Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water, then drain the pasta.
- While the pasta cooks, season the chicken pieces with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until golden brown and cooked through. Remove the chicken and set aside.
- Reduce the skillet heat to medium-low. Add the butter and let it melt. Whisk in the cubed cream cheese until it melts into the butter.
- Slowly pour in the milk while whisking continuously until smooth. Sprinkle in the dry ranch seasoning and whisk until fully combined. Allow the sauce to simmer gently for 1-2 minutes to thicken slightly.
- Turn the heat to low. Gradually add the shredded cheddar cheese, a handful at a time, stirring until each addition is completely melted before adding the next.
- Return the cooked chicken and drained pasta to the skillet. Stir gently until everything is thoroughly coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
- Taste and adjust seasoning with more salt and pepper if needed. Serve immediately, garnished with fresh parsley or chives.
Notes
For the creamiest sauce, use full-fat dairy and shred your own cheese from a block to avoid anti-caking agents. Control your heat carefully when making the sauce; keep it on medium-low to prevent the dairy from separating. Leftovers can be reheated gently on the stovetop with a splash of milk. Variations: Add 6-8 slices of crumbled cooked bacon for a smoky flavor. For a spicy kick, add 1/2 teaspoon of red pepper flakes. To add vegetables, stir in steamed broccoli or a handful of fresh spinach at the end. You can also turn this into a baked dish by transferring it to a baking dish, topping with more cheese, and baking at 375°F for 15-20 minutes.