Ingredients
Scale
- 2 cups cooked pasta (penne, fusilli, or spaghetti)
- 1 lb boneless, skinless chicken breasts, diced
- 2 cups broccoli florets
- 1 cup shredded cheddar or mozzarella cheese
- 1/2 cup ranch dressing
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh chopped parsley for garnish (optional)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside. Dice the chicken breasts into bite-sized pieces and season with salt, pepper, and Italian seasoning.
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.
- In the same skillet, add a little more olive oil if necessary. Sauté the minced garlic until fragrant, then add the broccoli florets. Cook for about 4-5 minutes until tender but still crisp.
- Return the cooked chicken to the skillet. Add the cooked pasta and stir to combine. Pour in the ranch dressing and toss everything together until evenly coated.
- Reduce heat to low, then sprinkle the shredded cheese over the skillet. Stir gently until the cheese melts and forms a creamy sauce that coats the pasta, chicken, and broccoli evenly.
Notes
- Modify the cheese selection to suit your taste — try pepper jack or gouda for a different flavor.
- If you prefer a lighter version, substitute the ranch dressing with Greek yogurt mixed with herbs.
- For added texture, sprinkle some toasted breadcrumbs or crispy bacon bits on top before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Easy Dinner
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 870 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 115 mg