Name: Hidden Valley Ranch Chicken Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 tablespoons olive oil; 2 boneless, skinless chicken breasts (cut into bite-sized cubes); 1 packet Hidden Valley Ranch seasoning mix; Salt and pepper to taste; 12 oz penne or rotini pasta; 2 cloves garlic (minced); 1 tablespoon all-purpose flour; 2 cups milk (whole milk recommended for creaminess); 1/2 cup chicken broth; 1 cup shredded cheddar cheese; 1/2 cup grated Parmesan cheese; 1/2 cup sour cream or cream cheese (optional for extra creaminess); 1/2 teaspoon paprika (optional); Fresh parsley (chopped, for garnish); Crushed red pepper flakes (optional, for heat)

Hidden Valley Ranch Chicken Pasta is a creamy, flavorful dish that combines the bold zest of ranch seasoning with tender chicken and perfectly cooked pasta. This recipe has become a favorite for weeknight dinners, potlucks, and family gatherings due to its comforting texture and mouthwatering flavor. It’s a dish that balances convenience with homemade taste, making it perfect for both beginner and seasoned home cooks. The star of the recipe—Hidden Valley Ranch seasoning—adds a savory, herby twist that transforms a simple chicken pasta into a memorable and satisfying meal.

Whether you’re preparing a hearty meal for your family or looking for something impressive yet easy to whip up for guests, Hidden Valley Ranch Chicken Pasta delivers every time. It’s creamy, cheesy, rich, and packed with protein and flavor. The versatility of the ingredients allows for many variations to suit your personal preferences.

Let’s dive into this delicious creation and learn how to make it from scratch!

Ingredients:

2 tablespoons olive oil
2 boneless, skinless chicken breasts (cut into bite-sized cubes)
1 packet Hidden Valley Ranch seasoning mix
Salt and pepper to taste
12 oz penne or rotini pasta
2 cloves garlic (minced)
1 tablespoon all-purpose flour
2 cups milk (whole milk recommended for creaminess)
1/2 cup chicken broth
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup sour cream or cream cheese (optional for extra creaminess)
1/2 teaspoon paprika (optional)
Fresh parsley (chopped, for garnish)
Crushed red pepper flakes (optional, for heat)

Preparation:

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add your pasta of choice—penne and rotini work best because they hold the sauce well. Cook according to package instructions until al dente. Drain and set aside.

Step 2: Season and Sear the Chicken

In a large skillet or sauté pan, heat olive oil over medium-high heat. Season the chicken pieces generously with salt, pepper, and half the packet of Hidden Valley Ranch seasoning. Add the chicken to the pan and sear on all sides until golden brown and fully cooked through (about 6-8 minutes). Remove from the skillet and set aside.

Step 3: Create the Base of the Sauce

Lower the heat to medium. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Sprinkle in the flour and stir constantly for about a minute to create a roux. Gradually pour in the milk and chicken broth while whisking to avoid lumps.

Step 4: Make It Creamy

Add the remaining Ranch seasoning to the sauce, then stir in cheddar cheese and Parmesan cheese. Let the sauce simmer gently until the cheese melts and the sauce thickens (about 3-4 minutes). For extra richness, add sour cream or cream cheese at this point and stir until fully incorporated.

Step 5: Combine Everything

Return the cooked chicken to the skillet. Add the drained pasta and toss everything to coat evenly in the sauce. Let it simmer for another 2-3 minutes so the flavors can meld. Sprinkle paprika and red pepper flakes if desired. Garnish with fresh parsley before serving.

Variation

This dish is versatile and can be tailored to fit a variety of tastes and dietary needs:

Bacon Ranch Chicken Pasta: Add crispy cooked bacon for a smoky crunch.
Spicy Version: Include diced jalapeños or hot sauce in the sauce for extra heat.
Veggie Additions: Add sautéed spinach, broccoli florets, or sun-dried tomatoes for added nutrition and color.
Low-Carb Option: Substitute pasta with zucchini noodles or cauliflower rice.
Protein Swap: Replace chicken with turkey, shrimp, or plant-based alternatives like tofu or chickpeas.

COOKING Note:

To avoid a grainy sauce, be sure to stir continuously while adding cheese and avoid boiling the sauce once the cheese has been added.
If the sauce becomes too thick, you can thin it out with additional milk or chicken broth.

Serving Suggestions:

Serve hot with a side of garlic bread or crusty baguette to soak up the creamy sauce.
A crisp green salad with ranch or balsamic vinaigrette pairs well to balance the richness.
For a fancy touch, top each serving with a sprinkle of extra Parmesan and freshly cracked black pepper.

Tips:

Use freshly grated cheese for better melt and flavor over pre-shredded cheese.
Let the chicken rest for a few minutes after cooking before adding it back to keep it juicy.
For a lighter version, use low-fat milk and cheese, or skip the sour cream.
Make it ahead by preparing the sauce and storing it separately from the pasta, then combining before serving.
Double the recipe to have leftovers—it reheats well the next day!

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Nutritional Information (per serving – approx. 1 ½ cups):

Calories: 540
Protein: 35g
Sodium: 860mg
(Values may vary based on ingredients and portion sizes)

FAQs

Q1: Can I use store-bought cooked chicken for this recipe?

Yes! Rotisserie chicken or leftover grilled chicken works great—just add it in Step 5 when combining everything.

Q2: What pasta works best with this recipe?

Short pastas like penne, rotini, rigatoni, or bowtie are ideal. They hold the creamy sauce well and give a satisfying bite.

Q3: Can I make this dish ahead of time?

Absolutely. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk to refresh the sauce.

Q4: Is there a dairy-free version?

You can use plant-based milk and cheese alternatives, and a vegan ranch seasoning. The taste will be slightly different, but still delicious.

Q5: Can I freeze Hidden Valley Ranch Chicken Pasta?

Yes, but the texture of the sauce may change slightly upon thawing. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop.

Conclusion

Hidden Valley Ranch Chicken Pasta is a comforting and crowd-pleasing meal that brings together the creamy goodness of cheese and milk with the zesty kick of ranch seasoning. It’s simple to prepare, highly customizable, and bursting with flavor in every bite. Whether you’re making it for a cozy family dinner or meal-prepping for the week, this dish offers both convenience and satisfaction. With a handful of pantry staples and a few fresh ingredients, you can whip up a meal that tastes like it came straight from a restaurant kitchen. Try it once, and it just might become a regular on your dinner rotation!

Hidden Valley Ranch Chicken Pasta

Author: Imili Johnson
Total Time: 40 minutes

Print Recipe

Ingredients

Scale

Ingredients:

2 tablespoons olive oil
2 boneless, skinless chicken breasts (cut into bite-sized cubes)
1 packet Hidden Valley Ranch seasoning mix
Salt and pepper to taste
12 oz penne or rotini pasta
2 cloves garlic (minced)
1 tablespoon all-purpose flour
2 cups milk (whole milk recommended for creaminess)
1/2 cup chicken broth
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup sour cream or cream cheese (optional for extra creaminess)
1/2 teaspoon paprika (optional)
Fresh parsley (chopped, for garnish)
Crushed red pepper flakes (optional, for heat)

Instructions

Preparation: Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add your pasta of choice—penne and rotini work best because they hold the sauce well. Cook according to package instructions until al dente. Drain and set aside.

Step 2: Season and Sear the Chicken

In a large skillet or sauté pan, heat olive oil over medium-high heat. Season the chicken pieces generously with salt, pepper, and half the packet of Hidden Valley Ranch seasoning. Add the chicken to the pan and sear on all sides until golden brown and fully cooked through (about 6-8 minutes). Remove from the skillet and set aside.

Step 3: Create the Base of the Sauce

Lower the heat to medium. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Sprinkle in the flour and stir constantly for about a minute to create a roux. Gradually pour in the milk and chicken broth while whisking to avoid lumps.

Step 4: Make It Creamy

Add the remaining Ranch seasoning to the sauce, then stir in cheddar cheese and Parmesan cheese. Let the sauce simmer gently until the cheese melts and the sauce thickens (about 3-4 minutes). For extra richness, add sour cream or cream cheese at this point and stir until fully incorporated.

Step 5: Combine Everything

Return the cooked chicken to the skillet. Add the drained pasta and toss everything to coat evenly in the sauce. Let it simmer for another 2-3 minutes so the flavors can meld. Sprinkle paprika and red pepper flakes if desired. Garnish with fresh parsley before serving.

Notes

To avoid a grainy sauce, be sure to stir continuously while adding cheese and avoid boiling the sauce once the cheese has been added.
If the sauce becomes too thick, you can thin it out with additional milk or chicken broth.

Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Calories: 540
Sodium: 860mg
Protein: 35g

Ingredients:

2 tablespoons olive oil

2 boneless, skinless chicken breasts (cut into bite-sized cubes)

1 packet Hidden Valley Ranch seasoning mix

Salt and pepper to taste

12 oz penne or rotini pasta

2 cloves garlic (minced)

1 tablespoon all-purpose flour

2 cups milk (whole milk recommended for creaminess)

1/2 cup chicken broth

1 cup shredded cheddar cheese

1/2 cup grated Parmesan cheese

1/2 cup sour cream or cream cheese (optional for extra creaminess)

1/2 teaspoon paprika (optional)

Fresh parsley (chopped, for garnish)

Crushed red pepper flakes (optional, for heat)

Preparation:

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add your pasta of choice—penne and rotini work best because they hold the sauce well. Cook according to package instructions until al dente. Drain and set aside.

Step 2: Season and Sear the Chicken

Step 3: Create the Base of the Sauce

Lower the heat to medium. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Sprinkle in the flour and stir constantly for about a minute to create a roux. Gradually pour in the milk and chicken broth while whisking to avoid lumps.

Step 4: Make It Creamy

Add the remaining Ranch seasoning to the sauce, then stir in cheddar cheese and Parmesan cheese. Let the sauce simmer gently until the cheese melts and the sauce thickens (about 3-4 minutes). For extra richness, add sour cream or cream cheese at this point and stir until fully incorporated.

Step 5: Combine Everything

Return the cooked chicken to the skillet. Add the drained pasta and toss everything to coat evenly in the sauce. Let it simmer for another 2-3 minutes so the flavors can meld. Sprinkle paprika and red pepper flakes if desired. Garnish with fresh parsley before serving.

Variation

This dish is versatile and can be tailored to fit a variety of tastes and dietary needs:

Bacon Ranch Chicken Pasta: Add crispy cooked bacon for a smoky crunch.

Spicy Version: Include diced jalapeños or hot sauce in the sauce for extra heat.

Veggie Additions: Add sautéed spinach, broccoli florets, or sun-dried tomatoes for added nutrition and color.

Low-Carb Option: Substitute pasta with zucchini noodles or cauliflower rice.

Protein Swap: Replace chicken with turkey, shrimp, or plant-based alternatives like tofu or chickpeas.

COOKING Note:

To avoid a grainy sauce, be sure to stir continuously while adding cheese and avoid boiling the sauce once the cheese has been added.

If the sauce becomes too thick, you can thin it out with additional milk or chicken broth.

Serving Suggestions:

Serve hot with a side of garlic bread or crusty baguette to soak up the creamy sauce.

A crisp green salad with ranch or balsamic vinaigrette pairs well to balance the richness.

For a fancy touch, top each serving with a sprinkle of extra Parmesan and freshly cracked black pepper.

Tips:

Use freshly grated cheese for better melt and flavor over pre-shredded cheese.

Let the chicken rest for a few minutes after cooking before adding it back to keep it juicy.

For a lighter version, use low-fat milk and cheese, or skip the sour cream.

Make it ahead by preparing the sauce and storing it separately from the pasta, then combining before serving.

Double the recipe to have leftovers—it reheats well the next day!

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Nutritional Information (per serving – approx. 1 ½ cups):

Calories: 540

Protein: 35g

Sodium: 860mg(Values may vary based on ingredients and portion sizes)

FAQs

Q1: Can I use store-bought cooked chicken for this recipe?

Yes! Rotisserie chicken or leftover grilled chicken works great—just add it in Step 5 when combining everything.

Q2: What pasta works best with this recipe?

Short pastas like penne, rotini, rigatoni, or bowtie are ideal. They hold the creamy sauce well and give a satisfying bite.

Q3: Can I make this dish ahead of time?

Absolutely. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk to refresh the sauce.

Q4: Is there a dairy-free version?

You can use plant-based milk and cheese alternatives, and a vegan ranch seasoning. The taste will be slightly different, but still delicious.

Q5: Can I freeze Hidden Valley Ranch Chicken Pasta?

Yes, but the texture of the sauce may change slightly upon thawing. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop.

Conclusion

Ingredients

Ingredients:

Instructions

Notes

Nutrition

Sodium: 860mg
(Values may vary based on ingredients and portion sizes)