Description
A creamy, comforting one-pan meal featuring tender chicken, vibrant broccoli, and rotini pasta, all tossed in a ranch-spiked cream sauce and topped with gooey cheddar, ready in about 30 minutes.
Ingredients
- 2 cups rotini pasta (about 8 ounces)
- 2 cups broccoli florets
- 1 pound chicken breast, diced into 3/4-inch pieces
- 1 cup shredded cheddar cheese
- 1 packet ranch seasoning mix
- 1 cup heavy cream or milk
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the rotini according to package instructions until al dente. Drain and set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced chicken and season lightly with salt and pepper. Cook, stirring occasionally, until the chicken is browned and no longer pink inside, about 5–7 minutes.
- Add the broccoli florets to the skillet with the chicken and sauté for 3–4 minutes until the broccoli is bright green and tender-crisp.
- Reduce the heat to low. Stir the cooked rotini into the skillet with chicken and broccoli.
- Whisk the ranch seasoning into the heavy cream until smooth. Pour the mixture over the pasta, chicken, and broccoli in the skillet.
- Sprinkle the shredded cheddar cheese over the top and stir until the cheese melts and coats the pasta in a creamy sauce.
- Taste and adjust with salt and pepper before serving hot.
Notes
For a quick meal, substituting cooked rotisserie chicken can save time. Ensure not to overcook the broccoli for the best texture.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American