One-Pot Chicken Ranch Pasta
Indulge in the creamy, comforting flavors of this One-Pot Chicken Ranch Pasta Recipe, a perfect solution for busy weeknights. This dish combines tender chicken thighs with a rich, cheesy sauce and ranch dressing, all cooked together in a single pot for effortless cleanup. It’s versatile enough to accommodate your favorite vegetables or pasta shapes, making it an excellent choice for both family dinners and casual gatherings with friends. In under an hour, you can enjoy a delightful meal that pleases everyone at the table!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- Cooking spray
- 1 (8-ounce) block cheddar cheese, shredded
- 1 ¼ lbs boneless skinless chicken thighs, cut into ½-inch pieces
- 3 cups low-sodium chicken broth
- 8 ounces uncooked fusilli pasta
- 1 ½ cups frozen peas
- ⅓ cup half-and-half (or whole milk)
- 2 tablespoons dairy-free ranch dressing
Instructions
- In a large skillet or Dutch oven over medium-high heat, mist with cooking spray and cook until crispy. Remove and drain on paper towels.
- Add chicken pieces to the skillet and cook until partially cooked through.
- Pour in chicken broth along with garlic powder, onion powder, dried dill, black pepper, and uncooked pasta. Bring to a boil.
- Cover and reduce heat to medium; simmer for about 12 minutes. Stir in frozen peas.
- Cook uncovered until pasta is tender and most liquid has absorbed. Stir occasionally.
- Reduce heat to low and mix in reserved bacon, half-and-half, ranch dressing, and cheese until melted.
- Serve garnished with fresh parsley and extra ranch dressing if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 480
- Sugar: 3g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg