Ingredients
Scale
- 12 oz (340 g) penne or fusilli pasta
- 1 lb (450 g) boneless skinless chicken breasts, cut into bite-sized pieces
- 2 cups broccoli florets
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tablespoon ranch seasoning mix (or 2 tablespoons ranch powder)
- Salt and pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Cook pasta in salted water until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chicken and cook until browned and cooked through.
- Add garlic and broccoli; sauté 2-3 minutes until broccoli is bright and tender-crisp.
- Stir in ranch seasoning, then pour in heavy cream and chicken broth. Simmer 2-3 minutes until slightly thickened.
- Return pasta to the skillet, toss with sauce, and sprinkle with Parmesan. Season to taste with salt and pepper. Garnish with parsley if desired.
Notes
- Swap broccoli for spinach or peas if needed.
- For a lighter version, substitute half-and-half for the heavy cream.
- Make ahead: store sauce separately from cooked pasta and combine before serving.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Balanced
