FROM OUR LITTLE KITCHEN
Creamy Garlic Parmesan Ranch Chicken Pasta
Creamy garlic parmesan chicken pasta for an easy weeknight dinner that comes together without a ton of work. Rich, comforting, and family-approved — although Garrett may still add salt and pepper because apparently seasoning is a deeply personal journey. 😂
WHAT THIS DINNER COST US
RECIPE COST
$10.73
COST PER SERVING
$1.79
MAKES
6 SERVINGS
THE COST BREAKDOWN
Boneless Skinless Chicken Breasts
5 lb family pack: $11.92 · Used: 2 lb · Cost: $4.77
Pasta
1 lb box: $1.24 · Used: 1 box · Cost: $1.24
Olive Oil
17 oz bottle: $5.94 · Used: 1 tbsp · Cost: ~$0.17
Minced Garlic
32 oz jar: $5.42 · Used: 1 tbsp · Cost: ~$0.08
Chicken Broth
32 oz box: $1.54 · Used: 2 cups · Cost: $0.77
Half-and-Half
16 oz carton: $1.78 · Used: 1½ cups · Cost: ~$1.34
Parmesan Cheese
6 oz bag: $2.08 · Used: 1 cup · Cost: ~$1.39
Ranch Seasoning
8 oz canister: $3.98 · Used: 1 packet equivalent · Cost: ~$0.50
Italian Seasoning
0.95 oz container: $1.08 · Used: 1 tsp · Cost: ~$0.19
Garlic Powder
3.4 oz container: $1.08 · Used: 1 tsp · Cost: ~$0.05
Onion Powder
3.25 oz container: $1.08 · Used: ½ tsp · Cost: ~$0.03
Paprika
2.5 oz container: $1.08 · Used: ½ tsp · Cost: ~$0.04
Black Pepper
1.5 oz container: $2.87 · Used: ½ tsp · Cost: ~$0.16
THE FAMILY VERDICT
Dawn: Thought it was good! Creamy, comforting, and definitely worth making again.
Garrett: Liked it…then added more pepper. Because of course he did. 😂
Aiden: Really enjoyed it! Definitely Aiden-approved.
Family Status: ADDED TO THE ROTATION ✓
WHAT YOU'LL NEED
- 2 lb boneless skinless chicken breasts, cut into bite-size pieces
- 1 lb pasta — penne or rotini works great
- 1 tbsp olive oil
- 1 tbsp minced garlic
- 2 cups chicken broth
- 1½ cups half-and-half
- 1 cup freshly grated Parmesan
- 1 packet ranch seasoning
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp black pepper
- Salt to taste
- Optional: pinch of red pepper flakes
- ½–1 cup reserved pasta water
For Serving
- Parsley
- Extra Parmesan
HOW WE MAKE IT
1. Cook the pasta.
Bring a large pot of well-salted water to a boil. Cook the pasta until al dente according to the package directions. Before draining, reserve about 1 cup of the pasta water.
2. Prep and season the chicken.
While the pasta cooks, trim the chicken and cut it into bite-size pieces. Season with the garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper.
3. Cook the chicken.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until nicely browned and cooked through. Chicken should reach an internal temperature of 165°F. Remove to a plate and let it rest.
4. Add the garlic.
Reduce the heat to medium. Add the minced garlic and cook for about 30 seconds—just until you can smell it.
5. Start the sauce.
Pour in the chicken broth and scrape up all that browned goodness from the bottom of the skillet. Whisk in the ranch seasoning and let it simmer for 2–3 minutes.
6. Make it creamy.
Reduce the heat to LOW and pour in the half-and-half. Let it warm gently, then gradually stir in the Parmesan until the sauce is smooth and creamy.
7. Bring it all together.
Add the chicken and drained pasta back to the skillet and toss until everything is coated in the sauce. If the sauce is too thick, add reserved pasta water a little at a time until it’s exactly how you want it.
8. Serve it up.
Top with extra Parmesan and parsley, if you’d like. Add a pinch of red pepper flakes if you want a little heat.
MAKE IT YOURS
- Add diced onion when cooking the chicken for a little extra flavor.
- Toss in a cup of frozen peas when you add the chicken broth.
- Use whatever pasta you already have on hand. Penne, rotini, bowties, shells, spaghetti—nobody is calling the pasta police.
- Want some heat? Add red pepper flakes to the sauce or sprinkle them over individual servings.
- Add broccoli or spinach if you’re trying to sneak another vegetable onto the plate. Add broccoli with the broth so it has time to soften; stir spinach in near the end. Or a can of rotel.
- Have leftover cooked chicken? Skip cooking the raw chicken and stir the cooked chicken in when the pasta goes back into the sauce.
- Like it extra saucy? Add a little more half-and-half and Parmesan, using reserved pasta water to get the consistency where you want it.
- And apparently, if you’re Garrett, add more black pepper.
