This dish combines the comforting flavors of creamy pasta with the tangy, savory taste of ranch and the richness of white cheddar, making it an ideal choice for a quick weeknight dinner or a family-friendly pasta recipe.
Ingredients
Scale:
12 ounces of penne or your preferred pasta shape
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, diced
Salt and pepper to taste
2 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups whole milk
1 1/2 cups grated white cheddar cheese
1/4 cup homemade ranch seasoning
1/2 teaspoon paprika
1 teaspoon dried parsley
Optional: 1 tablespoon Dijon mustard for a tangy depth
Optional: 1/4 cup cream for extra richness
Fresh parsley, chopped
Parmesan cheese, grated
Optional: Crushed red pepper flakes for heat
Instructions
Begin by cooking the pasta in a large pot of salted boiling water until al dente, following package instructions. Drain and set aside. Ensure you don't overcook the pasta, as it will continue to absorb sauce later.
In a large skillet, heat olive oil over medium-high heat. Season the diced chicken with salt and pepper, then cook until no longer pink, about 6-8 minutes. Remove from the skillet and set aside. Aim for a golden brown crust on the chicken pieces for added flavor.
In the same skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Do not let the garlic brown, as it can turn bitter.
Sprinkle flour over the garlic and whisk continuously for 1-2 minutes until a paste forms. This is your roux, which will thicken the sauce.
Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring constantly, until the sauce thickens, about 5-7 minutes. The sauce should coat the back of a spoon when ready.
Reduce the heat to low and add the grated white cheddar cheese, stirring until melted and the sauce is smooth and creamy. You can add a splash of cream if desired for extra creaminess.
Stir in the homemade ranch seasoning, paprika, and dried parsley, ensuring the flavors are well combined. Taste and adjust seasoning if necessary.
Add the cooked chicken and pasta to the sauce, tossing to coat everything evenly. Let the dish simmer on low for another 3-4 minutes to meld the flavors, stirring occasionally.
Serve hot, garnished with chopped fresh parsley and grated Parmesan cheese for an extra touch of flavor. Optionally, sprinkle some crushed red pepper flakes for a hint of spice.
