Ingredients

16 ounces cavatappi pasta

1 pound boneless skinless chicken breasts

1 teaspoon paprika

½ teaspoon black pepper

2 tablespoons olive oil

¼ cup (½ stick / 57 g) unsalted butter

2 teaspoons garlic, minced

¼ cup (31 g) all-purpose flour

2 cups whole milk

2 tablespoons (about 1 packet / 1 ounce) dry ranch seasoning

½ teaspoon crushed red pepper flakes

2 cups (226 g) white cheddar cheese, shredded

Fresh parsley, chopped (for garnish)

Instructions

Step 1: Cook the pasta according to package instructions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside along with the reserved water.

Step 2: In a small bowl, combine paprika and black pepper. Season the chicken breasts evenly on all sides with this mixture.

Step 3: Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5 to 6 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken and let it rest for 5 minutes, then slice.

Step 4: In the same skillet over medium heat, melt the butter. Add the minced garlic and cook for 30 to 60 seconds until fragrant.

Step 5: Whisk in the flour and cook for 1 minute, stirring constantly to form a roux.

Step 6: Slowly pour in the milk while whisking continuously to avoid lumps. Add the dry ranch seasoning and crushed red pepper flakes. Reduce heat and simmer for 3 to 4 minutes until the sauce slightly thickens.

Step 7: Stir in the shredded white cheddar cheese until it melts completely and the sauce is smooth.

Step 8: Add the cooked pasta to the sauce and stir until evenly coated. If the sauce is too thick, add reserved pasta water a splash at a time to reach your desired consistency.

Step 9: Place the sliced chicken over the pasta or stir it into the sauce, according to your preference.

Step 10: Garnish with chopped fresh parsley and serve warm.

Tips & Variations

Use smoked paprika instead of regular paprika for a deeper flavor.

Substitute half-and-half for whole milk for a creamier sauce.

Add steamed broccoli or peas for extra veggies and color.

For less spice, reduce or omit the crushed red pepper flakes.

Use shredded mozzarella or Monterey Jack if white cheddar isn’t available.

FAQs

Can I use a different type of pasta?

Yes, feel free to substitute cavatappi with penne, rotini, or any short pasta shape you like. Just adjust cooking time according to package instructions.

How do I know when the chicken is cooked through?

The best way is to use a meat thermometer; the internal temperature should reach 165°F. Alternatively, cut into the thickest part to ensure there is no pink inside.