Creamy Chicken Ranch Pasta
This hearty and delicious chicken ranch pasta is super easy to make and is a great family dinner recipe everyone can enjoy. Loaded with chicken, spinach and bowtie pasta all cooked in a creamy sauce.
Servings: 6 Servings
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.