Chicken Ranch Pasta Bowl
Indulge in the comforting flavors of this Chicken Ranch Pasta Bowl, a perfect combination of creamy, zesty, and savory goodness! Tender slices of ranch-seasoned chicken breast are paired with al dente penne pasta tossed in a rich, velvety sauce made from cream cheese, milk, and parmesan, all infused with garlic and ranch seasoning. The addition of wilted baby spinach and juicy cherry tomatoes adds freshness and vibrancy, making this one-pot meal as wholesome as it is delicious. Ready in just 40 minutes, this easy chicken pasta recipe is a weeknight dinner dream that feels indulgent yet effortless. Ideal for family meals or entertaining, it’s sure to become a staple in your recipe collection.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons ranch seasoning mix
- 12 ounces penne pasta
- 4 ounces cream cheese
- 1 cup milk
- 1 cup parmesan cheese, grated
- 2 cloves garlic, minced
- 3 cups baby spinach
- 1.5 cups cherry tomatoes, halved
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 quarts water
Instructions
Fill a large pot with 4 quarts of water, add 1 teaspoon of salt, and bring it to a boil over high heat. Once boiling, add the penne pasta and cook according to the package instructions for al dente (about 10-12 minutes). Drain and set aside.
While the pasta is cooking, pat the chicken breasts dry with a paper towel and season both sides evenly with 1 tablespoon of ranch seasoning mix.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until they reach an internal temperature of 165°F (74°C). Remove the chicken from the skillet, let it rest for 5 minutes, and then slice into thin strips.
In the same skillet, lower the heat to medium and add the remaining tablespoon of olive oil. Add the minced garlic and sauté for 1 minute until fragrant.
Add the cream cheese and milk to the skillet, stirring until the cream cheese melts and forms a smooth sauce. Stir in the remaining tablespoon of ranch seasoning mix, grated parmesan cheese, black pepper, and baby spinach. Cook for 2-3 minutes, until the spinach wilts.
Add the cooked pasta to the skillet, tossing to coat it evenly in the sauce. Stir in the halved cherry tomatoes and cook for 1-2 more minutes to warm them through.
Divide the pasta into bowls and top each serving with sliced chicken. Garnish with additional parmesan cheese or chopped parsley if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
3064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.0 g | 151% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 502 mg | 168% | |
| Sodium | 5964 mg | 259% | |
| Total Carbohydrate | 293.0 g | 107% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 24.9 g | ||
| Protein | 203.9 g | 408% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1677 mg | 129% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1780 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
