Quick Ranch Chicken Vegetables with Pasta
Elevate your weeknight dinner game with this Quick Ranch Chicken Vegetables with Pasta recipe—a comforting, creamy dish that’s bursting with flavor and ready in just 40 minutes! Tender bites of seasoned chicken pair perfectly with al dente penne pasta, vibrant bell peppers, and crisp broccoli, all coated in a luscious ranch-seasoned cream sauce. The addition of Parmesan cheese lends a rich, savory note, while a touch of garlic ties it all together beautifully. With its easy prep, wholesome ingredients, and colorful presentation, this versatile dish is perfect for busy families or casual entertaining. Garnish with fresh parsley for a pop of freshness and serve it warm for an unforgettable meal. Keywords: ranch chicken pasta, creamy vegetable pasta, quick dinner recipes.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons ranch seasoning mix
- 12 ounces penne pasta
- 2 pieces bell peppers (red, yellow, or green, sliced)
- 2 cups broccoli florets
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, cut the chicken breasts into bite-sized pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and sprinkle with 1 tablespoon of ranch seasoning mix. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced bell peppers, broccoli florets, and minced garlic. Cook for 5 minutes, stirring occasionally, until the vegetables are slightly tender but still crisp.
Reduce the heat to medium. Return the cooked chicken to the skillet with the vegetables. Add the heavy cream, remaining 1 tablespoon of ranch seasoning mix, and the reserved pasta water. Stir well to combine.
Simmer the mixture for 3-4 minutes, allowing the sauce to thicken slightly. Stir in the Parmesan cheese, salt, and black pepper.
Add the cooked penne pasta to the skillet and toss everything together until the pasta is evenly coated in the sauce.
Taste and adjust the seasoning as needed. Garnish with chopped parsley, if desired, before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
3278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.5 g | 183% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 576 mg | 192% | |
| Sodium | 3605 mg | 157% | |
| Total Carbohydrate | 292.6 g | 106% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 19.4 g | ||
| Protein | 179.8 g | 360% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 605 mg | 47% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2340 mg | 50% | |
*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.
