch seasoning)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup milk or heavy cream
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water if needed.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken breasts, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- Add another tablespoon of olive oil to the skillet. Sauté the minced garlic for 30 seconds, then add broccoli florets. Cook until tender-crisp, about 4-5 minutes.
- Lower the heat and stir in the ranch seasoning mix, milk (or heavy cream), and cooked chicken. Let simmer for 2-3 minutes to meld the flavors. Add reserved pasta water if sauce is too thick.
- Stir in the cooked pasta, shredded cheddar, and mozzarella cheeses. Cook for another 2-3 minutes until the cheese melts and the pasta is evenly coated in the creamy sauce.
Notes
- Use freshly grated cheese for the best flavor and melting.
- Don’t overcook the broccoli; aim for crisp-tender texture.
- Reserve some pasta water to adjust the sauce consistency if needed.
- You can customize this recipe with other vegetables or proteins, such as cooked shrimp or turkey.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal Kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg