One-Skillet Ranch Chicken Pasta with Spring Asparagus is a creamy, flavorful dish that brings together tender chicken, crisp asparagus, and perfectly cooked pasta—all in one pan. I love how the ranch seasoning adds a herby, tangy twist that makes the whole meal burst with fresh spring flavor while still being hearty and comforting.
Why You’ll Love This Recipe
I love this recipe because it’s a complete meal made in just one skillet, which means easy cooking and even easier cleanup. The ranch flavor gives the creamy sauce a zesty depth, and the asparagus adds a light, crisp contrast that keeps it from feeling too heavy. It’s perfect for weeknights when I want something satisfying but don’t want to spend all night in the kitchen.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs, diced
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Olive oil
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Garlic, minced
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Onion, finely chopped
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Dry ranch seasoning mix
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Pasta (penne, rotini, or shells work well)
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Chicken broth
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Milk or half-and-half
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Fresh asparagus, trimmed and cut into pieces
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Parmesan cheese, grated
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Salt and black pepper
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Fresh parsley (for garnish, optional)
directions
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I heat olive oil in a large skillet over medium-high heat and sauté the diced chicken until golden and cooked through, then remove it and set aside.
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In the same skillet, I add more oil if needed, then sauté the onion and garlic until soft and fragrant.
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I stir in the ranch seasoning, then add the uncooked pasta, chicken broth, and milk. I bring it to a simmer.
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I reduce the heat and cook the pasta uncovered, stirring occasionally, until tender and most of the liquid is absorbed—about 12–15 minutes.
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I stir in the asparagus during the last 5 minutes of cooking, letting it cook just until tender but still bright green.
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I return the chicken to the skillet, stir in the Parmesan cheese, and season with salt and pepper to taste.
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I garnish with parsley and serve warm, right out of the skillet.
Servings and timing
This recipe serves 4 and takes about 30–35 minutes from start to finish.
Variations
Sometimes I add peas or spinach along with the asparagus for even more green goodness. I’ve also made it with bacon or turkey instead of chicken. If I want it extra creamy, I stir in a couple of tablespoons of cream cheese with the Parmesan.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stove with a splash of milk or broth to loosen the sauce. It microwaves well too—just stir halfway through heating.
FAQs
Can I use pre-cooked chicken?
Yes, I’ve used shredded rotisserie chicken to save time—just add it at the end when combining everything.
What kind of pasta works best?
Short pasta like penne, shells, or rotini holds the sauce well and cooks evenly in one skillet.
Can I make this dish vegetarian?
Absolutely. I skip the chicken and add more vegetables or even canned chickpeas for protein.
Do I have to use ranch seasoning?
I like the ranch flavor, but I’ve also made a version with Italian seasoning or a garlic-herb blend—both work great.
Can I use frozen asparagus?
Yes, I add it straight from frozen during the last few minutes of cooking. It softens quickly and still tastes great.
Conclusion
One-Skillet Ranch Chicken Pasta with Spring Asparagus is a quick, creamy, and flavor-packed dinner that always hits the spot. With herby ranch flavor, tender chicken, and crisp asparagus, it’s a balanced, satisfying meal I can pull together with just one pan and a handful of ingredients. Whether it’s springtime or I’m just craving something fresh and easy, this dish always delivers.
Print
One-Skillet Ranch Chicken Pasta with Spring Asparagus
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: One-Skillet
- Cuisine: American
- Diet: Halal
Description
One-Skillet Ranch Chicken Pasta with Spring Asparagus is a creamy, herby one-pan meal made with tender chicken, crisp asparagus, and pasta in a tangy ranch-flavored sauce. Perfect for a fresh, easy, and comforting dinner.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon dry ranch seasoning mix
- 8 oz pasta (penne, rotini, or shells)
- 2 cups chicken broth
- 1 cup milk or half-and-half
- 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced chicken, season lightly, and cook until golden and cooked through. Remove and set aside.
- In the same skillet, add remaining oil if needed, then sauté onion and garlic until soft and fragrant.
- Stir in ranch seasoning, uncooked pasta, chicken broth, and milk. Bring to a simmer.
- Reduce heat and cook uncovered, stirring occasionally, until pasta is nearly tender and liquid mostly absorbed (about 12–15 minutes).
- Add asparagus during the last 5 minutes of cooking and stir until just tender and bright green.
- Return chicken to the skillet, stir in Parmesan cheese, and season with salt and black pepper.
- Garnish with chopped parsley and serve warm directly from the skillet.
Notes
- Add peas or spinach for more greens.
- Use bacon or turkey as a protein alternative.
- Stir in cream cheese with Parmesan for extra creaminess.
- Use rotisserie chicken for a quicker version.
- Reheat with a splash of milk or broth to maintain creaminess.
Nutrition
- Serving Size: 1 plate
- Calories: 530
- Sugar: 5g
- Sodium: 690mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg
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