Creamy Ranch Chicken Pasta (Print Version)
# Ingredients:
→ Ranch Chicken
01 -
Olive oil (2 tablespoons)
02 -
Boneless skinless chicken breasts (4, cut into cubes)
03 -
Dry ranch seasoning (1 package, about 2 tablespoons)
→ Macaroni and Cheese
04 -
Unsalted butter (1/4 cup)
05 -
All-purpose flour (1/4 cup)
06 -
Whole milk, warmed (1 1/2 cups)
07 -
Salt (1 teaspoon)
08 -
Garlic powder (1/8 teaspoon)
09 -
Dry ranch seasoning (2 tablespoons)
10 -
White cheddar cheese (1/2 cup, freshly grated)
11 -
Mozzarella cheese (1/4 cup, freshly grated)
12 -
Elbow macaroni (8 ounces, 2 cups uncooked)
→ Toppings
13 -
Bacon (4 strips, cooked and crumbled)
14 -
Parsley, chopped (for garnish)
15 -
Salt and pepper (to taste)
# Instructions:
01 -
In a large mixing bowl, combine chicken cubes with ranch seasoning, tossing to coat evenly.
02 -
Heat olive oil in a large skillet over medium-high heat. Add chicken in batches, cooking 1-2 minutes on each side until golden brown and internal temperature reaches 165°F. Remove from heat and tent with aluminum foil to keep warm.
03 -
In the same skillet, melt butter over medium heat. Add flour and whisk constantly for 1-2 minutes until the mixture turns light brown.
04 -
Remove from heat and gradually pour in warm milk, whisking constantly. Return to heat and whisk for 3-5 minutes until thickened.
05 -
Add salt, garlic powder, and ranch seasoning. Stir to combine, then remove from heat. Add cheeses, stirring until melted.
06 -
Pour cooked noodles over the sauce and stir to combine. Season with additional salt and pepper to taste.
07 -
Top macaroni and cheese with ranch chicken, crumbled bacon, and chopped parsley. Serve immediately.
# Notes:
01 -
Pro tip: Serve chicken and bacon on top of mac and cheese, not mixed in
02 -
Allows each person to mix ingredients to their preference
03 -
Keeps the flavors of each component distinct