Creamy Ranch Chicken Rotini
This Creamy Ranch Chicken Rotini is a quick, comforting, and cheesy pasta dish packed with tender chicken and fresh veggies. Perfect for easy weeknight dinners!
Servings: 4 servings
Ingredients
- 8 oz rotini pasta
- 1 lb chicken breast diced
- 2 tbsp olive oil
- 1 cup ranch dressing
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup diced bell pepper
- 1/2 cup diced onion
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
- fresh parsley for garnish
Instructions
Step 1: Cook the Rotini Pasta
- Bring a large pot of salted water to a boil. Add 8 oz of rotini pasta and cook until al dente, about 8-10 minutes. Drain, reserving 1/2 cup pasta water, then set pasta aside.
Step 2: Sauté Chicken and Veggies
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add diced chicken breast, season with salt, pepper, garlic powder, and onion powder. Cook 5-7 minutes until cooked through and lightly golden.
- Add diced onion and bell pepper to skillet. Sauté 3-4 minutes until softened but slightly crisp.
Step 3: Make the Creamy Ranch Sauce
- Reduce heat to medium-low. Stir in 1 cup ranch dressing and 1/2 cup sour cream. Mix until smooth. If sauce is too thick, add reserved pasta water a tablespoon at a time to desired consistency.
Step 4: Combine Pasta and Cheese
- Add cooked rotini pasta to skillet, tossing to coat with sauce. Sprinkle 1 cup shredded cheddar cheese and fold in until melted and gooey.
Step 5: Garnish and Serve
- Remove skillet from heat. Sprinkle freshly chopped parsley on top. Serve immediately while warm.
Equipment
- Large pot
- Large Skillet or Sauté Pan
- Colander
- Measuring cups and spoons
- Wooden spoon or silicone spatula
Notes
- Reserve pasta water to adjust sauce consistency as needed.
- For a lighter version, substitute sour cream with Greek yogurt.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of milk or water.
