Cheesy Ranch Chicken and Broccoli Pasta Skillet
This one-pan wonder combines tender chicken, vibrant broccoli, and perfectly cooked pasta in a luscious, creamy ranch sauce with sharp cheddar cheese. It's a complete, balanced skillet dinner that delivers deep comfort in just 30 minutes, with minimal cleanup and maximum flavor.
Equipment
- Large deep skillet or Dutch oven with lid
- Wooden spoon or spatula
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Box grater (for shredding cheese)
- Plate (for holding seared chicken)
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup whole milk or half-and-half
- 2 cups fresh broccoli florets, cut into small uniform pieces
- 1 ½ cups shredded sharp cheddar cheese, divided
- Salt and freshly ground black pepper, to taste
- Optional garnish: fresh parsley or chives, extra shredded cheese
Instructions
- Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Season chicken pieces generously with salt and pepper. Add to the skillet in a single layer and cook for 4-5 minutes until golden brown on one side. Flip and cook for another 2-3 minutes. Chicken does not need to be fully cooked through. Remove to a clean plate and set aside.
- Reduce heat to medium. Add minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn it. Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Add milk, ranch seasoning mix, and dried pasta to the skillet. Stir to combine. Bring to a gentle boil, then reduce heat to a steady simmer. Cover and cook for 10-12 minutes, stirring occasionally, until pasta is just tender.
- Stir in broccoli florets and return the seared chicken to the skillet. Cover again and cook for 4-5 minutes until broccoli is bright green and tender-crisp and chicken is cooked through. The sauce will have thickened slightly.
- Remove skillet from heat. Sprinkle in 1 cup of shredded cheddar cheese and stir vigorously until completely melted and sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper. If sauce seems too thick, stir in a little more milk.
- Spoon hot pasta into bowls and top with remaining ½ cup shredded cheddar cheese. Garnish with fresh parsley or chives if desired. Serve immediately while cheese is melty and pasta is hot.
Notes
For best results, always shred your own cheddar cheese from a block; pre-shredded cheese contains anti-caking agents that can make the sauce grainy. To make it dairy-free, use unsweetened oat milk or full-fat canned coconut milk and dairy-free cheddar shreds. For a gluten-free version, use your favorite gluten-free pasta and adjust cooking time as needed. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop or in the microwave with a splash of milk to restore creaminess. For a spicy kick, add ½ teaspoon red pepper flakes with the garlic, or stir in a diced jalapeño. For extra crunch, top with crumbled cooked bacon.