Boy, do I have a delightfully, cheesy recipe for you today.
CHEESY RANCH chicken pasta. Notice the emphasis on cheesy and ranch – what more do I need to say?! The recipe was originally posted by Life in the Lofthouse, and I only made a couple minor adjustments – I left out the bacon because I’m the only person alive that doesn’t like bacon, and I also doubled* the recipe to allow for leftovers. *The recipe below has the original measurements, not doubled.
This is an easy dinner than easily can be thrown together with items
you already have in your pantry or on last minute’s notice. Plus, it
tastes just as good (if not better, in my opinion) the next day as
8 ounces dried penne pasta
1 Tablespoon butter
2 boneless, skinless chicken breasts, cut into small pieces
2 Tablespoons flour
1 packet dry ranch dressing seasoning mix
2 cups milk
1 cup shredded cheddar cheese
1. Bring a large pot of water to a boil, add pasta, and cook according to package directions. Drain water.
2. Meanwhile, heat the butter over medium-high heat in a large skillet. Add
the chicken pieces, and cook until no longer pink, approximately 10-13 minutes.
3. Once the chicken is thoroughly cooked, sprinkle the flour and packet of
ranch seasoning over the chicken. Stir.
4. Pour the milk into the skillet, and
continue to stir and cook until the mixture starts to thicken. Stir in
the shredded cheddar cheese, and stir until it melts.
5. Add the cooked pasta to the mixture, and stir to combine. Serve and enjoy!