Ingredients
2 boneless, skinless chicken breasts, diced
2 cups rotini pasta (uncooked)
2 cups broccoli florets (fresh or frozen)
1 ½ cups shredded sharp cheddar cheese
1 packet ranch seasoning mix (about 1 ounce)
1 cup heavy cream
1 cup chicken broth
1 tablespoon olive oil
Salt and pepper, to taste
2 cloves garlic, minced (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook for 6-7 minutes, or until the chicken is no longer pink in the center. Season with salt and pepper to taste.
- Add the minced garlic (if using) and cook for another 30 seconds until fragrant.
- Stir in the ranch seasoning mix, chicken broth, and heavy cream. Bring the mixture to a simmer, allowing the sauce to thicken for about 5 minutes.
- Add the uncooked rotini pasta and broccoli florets to the skillet. Stir everything together and ensure the pasta is submerged in the sauce.
- Cover and let everything cook for 10-12 minutes, stirring occasionally, until the pasta is cooked and the broccoli is tender. Add more broth or water if the sauce reduces too much.
- Once the pasta is tender, sprinkle the shredded cheddar cheese on top and stir until the cheese melts and the sauce is creamy.
- Taste and adjust seasoning with salt and pepper if needed. Serve immediately and enjoy!
Notes
If using frozen broccoli, make sure it’s fully thawed before adding it to the skillet.
For a spicier version, add red pepper flakes or hot sauce to the sauce mixture.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
If you want to make it dairy-free, substitute with dairy-free cheese and non-dairy cream alternatives like coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg