Ingredients
Method
Cooking the Pasta
- In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Sautéing the Chicken
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken, season with salt and pepper, and cook until the chicken is golden brown and cooked through, about 5-7 minutes.
Making the Sauce
- Once the chicken is fully cooked, sprinkle the ranch seasoning over the chicken and stir to combine. Cook for an additional minute.
- Pour in the heavy cream and chicken broth, stirring well to incorporate the ranch seasoning. Let the mixture simmer for about 3-5 minutes until slightly thickened.
Combining Pasta and Sauce
- Add the cooked pasta to the skillet, tossing everything together until the pasta is thoroughly coated in the creamy sauce.
Serving
- Divide the pasta among plates and garnish with fresh parsley or chives and grated Parmesan cheese.
Notes
For variations, you can substitute chicken with turkey or shrimp. Use low-fat cream for a lighter dish. Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.