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White Cheddar Ranch Chicken Pasta Recipe

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★★★★★

5 from 76 reviews

This White Cheddar Ranch Chicken Pasta is a creamy, flavorful dish combining tender seasoned chicken breasts with cavatappi pasta enveloped in a rich white cheddar and ranch sauce. Perfect for a comforting weeknight meal, it features a harmonious blend of spices, melted cheese, and a hint of heat from crushed red pepper flakes, garnished with fresh parsley for a pop of color.

Ingredients

Scale

Pasta and Chicken

  • 16 ounces cavatappi pasta
  • 1 pound boneless skinless chicken breasts
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil

Sauce

  • ¼ cup (½ stick / 57 g) unsalted butter
  • 2 teaspoons minced garlic
  • 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

Garnish

  • Fresh parsley, chopped

Instructions

  1. Cook pasta: Cook the cavatappi pasta according to package instructions until al dente. Reserve about 1 cup of pasta water before draining, then drain the pasta and set both aside.
  2. Combine seasonings: In a small bowl, mix together the paprika and black pepper to create the chicken seasoning blend.
  3. Season chicken: Evenly season the chicken breasts on all sides with the paprika and black pepper mixture.
  4. Cook chicken: Heat olive oil in a large skillet over medium heat. Once the oil is hot and shimmering, add the chicken breasts. Cook for 5 to 6 minutes per side, or until the internal temperature reaches 165°F (74°C).
  5. Rest chicken: Remove the chicken from the skillet and let it rest for 5 minutes before slicing to keep it juicy and tender.
  6. Melt butter: In the same skillet, melt the unsalted butter over medium heat.
  7. Add garlic: Stir in the minced garlic and cook for 30 to 60 seconds until fragrant but not browned.
  8. Whisk in flour: Add the all-purpose flour and whisk constantly for about 1 minute to cook out the raw flour taste and form a roux.
  9. Add milk: Slowly pour in the whole milk while whisking continuously to create a smooth sauce without lumps.
  10. Add seasonings: Stir in the dry ranch seasoning and crushed red pepper flakes. Reduce heat and let the sauce simmer until it thickens slightly, about 3 to 4 minutes.
  11. Stir in cheese: Mix in the shredded white cheddar cheese until melted and the sauce is smooth and creamy.
  12. Combine pasta and sauce: Add the cooked pasta to the sauce and stir until the pasta is fully coated. If the sauce is too thick, add reserved pasta water a splash at a time until the desired consistency is reached (about ½ cup).
  13. Slice chicken and assemble: Slice the rested chicken breasts and place them over the pasta, or mix into the sauce as preferred.
  14. Garnish and serve: Sprinkle with chopped fresh parsley and serve the dish warm for a comforting, delicious meal.

Notes

  • Reserve pasta water before draining to adjust sauce consistency.
  • Allowing chicken to rest before slicing ensures juiciness.
  • Adjust red pepper flakes for desired spice level or omit for milder flavor.
  • Use whole milk for a rich and creamy sauce; low-fat milk can be substituted but may reduce creaminess.
  • Freshly shredded cheese melts better than pre-shredded varieties due to anti-caking agents in store-bought shredded cheese.

Keywords: White Cheddar Ranch Chicken Pasta, creamy pasta, chicken pasta recipe, cheesy chicken pasta, ranch pasta dish, easy weeknight dinner

Find it online: https://tastybella.com/white-cheddar-ranch-chicken-pasta-recipe/