Shaker Tavern Dijonnaise Ranch Chicken and Pasta
Dive into the comforting flavors of Shaker Tavern Dijonnaise Ranch Chicken and Pasta, a creamy and indulgent twist on classic chicken pasta dishes. This hearty recipe combines tender, golden-browned chicken breasts with al dente pasta, all enveloped in a luscious sauce made from Dijon mustard, ranch seasoning, and a touch of Parmesan. The rich base of heavy cream and chicken broth ensures every bite is silky smooth, while a hint of garlic adds aromatic depth. Garnished with fresh parsley for a pop of color, this dish is perfect for weeknight dinners or casual gatherings. Ready in just 45 minutes, it’s a deliciously simple way to elevate your pasta night.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 tablespoons Dijon mustard
- 2 tablespoons Mayonnaise
- 1 packet Dry ranch seasoning mix
- 1 cup Heavy cream
- 0.333 cup Parmesan cheese, grated
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 2 pieces Garlic cloves, minced
- 12 ounces Penne pasta (or pasta of choice)
- 0.5 cup Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain, set aside, and reserve 1/4 cup of the pasta water for later use.
While the pasta is cooking, season both sides of the chicken breasts with salt and pepper.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chicken breasts and cook for about 4-5 minutes per side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside to rest. Thinly slice once slightly cooled.
In the same skillet, melt the remaining 1 tablespoon of butter. Add the minced garlic and sauté for 1 minute until fragrant.
Add the Dijon mustard, mayonnaise, ranch seasoning mix, and chicken broth to the skillet. Whisk thoroughly to combine and cook over medium heat for 2-3 minutes.
Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Continue whisking until the sauce is smooth and slightly thickened, about 4-5 minutes.
Return the sliced chicken to the skillet, along with the cooked pasta. Toss everything together to coat evenly in the sauce. If the sauce is too thick, add the reserved pasta water, a little at a time, until the desired consistency is reached.
Taste and adjust seasoning with additional salt and pepper, if needed.
Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1211 mg | 53% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 1.2 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 337 mg | 7% | |
*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.
