Description
A quick, cheesy skillet meal featuring chicken, broccoli, and pasta in a creamy ranch-cheddar sauce, perfect for busy weeknights.
Ingredients
- 1 lb chicken breast, diced
- 2 cups broccoli florets
- 8 oz rotini pasta
- 2 cups shredded cheddar cheese
- 1 packet ranch seasoning mix (about 1 oz)
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Cook the rotini according to package directions until al dente. Drain and set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium.
- Add the diced chicken, season with salt and pepper, and cook for 6–8 minutes until browned and cooked through.
- Add the broccoli florets to the skillet and sauté for 3–4 minutes until bright green and just tender.
- Reduce heat to low. Pour in 1 cup heavy cream and sprinkle the ranch seasoning over the mixture. Stir to combine and let warm through for 1–2 minutes.
- Add the cooked pasta to the skillet and toss until evenly coated.
- Stir in the cheddar cheese until melted and smooth. Taste and adjust seasoning.
- Remove from heat and serve hot.
Notes
Store leftovers in an airtight container for up to 3–4 days. For a low-carb option, serve over cauliflower rice or zucchini noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American