Description
A rich and comforting creamy chicken ranch pasta made with tender chicken, rotini pasta, smoky turkey strips, and cheddar cheese in a smooth ranch-seasoned sauce.
Ingredients
- 2 cups cheddar cheese, shredded
- 6 strips smoked turkey strips
- Salt to taste
- Black pepper to taste
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 small boneless skinless chicken breasts
- 2 cups uncooked rotini pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 tablespoon garlic, minced
- 2 cups half and half
- 2 tablespoons dry ranch dressing seasoning mix
Instructions
- Cook the smoked turkey strips in a large skillet over low heat until crispy. Transfer to a paper towel-lined plate and reserve a small amount of drippings in the skillet. Chop the cooled strips into small pieces.
- Slice the chicken breasts into thinner pieces and season with salt, black pepper, onion powder, and Italian seasoning.
- Cook the chicken in the skillet with the reserved drippings over medium-high heat until golden and fully cooked. Remove and cut into cubes.
- Bring a large pot of salted water to a boil and cook the rotini pasta until al dente according to package directions. Drain and set aside.
- In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Sprinkle in the flour and stir continuously to form a roux.
- Gradually whisk in the half and half until smooth and allow the sauce to simmer until slightly thickened.
- Stir in the ranch seasoning mix and shredded cheddar cheese until the cheese melts and the sauce becomes creamy.
- Add the cooked pasta, cubed chicken, and chopped turkey strips to the skillet.
- Toss everything together until well coated and heated through.
- Serve warm.
Notes
- Freshly shredded cheese melts smoother than pre-shredded cheese.
- Rotini works well because it holds the creamy sauce.
- If reheating leftovers, add a splash of milk or cream to restore creaminess.
- Vegetables like broccoli, spinach, or peas can be added for extra nutrition.
- Chicken thighs can be used instead of chicken breasts for juicier meat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 760mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 115mg
