Creamy Ranch Chicken Alfredo Pasta with Penne

This creamy ranch chicken Alfredo pasta combines browned chicken, penne, and a rich Parmesan sauce with ranch seasoning. Condensed cream of chicken soup gives the sauce body, while milk and cream keep it smooth enough to coat the pasta.

why make this recipe

This skillet dinner brings together familiar pantry ingredients and freshly browned chicken. The pasta cooks separately, giving you control over its texture before it is tossed with the creamy sauce.

• Ranch seasoning adds a savory herb flavor.
• Condensed cream of chicken soup provides a shortcut sauce base.
• Freshly grated Parmesan adds flavor and melts into the sauce.
• Penne holds the creamy coating inside and around each piece.
• The recipe makes six generous servings.

how to make Creamy Ranch Chicken Alfredo Pasta

Ingredients

For the pasta and chicken

• 12 ounces dry penne pasta
• Salt, for the pasta water and to taste at the end
• 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil, divided

For the sauce

• 1 tablespoon unsalted butter
• 3 garlic cloves, minced
• 1 can condensed cream of chicken soup, 10.5 ounces, undiluted
• 1 cup whole milk
• 3/4 cup heavy cream
• 1 tablespoon dry ranch seasoning mix, plus up to 1 teaspoon more to taste
• 3/4 cup freshly grated Parmesan cheese
• Up to 1 cup reserved pasta cooking water, as needed
• 2 tablespoons chopped fresh parsley

Directions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the penne according to the package directions until al dente. Reserve 1 cup of the cooking water, then drain. Begin the chicken while the pasta cooks.
2. Prepare the chicken: Pat the chicken dry and season with the black pepper. Keep additional salt for the end, after tasting the finished sauce.
3. Brown in batches: Heat a portion of the olive oil in a deep 12-inch sauté pan with about a 5-quart capacity, or a wide Dutch oven, over medium-high heat. Cook the chicken in three batches, adding the remaining oil as needed. Cook each batch for approximately 5 to 7 minutes, turning occasionally, until browned and the thickest pieces reach 165°F on a food thermometer. Allow additional time if needed. Transfer each batch to a clean plate.
4. Cook the garlic: Reduce the heat to medium-low. Add the butter and garlic. Stir for about 30 seconds, just until fragrant, without browning the garlic.
5. Make the sauce: Add the condensed cream of chicken soup, milk, heavy cream, and 1 tablespoon ranch seasoning. Whisk until smooth, scraping up the browned bits from the pan. Bring to a gentle simmer and cook for 3 to 5 minutes, stirring frequently. Do not boil vigorously.
6. Add the Parmesan: Reduce the heat to low. Stir in the Parmesan gradually until melted and the sauce is smooth.
7. Combine: Return the chicken and any juices from the plate to the pan. Add the cooked penne and toss over low heat until hot. Add reserved pasta water 2 tablespoons at a time only if needed to loosen the coating.
8. Season and serve: Taste the finished pasta. Add up to 1 teaspoon more ranch seasoning if desired, then add salt only if needed. Remove from the heat, sprinkle with parsley, and divide among six servings.

how to serve Creamy Ranch Chicken Alfredo Pasta

Serve immediately while the sauce is creamy and the chicken is hot. Spoon the pasta into shallow bowls, dividing the chicken evenly among the portions.

A crisp green salad makes an optional accompaniment. Keep any extra toppings or sides separate so each person can choose what to add.

how to store Creamy Ranch Chicken Alfredo Pasta

Divide leftovers into shallow containers and refrigerate within 2 hours of cooking, or within 1 hour when the surrounding temperature is above 90°F. Keep the refrigerator at 40°F or below and use leftovers within 3 to 4 days.

Reheat gently in a skillet with a small splash of milk or water, stirring to loosen the sauce, until the chicken and pasta reach 165°F. Add more liquid only as needed. The pasta will absorb some sauce during storage.

tips to make Creamy Ranch Chicken Alfredo Pasta

• Use a deep, roomy pan so there is space to combine the chicken and pasta.
• Brown the chicken in three batches rather than crowding the pan.
• Use condensed cream of chicken soup without preparing it according to the can’s serving directions.
• Start with the smaller amount of ranch seasoning and taste before adding more.
• Grate the Parmesan finely and add it over low heat.
• Keep the sauce at a gentle simmer rather than a rolling boil.
• Add pasta water gradually; you may not need the full cup.
• Taste before adding salt because the soup, seasoning, and Parmesan already contribute salt.

variation

For the fettuccine option, replace the 12 ounces penne with 12 ounces dry fettuccine. Cook according to its package directions and reserve the pasta water before draining. Keep the remaining ingredients unchanged.

FAQs

Can I use chicken breasts or thighs?
Yes. Use 2 pounds of either, cut into similar 1-inch pieces. Cooking time can vary, so check the thickest pieces with a food thermometer and cook to 165°F.

Do I dilute the cream of chicken soup first?
No. Add the condensed soup directly to the skillet. The measured milk and heavy cream provide the liquid for this sauce.

Should I use ranch dressing or dry ranch seasoning?
Use dry ranch seasoning mix. Bottled dressing contains additional liquid and other ingredients, so it is not a direct replacement in this recipe.

Can I cook the dry pasta in the sauce?
No. This version is written for separately cooked pasta. Its sauce does not contain the measured liquid needed to cook dry pasta directly in the skillet.

Why is my sauce too thick?
The soup and Parmesan thicken the sauce, and pasta absorbs liquid as it stands. Toss in reserved pasta water 2 tablespoons at a time until the coating loosens.

Why should I wait to add salt?
Condensed soup, ranch seasoning, and Parmesan vary in saltiness. Tasting the combined dish helps you avoid adding more than it needs.

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Ellie

Creamy Ranch Chicken Alfredo Pasta with Penne

Browned chicken and penne tossed in a creamy ranch-Parmesan sauce made with condensed cream of chicken soup, milk, and cream.Prep Time: 20 minutesCook Time: 30 minutesTotal Time: 50 minutesYield: 6 generous servingsCategory: Main DishMethod: StovetopCuisine: American

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Ingredients Equipment Method Notes

Ingredients

  

• For the pasta and chicken:
• 12 ounces dry penne pasta
• Salt for the pasta water and to taste at the end
• 2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil divided
• For the sauce:
• 1 tablespoon unsalted butter
• 3 garlic cloves minced
• 1 can condensed cream of chicken soup 10.5 ounces, undiluted
• 1 cup whole milk
• 3/4 cup heavy cream
• 1 tablespoon dry ranch seasoning mix plus up to 1 teaspoon more to taste
• 3/4 cup freshly grated Parmesan cheese
• Up to 1 cup reserved pasta cooking water as needed
• 2 tablespoons chopped fresh parsley

Equipment

• Large pasta pot
• Colander
• Deep 12-inch sauté pan with approximately 5-quart capacity, or wide Dutch oven
• Cutting Board and Knife
• Food thermometer
• Clean plate
• Whisk
• Spatula or cooking spoon
• Cheese grater
• Measuring cups and spoons

Method

 

1. Cook the penne in a large pot of salted boiling water according to the package directions until al dente. Reserve 1 cup cooking water, then drain. Begin the chicken while the pasta cooks.
2. Pat the chicken dry and season with the black pepper. Reserve additional salt for the end.
3. Heat a portion of the olive oil in a deep 12-inch sauté pan with about a 5-quart capacity, or a wide Dutch oven, over medium-high heat. Cook the chicken in three batches, using the remaining oil as needed. Cook each batch for approximately 5 to 7 minutes, turning occasionally, until browned and the thickest pieces reach 165°F. Allow additional time if needed. Transfer to a clean plate.
4. Reduce the heat to medium-low. Add the butter and garlic and stir for about 30 seconds without browning.
5. Add the condensed soup, milk, heavy cream, and 1 tablespoon ranch seasoning. Whisk until smooth, scraping up browned bits. Simmer gently for 3 to 5 minutes, stirring frequently. Do not boil vigorously.
6. Reduce the heat to low and gradually stir in the Parmesan until melted.
7. Return the chicken and its juices to the pan. Add the penne and toss until hot. Add reserved pasta water 2 tablespoons at a time only as needed.
8. Taste and add up to 1 teaspoon more ranch seasoning if desired. Add salt only if needed. Remove from the heat, sprinkle with parsley, and serve.

Notes

Use condensed soup, undiluted.

Use dry ranch seasoning, not bottled dressing.

Cook the pasta separately; do not add dry pasta directly to this sauce.

Brown the chicken in batches and check for 165°F doneness.

Add Parmesan over low heat and avoid vigorous boiling.

Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour above 90°F.

Store at 40°F or below and use within 3 to 4 days.

Reheat with a small splash of milk or water until the food reaches 165°F.

Optional pasta variation: use 12 ounces fettuccine and follow its package cooking directions.

Contains milk and wheat with typical ingredients. Check the soup, seasoning, pasta, and cheese labels for additional allergens.