Cheesy Ranch Chicken & Garlic Butter Fettuccine is the ultimate comfort food—a fusion of bold, creamy flavors and hearty textures that satisfies on every level. Juicy, pan-seared chicken coated in a luscious blend of ranch seasoning and melted cheese, paired with tender fettuccine tossed in a rich garlic butter sauce, creates a dish that feels both indulgent and comforting. This recipe brings together the zing of ranch, the savory depth of garlic, and the creamy appeal of cheese in every bite. Whether you’re cooking for a family dinner, a cozy date night, or looking to impress guests with minimal effort, this dish checks all the boxes. It’s a restaurant-worthy meal made in your own kitchen, with ingredients you can easily find and steps that are beginner-friendly.
Ingredients
For the Cheesy Ranch Chicken:
-
4 boneless, skinless chicken breasts or thighs
-
1 packet ranch seasoning mix (about 1 oz)
-
1 cup shredded mozzarella cheese
-
1/2 cup shredded cheddar cheese
-
2 tablespoons olive oil
-
1/2 teaspoon paprika
-
1/2 teaspoon garlic powder
-
Salt and black pepper, to taste
-
Fresh parsley (for garnish, optional)
For the Garlic Butter Fettuccine:
-
12 oz fettuccine pasta
-
4 tablespoons unsalted butter
-
5 cloves garlic, minced
-
1/4 teaspoon red pepper flakes (optional)
-
1/4 cup grated Parmesan cheese
-
1/2 cup heavy cream (optional for creamier version)
-
Salt and black pepper, to taste
-
Fresh parsley or basil for garnish (optional)
Preparation
Step 1: Season and Prepare the Chicken
Start by patting the chicken dry with paper towels. In a small bowl, mix the ranch seasoning, garlic powder, paprika, salt, and pepper. Rub the seasoning mixture evenly over both sides of each chicken breast or thigh.
Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken. Sear for about 4–5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Reduce heat to low, sprinkle the shredded mozzarella and cheddar on top of the chicken, and cover the pan to let the cheese melt. Once melted, remove from heat and keep warm.
Step 3: Boil the Fettuccine
While the chicken is cooking, bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water in case you need to loosen the sauce later.
Step 4: Make the Garlic Butter Sauce
In a separate pan, melt the butter over medium heat. Add the minced garlic and sauté for about 1–2 minutes until fragrant but not browned. Add red pepper flakes if using. Stir in Parmesan cheese and the heavy cream (if desired), and cook for another 1–2 minutes until combined and slightly thickened. Season with salt and pepper to taste.
Step 5: Combine and Serve
Toss the drained fettuccine into the garlic butter sauce, adding a splash of the reserved pasta water if needed to coat the noodles evenly. Plate the pasta, top with the cheesy ranch chicken, and garnish with fresh parsley or basil. Serve immediately while hot.
Variation
-
Spicy Kick: Add chopped jalapeños or a pinch of cayenne pepper to the chicken seasoning mix for an extra punch.
-
Vegetable Add-In: Stir in sautéed spinach, mushrooms, or steamed broccoli to the pasta for added nutrition and flavor.
-
Bacon Lover’s Twist: Top the chicken with crumbled bacon before melting the cheese for a smoky, savory boost.
-
Creamy Alfredo-Style Pasta: Use full cream and a bit more Parmesan in the sauce for an even richer, Alfredo-inspired pasta.
-
Grilled Chicken Option: Instead of pan-searing, grill the ranch-seasoned chicken for a smokier flavor.
COOKING Note
-
Always let your chicken rest for 5 minutes after cooking before slicing. This locks in the juices and keeps the chicken moist.
-
To ensure even cooking, pound chicken breasts to a uniform thickness before seasoning and cooking.
-
For best results, shred your own cheese instead of using pre-shredded, which often contains anti-caking agents that don’t melt as smoothly.
Serving Suggestions
-
Pair with a crisp green salad tossed in a lemon vinaigrette to balance the richness of the dish.
-
Serve with garlic bread or a warm baguette to mop up the sauce.
-
For a drink pairing, a glass of chilled Chardonnay or a citrusy lemonade complements the creamy, cheesy elements well.
-
Add a side of roasted vegetables like asparagus, Brussels sprouts, or bell peppers for extra texture and nutrition.
Tips
-
If you’re short on time, use store-bought rotisserie chicken seasoned with ranch and top with cheese.
-
Don’t skip the pasta water—it helps emulsify the butter sauce and coat the fettuccine beautifully.
-
Fresh garlic is key—avoid jarred garlic to retain the best flavor in the butter sauce.
-
Want it even cheesier? Stir a bit of shredded cheese directly into the fettuccine for an ultra-gooey experience.
-
This dish makes great leftovers—just reheat gently with a splash of milk or cream to bring the sauce back to life.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Nutritional Information (approximate per serving, based on 4 servings)
-
Calories: 720
-
Protein: 45g
-
Sodium: 980mg
-
Fat: 36g
-
Carbohydrates: 50g
-
Fiber: 3g
-
Sugar: 2g
Note: Nutritional values may vary depending on specific ingredients and portion sizes.
FAQs
Q1: Can I make this ahead of time?
Yes! You can cook the chicken and pasta separately, then reheat and combine with the sauce before serving. Add a splash of cream or milk to loosen the sauce.
Q2: Can I use another pasta type?
Absolutely. Linguine, spaghetti, or even penne can be used if fettuccine isn’t available. Adjust cooking time accordingly.
Q3: Is there a dairy-free version?
You can substitute plant-based butter, cheese, and cream alternatives. Use a dairy-free ranch seasoning or make your own.
Q4: Can I bake this dish?
Yes, assemble everything in a casserole dish, sprinkle extra cheese on top, and bake at 375°F (190°C) for 10–15 minutes for a bubbly finish.
Q5: What can I use instead of ranch seasoning?
Mix garlic powder, onion powder, dried dill, dried parsley, salt, pepper, and a pinch of paprika for a homemade ranch flavor blend.
Conclusion
Cheesy Ranch Chicken & Garlic Butter Fettuccine is more than just a dinner recipe—it’s a crave-worthy culinary experience that blends the boldness of ranch-seasoned chicken, the richness of melted cheese, and the comfort of garlicky buttered pasta. Perfect for busy weeknights or special occasions, it’s a dish that’s easy to love and even easier to prepare. With plenty of room for customization and loads of flavor, this meal promises to become a household favorite. Whether you’re cooking for one or feeding a crowd, this hearty, satisfying plate will have everyone asking for seconds.
Print
Cheesy Ranch Chicken & Garlic Butter Fettuccine
- Total Time: 40 minutes
Ingredients
For the Cheesy Ranch Chicken:
-
4 boneless, skinless chicken breasts or thighs
-
1 packet ranch seasoning mix (about 1 oz)
-
1 cup shredded mozzarella cheese
-
1/2 cup shredded cheddar cheese
-
2 tablespoons olive oil
-
1/2 teaspoon paprika
-
1/2 teaspoon garlic powder
-
Salt and black pepper, to taste
-
Fresh parsley (for garnish, optional)
For the Garlic Butter Fettuccine:
-
12 oz fettuccine pasta
-
4 tablespoons unsalted butter
-
5 cloves garlic, minced
-
1/4 teaspoon red pepper flakes (optional)
-
1/4 cup grated Parmesan cheese
-
1/2 cup heavy cream (optional for creamier version)
-
Salt and black pepper, to taste
-
Fresh parsley or basil for garnish (optional)
Instructions
Start by patting the chicken dry with paper towels. In a small bowl, mix the ranch seasoning, garlic powder, paprika, salt, and pepper. Rub the seasoning mixture evenly over both sides of each chicken breast or thigh.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken. Sear for about 4–5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Reduce heat to low, sprinkle the shredded mozzarella and cheddar on top of the chicken, and cover the pan to let the cheese melt. Once melted, remove from heat and keep warm.
While the chicken is cooking, bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water in case you need to loosen the sauce later.
In a separate pan, melt the butter over medium heat. Add the minced garlic and sauté for about 1–2 minutes until fragrant but not browned. Add red pepper flakes if using. Stir in Parmesan cheese and the heavy cream (if desired), and cook for another 1–2 minutes until combined and slightly thickened. Season with salt and pepper to taste.
Toss the drained fettuccine into the garlic butter sauce, adding a splash of the reserved pasta water if needed to coat the noodles evenly. Plate the pasta, top with the cheesy ranch chicken, and garnish with fresh parsley or basil. Serve immediately while hot.
Notes
-
Always let your chicken rest for 5 minutes after cooking before slicing. This locks in the juices and keeps the chicken moist.
-
To ensure even cooking, pound chicken breasts to a uniform thickness before seasoning and cooking.
-
For best results, shred your own cheese instead of using pre-shredded, which often contains anti-caking agents that don’t melt as smoothly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 4
- Calories: 720
- Sugar: 2g
- Sodium: 980mg
- Fat: 36g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 45g