If you’re searching for a weeknight dinner that delivers maximum comfort with minimum fuss, Hidden Valley Ranch Chicken Pasta is about to be your new favorite recipe. Imagine perfectly tender chicken bathed in the savory, unmistakable flavor of Hidden Valley Ranch, all swirled together with a rich, creamy cheese sauce and twirled around al dente pasta. Each bite is hearty, flavorful, and so satisfying that you’ll find everyone asking for seconds—just trust me, there probably won’t be leftovers!
Ingredients You’ll Need
Just a handful of everyday ingredients come together to make this irresistible dish, each playing a key role in the flavor, texture, and color of your Hidden Valley Ranch Chicken Pasta. Here’s exactly what you need and why you need it:
- Pasta (12 ounces penne or rotini): The classic shape helps soak up every drop of creamy sauce—choose your favorite!
- Olive oil (1 tablespoon): Adds a touch of flavor and cooks your chicken to golden perfection.
- Chicken breast (1 pound, boneless & skinless, cut bite-sized): Tender, protein-packed, and perfect for soaking up ranch flavor.
- Hidden Valley Ranch seasoning mix (1 packet, 1 ounce): The star of the show, this adds that signature ranch zest that makes this dish stand out.
- Garlic (2 cloves, minced): Brings aromatic depth and unmistakable savory goodness.
- Black pepper (1/2 teaspoon): Balances out the creaminess with just a little warmth.
- Paprika (1/2 teaspoon): Adds color and subtle sweetness, making each bite more complex.
- Chicken broth (1 cup): Builds a flavorful foundation for the creamy sauce.
- Heavy cream (1 cup): The secret to that impossibly luxurious sauce—don’t skimp!
- Shredded cheddar cheese (1 cup): Melty, gooey, and brings pure comfort to the table.
- Grated Parmesan cheese (1/2 cup): Adds savoriness and a touch of salt.
- Frozen peas (1 cup, optional): A pop of color and sweetness—feel free to swap for other greens or skip entirely.
- Chopped parsley (for garnish): Lively freshness and a beautiful finish.
How to Make Hidden Valley Ranch Chicken Pasta
Step 1: Cook the Pasta
Start by bringing a big pot of salted water to a boil and cook your penne or rotini until al dente, following the package directions. Drain well and set aside—don’t rinse! You want all those starches to help the sauce cling beautifully in the final dish.
Step 2: Brown the Chicken
Heat a tablespoon of olive oil in a large skillet over medium-high. Toss in your chicken pieces, seasoning them right away with half the Hidden Valley Ranch mix, black pepper, and paprika. Sauté for 5–7 minutes, stirring occasionally, until the chicken is golden and cooked through. This is where so much of that crave-worthy flavor starts!
Step 3: Sauté the Garlic
Toss in the minced garlic and cook for just 30 seconds, until it’s fragrant but not browned. That quick burst of garlicky aroma is your clue that the skillet is ready for the next step and your taste buds are about to be very happy.
Step 4: Make the Creamy Sauce
Reduce heat to medium and pour in the chicken broth and heavy cream. Sprinkle in the remaining ranch seasoning mix. Let the mixture simmer and bubble gently for 3–4 minutes while it thickens just a little—that’s your creamy base coming together.
Step 5: Melt in the Cheeses
Now the magic happens: stir in the shredded cheddar and grated Parmesan until the sauce is rich and smooth. Both cheeses melt down into a velvety blanket that coats every bit of chicken and pasta with irresistible flavor.
Step 6: Combine and Finish
Add your drained pasta back into the skillet, along with the frozen peas if you’re using them. Stir everything gently, letting the sauce hug each piece while the pasta and peas warm through, about 2–3 minutes. Sprinkle with plenty of fresh parsley and get ready to serve up a true crowd-pleaser.
How to Serve Hidden Valley Ranch Chicken Pasta
Garnishes
Top your finished Hidden Valley Ranch Chicken Pasta with a generous shower of chopped parsley for a fresh, bright finish. If you like, add extra grated Parmesan, a twist of black pepper, or even a sprinkle of crispy bacon bits for added crunch.
Side Dishes
This creamy pasta shines alongside a crisp green salad dressed with lemony vinaigrette, or a simple side of roasted broccoli or asparagus. Warm, crusty bread or garlic knots are perfect for mopping up any leftover sauce—don’t let a drop go to waste!
Creative Ways to Present
For a fun party twist, serve individual portions in ramekins or colorful bowls topped with a little extra cheese and broiled for a minute until golden and bubbly. If you’re feeding a crowd, finish the whole skillet under the broiler with a cheesy topping and let everyone scoop out their own big, satisfying helpings.
Make Ahead and Storage
Storing Leftovers
Leftover Hidden Valley Ranch Chicken Pasta will keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually get even better as they mingle, making it a lunch or dinner worth looking forward to!
Freezing
To freeze, let the pasta cool completely, then transfer it to a freezer-safe container or heavy-duty zip bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for the best texture—just note that creamy sauces can separate a bit after freezing, but a gentle stir will bring them back together.
Reheating
Reheat leftover Hidden Valley Ranch Chicken Pasta gently in a skillet over low heat, adding a splash of milk or chicken broth if it looks a bit dry. You can also microwave individual bowls, stirring after every 30 seconds until hot and creamy again.
FAQs
Can I use a different type Main Course
Absolutely! Penne and rotini capture the sauce so nicely, but feel free to substitute fusilli, shells, or even fettuccine—whatever you’ve got on hand will work deliciously.
Is there a way to make this dish lighter?
You can swap heavy cream for half-and-half or whole milk and use reduced-fat cheddar if you prefer. The sauce won’t be quite as rich, but you’ll still enjoy all the classic Hidden Valley Ranch Chicken Pasta flavors.
Can I add vegetables other than peas?
Definitely! Steamed broccoli florets, spinach, or even sautéed mushrooms are wonderful additions. The ranch and cheese sauce matches well with a wide range of veggies.
What’s the best chicken to use?
Boneless, skinless chicken breast cooks up quickly and keeps things lean, but you can use chicken thighs for extra juiciness, or even shortcut things with leftover rotisserie chicken if you’re in a pinch.
How do I make it spicier?
Add a pinch of red pepper flakes or some diced jalapeños along with the garlic for an extra kick. The creamy, cheesy sauce pairs beautifully with a little heat if that’s your style!
Final Thoughts
I hope you’ll give Hidden Valley Ranch Chicken Pasta a try the next time you crave a cozy, creamy, flavor-packed dinner. It’s the kind of dish that always brings people together around the table, and after just one bite, you’ll know why it’s become a beloved staple in my kitchen. Happy cooking!
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Hidden Valley Ranch Chicken Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Creamy and flavorful, Hidden Valley Ranch Chicken Pasta is a delicious main course perfect for a family dinner. Tender chicken and pasta coated in a rich ranch-infused sauce, this dish is sure to become a favorite.
Ingredients
Pasta:
- 12 ounces penne or rotini pasta
Chicken:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
Seasoning:
- 1 packet Hidden Valley Ranch seasoning mix (1 ounce)
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Sauce:
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Optional:
- 1 cup frozen peas
- Chopped parsley for garnish
Instructions
- Cook the pasta: Boil the pasta until al dente, then drain and set aside.
- Cook the chicken: In a skillet, cook the chicken with half of the ranch seasoning, pepper, and paprika until browned.
- Make the sauce: Add garlic, chicken broth, heavy cream, and remaining ranch seasoning. Simmer until slightly thickened.
- Finish the dish: Stir in cheeses, add pasta and peas, cook until heated through. Garnish with parsley before serving.
Notes
- You can swap peas for broccoli or spinach or omit them entirely.
- For a spicier dish, consider adding red pepper flakes or jalapeños.
- This recipe is also great with leftover rotisserie chicken.
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 3g
- Sodium: 790mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 135mg
