Ingredients
Scale
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups broccoli florets
- 2 cups uncooked penne pasta or your favorite pasta
- 3 cups chicken broth
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 packet ranch seasoning mix (about 1 oz)
- ¼ cup chopped fresh parsley (optional for garnish)
Instructions
- Gather all your ingredients, and season the chicken breasts with salt, pepper, garlic powder, and onion powder for extra flavor.
- Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove the chicken and set aside.
- In the same skillet, add the uncooked pasta, chicken broth, and broccoli florets. Bring to a boil, then reduce heat to simmer. Cover and cook for about 10 minutes, stirring occasionally, until the pasta is al dente and the liquid has mostly absorbed.
- Stir in the ranch seasoning mix, ensuring even distribution. Reduce heat to low and sprinkle the shredded cheese over the pasta mixture. Cover until the cheese melts into a creamy sauce.
- Slice the cooked chicken breasts and arrange them over the cheesy pasta and broccoli. Garnish with chopped parsley if desired. Serve hot for a comforting and hearty meal.
Notes
- Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.
- Reheat leftovers with a splash of chicken broth or milk and microwave until warmed through, stirring occasionally for even heat distribution.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Nut Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 110 mg
