Cheesy Ranch Chicken and Broccoli Pasta Skillet

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Cheesy Ranch Chicken and Broccoli Pasta Skillet

Creamy, comforting, and full of flavor — the Cheesy Ranch Chicken and Broccoli Pasta Skillet is a weeknight dinner dream. It combines tender chunks of chicken breast, perfectly cooked rotini pasta, and vibrant broccoli florets, all smothered in a velvety cheddar-ranch cheese sauce that will have your whole family asking for seconds. This dish is rich, satisfying, and comes together quickly in just one skillet, making cleanup a breeze.

What makes this recipe truly shine is its balance of comfort and nutrition. The creamy cheese and ranch flavors bring the indulgence, while the broccoli adds freshness and texture. Whether you’re whipping it up for a cozy dinner at home or meal prepping for the week ahead, this dish delivers on all fronts. It’s hearty, crowd-pleasing, and absolutely packed with bold, cheesy goodness.

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Ingredients for Cheesy Ranch Chicken and Broccoli Pasta Skillet

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breast, cut into bite-sized cubes
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper, to taste
• 8 oz rotini pasta
• 2 cups broccoli florets
• 1 packet ranch seasoning mix
• 1 cup milk
• 1/2 cup heavy cream
• 2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese (optional for extra richness)
• Fresh parsley (optional, for garnish)

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Step 1: Cook the Pasta and Broccoli

Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package directions. About 2–3 minutes before the pasta is done, toss in the broccoli florets so they cook alongside the pasta. Drain both and set aside.

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Step 2: Sauté the Chicken

While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken and season with garlic powder, onion powder, salt, and pepper. Cook for 6–8 minutes, stirring occasionally, until the chicken is golden brown and cooked through.

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Step 3: Make the Creamy Ranch Sauce

Reduce the heat to medium. Sprinkle the ranch seasoning mix over the cooked chicken and stir well. Pour in the milk and heavy cream, stirring constantly until everything is combined and the sauce begins to simmer.

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Step 4: Add Cheese and Melt

Lower the heat and gradually add the shredded cheddar cheese and Parmesan (if using), stirring until melted and smooth. The sauce should be creamy and slightly thickened at this point.

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Step 5: Combine Everything

Add the drained pasta and broccoli to the skillet. Toss everything together until fully coated in the cheesy ranch sauce. Let it simmer for a minute or two to bring all the flavors together.

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Step 6: Serve and Garnish

Serve hot, garnished with chopped fresh parsley if desired. Enjoy your comforting, cheesy ranch chicken and broccoli pasta skillet!

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Storage Instructions

If you find yourself with leftovers (which is rare because it’s that good!), the Cheesy Ranch Chicken and Broccoli Pasta Skillet stores wonderfully. Allow the pasta to cool completely before transferring it into an airtight container.

• Refrigerator: Store in the fridge for up to 3–4 days.
• Freezer: You can freeze it for up to 2 months. To reheat, thaw overnight in the refrigerator and warm it gently on the stove or in the microwave with a splash of milk to help restore its creamy texture.

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Estimated Nutrition

(Per serving – based on 6 servings total)

• Calories: 520
• Protein: 31g
• Fat: 28g
• Carbohydrates: 38g
• Fiber: 3g
• Sugar: 4g
• Sodium: 880mg

Note: Nutritional values may vary based on exact ingredients used.

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Frequently Asked Questions

What kind of pasta works best for this recipe?

Rotini is great because it holds the sauce well, but penne, shells, or fusilli also work beautifully.

Can I use leftover chicken?

Absolutely! If you have pre-cooked chicken, just cut it into pieces and toss it in after the sauce is made. Heat it through before mixing with the pasta and broccoli.

Is it okay to use frozen broccoli?

Yes, just make sure to thaw and drain it first to avoid watering down the sauce.

Can I make it vegetarian?

Sure! Just skip the chicken or swap it for plant-based protein like tofu or chickpeas.

How can I make it spicier?

Add a pinch of red pepper flakes or a splash of hot sauce while making the cheese sauce for a spicy kick.

What cheese can I substitute for cheddar?

You can try Monterey Jack, Colby, or a mix of your favorites—just ensure it melts well.

Can I make this ahead of time?

Definitely. It’s great for meal prep! Store it in individual containers and reheat throughout the week.

How do I reheat leftovers?

Microwave with a splash of milk, or reheat on the stove over low heat, stirring often until warm and creamy.

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