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
