This Chicken Ranch Pasta is everything we crave in a cozy dinner—tender bites of seasoned chicken, bowtie pasta (because it’s just more fun), and a super creamy, cheesy sauce loaded with garlic, onion, spinach, and ranch flavor in every bite. It’s rich, hearty, and the kind of meal that disappears fast around our house.
I love making chicken and pasta. It’s a classic combination, especially when it’s bathed in a creamy sauce. That’s exactly why I love this delicious recipe. It’s one that I’ve been making for years, and I’m hopeful that once you make it, you’ll want to add it to your list of regular recipes the way that I have.
This is a creamy chicken and pasta dish that explodes with flavor in every bite but that doesn’t take a million years to make. It’s so good, really the perfect combination! For more chicken and pasta combinations that are full of flavor, try this Cajun chicken pasta and chicken fettuccine Alfredo next!
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Why You’ll Love This Recipe
- It’s so easy to make! With just a handful of ingredients and minimal prep you can have a delicious dinner on the table in less than an hour!
- So cheesy and good. With THREE types of cheese, this ranch pasta is rich, creamy, and cheesy, while the chicken is so tender and perfectly seasoned.
- You’ll want to make a double batch. It’s just as good the next day so make extra to plan on leftovers. Then you’ve got an easy lunch or quick dinner later in the week.
Ingredients
It only takes a few simple ingredients to make this dish. You’ll find them all easily at your local grocery store.
- Chicken: We’re using skinless and boneless breasts. You can also use chicken tenderloins or even chicken thighs. Adjust the cooking time as needed.
- Ranch Dressing Mix & Seasonings: The ranch seasoning packet gives ranch pasta its classic flavor while Slap Ya Mama® seasoning adds some heat, and paprika and garlic salt enhance the flavors.
- Fresh Spinach: We love it for the splash of color and bonus nutrition it adds. Simple swaps like arugula and kale work just as well.
- Pasta: We’re using bowties but you can really use any short pasta you like. Pastas with lots of curves and openings like shells, rotini, and penne are perfect for holding the creamy sauce.
- Heavy Cream: This creates the thick and creamy consistency of the ranch pasta sauce.
- Cheese: We use a combination of white and sharp cheddar and Parmesan cheese. The Parmesan gives the sauce a nutty and savory flavor, the sharp cheddar brings lots of tang, and the white cheddar melts great and brings all the flavor together.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Creamy Ranch Pasta Variations
- Make it Spicy: For an extra kick of heat add red pepper flakes to your sauce or swap the white cheddar for pepper jack cheese instead.
- Creamier: Swap mozzarella in place of white cheddar for a slightly different flavor and texture. I find it’s a bit creamier and brings a slightly milder flavor.
- Add Vegetables: Blanched broccoli, mushrooms, zucchini, and sliced grape tomato add even more delicious flavor.
- Vegetarian: Skip the chicken and bulk up the vegetables.
- Add Tomato: Turn this into a pink sauce with a few spoonfuls of tomato paste for a sauce with a bit more acidity and flavor.
- Lighten It Up: Swap the heavy cream with half and half to light the dish up a bit. You can also use olive oil instead of butter for cooking the chicken and vegetables.
Love bacon? Try our chicken bacon ranch pasta instead!
How to Make Chicken Ranch Pasta
Making this recipe couldn’t be simpler. It only takes a few simple steps, and you’ll have yourself a delicious, creamy chicken and pasta dish. To get started, grab all your ingredients, cook the pasta according to the package directions for al dente, and beat the chicken to a uniform thickness.
- Step 1: Cook the Chicken. Season the chicken with garlic salt, pepper, Slap Ya Mama seasoning, paprika, and dry ranch seasoning. Cook the chicken with butter in a large frying pan over medium heat until fully cooked through.
- Step 2: Cut the Chicken. Remove the chicken from the pan and cut it into bite-size pieces and set it aside.
- Step 3: Cook the Onions and Garlic. Cook the onions and garlic in the same pan with more butter until the onions are translucent.
- Step 4: Add Remaining Ingredients. Add the chicken broth and heavy cream, and sprinkle with dry ranch seasoning, stir. Next, add the sharp cheddar, white cheddar, and parmesan cheese, and sprinkle with Slap Ya Mama seasoning, paprika, and garlic salt. Stir well.
- Step 5: Finish the Sauce. Let the sauce come to a boil, then reduce the heat to a simmer. Add the spinach and simmer for 4 to 5 minutes.
- Step 6: Finish the Dish. Stir in the bowtie pasta and the cooked chicken. Enjoy with a side of garlic cheese toast.
Expert Tips
- Use Block Cheese. Yes, it requires a little more work to grate, but it melts and tastes much better.
- Beat the Chicken. This step tenderizes the chicken but also makes the chicken the same thickness so they cook evenly.
- Al Dente Pasta. Be sure you only cook your noodles to al dente to avoid mushy pasta. It will cook a bit more when mixed with the sauce.
- Store. You can store this dish in the refrigerator in an air-tight container for 3 to 4 days. For longer storage, you can freeze the chicken and sauce WITHOUT the pasta in an air-tight, freezer-safe container or heavy-duty freezer bag for up to 3 months.
Serving Suggestions
This dish works great as a one pot meal but we love to round it out with some bread, like these mini garlic bread pizzas or homemade Olive Garden breadsticks.
Sometimes we love a salad or a simple vegetable side dish such as a crunchy broccoli salad or air fried asparagus.
Ranch Chicken Pasta Recipe FAQ
Yes! You can freeze the chicken and sauce BEFORE it’s mixed with the pasta. I don’t recommend freezing it after it’s mixed. When you’re ready to reheat, thaw it out, heat in a pot, and then add freshly cooked pasta to finish the dish.
To reheat this dish, place it in a saucepan and reheat it over medium-low heat, stirring occasionally until it’s heated through. You can also place it in a covered baking dish and bake it at 300 degrees for about 20 minutes or until heated through.
Try This Chicken Ranch Bowtie Pasta Today
This cheesy, creamy chicken and pasta dish is loaded with flavor and so easy to make. In just a few simple steps, you’ll have a dish with a big kick of flavor from both the ranch and the Slap Ya Mama cradling chicken and noodles in a delicious sauce. It’s a great recipe for a family dinner, and it’s great for potlucks too. You’ll be in and out of the kitchen in no time. Give it a try, and I know you’ll love it as much as I do.
More Delicious Pasta Recipes You’ll Enjoy
And, here is a Chicken Stroganoff, from Great Grub, Delicious Treats, that you might enjoy as well.
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Creamy Chicken Ranch Pasta
Ingredients
For the Chicken
- 2 chicken breasts boneless skinless
- 2 tablespoons butter
- 1 teaspoon garlic salt
- 1 teaspoon Slap Ya Mama® Seasoning
- 1 teaspoon pepper
- 1 teaspoon paprika
- 2 teaspoons ranch dressing mix
For the Sauce
- 2 tablespoons butter
- 1 onion diced
- 2 cloves garlic minced
- 1 cup chicken broth
- ½ cup heavy cream
- 1 cup sharp cheddar
- 1 cup white cheddar cheese
- ½ cup parmesan cheese
- ¼ cup ranch dressing mix
- 6 ounce bag baby spinach
- 16 ounce bowtie pasta
Instructions
- Bring a large pot of water to a boil of medium high heat and cook the bowtie pasta according to package directions for al dente.
For the Chicken
- Beat the chicken to uniform thickness and season with garlic salt, pepper, Slap Ya Mama, paprika, and dry ranch seasoning.
- In a large pan over medium heat, melt butter, and cook the chicken for 7-9 minutes until chicken is fully cooked through.
- Remove chicken from pan, cut into bite-sized pieces, and set aside.
For the Sauce
- Melt 2 tablespoons of butter in same pan and add onions and garlic. Cook until onions are translucent.
- Pour in chicken broth, heavy cream, and sprinkle with dry ranch seasoning, stir. Next, add sharp cheddar, white cheddar, and parmesan cheese. Sprinkle with Slap Ya Mama, paprika, and garlic salt. Stir well.
- Let the sauce come to a boil, then reduce heat to a simmer. Add in spinach and let simmer for another 4-5 minutes.
- Add in bowtie pasta, stir and then add the cooked chicken. Enjoy!
Notes
- Go for Block Cheese. I know—it takes a few extra minutes to shred, but it melts smoother and has more flavor than the pre-shredded stuff.
- Pound That Chicken. This isn’t just for fun—it makes the chicken cook evenly and keeps it juicy. Plus, it helps tenderize the meat so you don’t end up with chewy bites.
- Cook Pasta Al Dente. Don’t overdo it. You want a little bite left in the pasta because it’ll soak up more sauce and soften up as it sits.
- Storing It Right. Got leftovers? Pop them in an airtight container in the fridge for 3 to 4 days. Want to freeze it? Skip the pasta—just freeze the chicken and sauce in a freezer-safe container or bag. It’ll keep for up to 3 months and reheat like a dream.
