This post may contain affiliate links. Please read our disclosure policy.

This ranch chicken pasta is simple to make, flavorful, and a lighter take on the many creamy versions out there. It’s ready in about 30 minutes!

If you are looking for a creamy version, head on over to my Chicken Bacon Ranch Pasta recipe.

chicken ranch pasta close-up

Lighter chicken ranch pasta

You guys, I think you’re really going to like this one! The flavors are incredible. The ranch seasoning in this pasta gives the dish a subtle herby flavor. It’s definitely not in-your-face ranch, but it’s one of my favorite ways to jazz up pasta sauces with very little effort!

This pasta has a juicy, vibrant, and fresh tomato-based sauce and plenty of spinach. Top it all off with freshly grated parmesan, and what more could you want in a 30 minute pasta recipe?

Everything you’ll need

  • Pasta – I used penne, but whichever shape you’ve got in your pantry that’s pretty similar in size is good
  • Chicken – we’re pan frying it until it’s golden and cutting it up into bite-sized strips
  • Garlic powder – add this directly to the chicken before frying to infuse garlic flavor
  • Ranch seasoning – I use Hidden Valley ranch seasoning for many of my recipes. These packets should be readily available at your grocery store.
  • Olive oil and butter – a classic combo for browning chicken
  • Flour – a thickening agent for the sauce
  • Garlic cloves – yes, I do add garlic to everything! And it’s wonderful. If your heart tells you to use more garlic than I’ve suggested, then go for it.
  • Chicken broth – gives a deeper savory flavor to the sauce vs. using water
  • Lemon juice – a little acidity gives the sauce some brightness
  • Tomatoes – use what looks fresh and delicious at the store
  • Spinach – fresh spinach pairs so well with the tomatoes in this sauce
  • Parmesan – optional but takes this chicken dinner to the next level!

How to make it

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

pan frying chicken and then making the sauce for ranch chicken pasta in a skillet

Cut the chicken breasts in half lengthwise so you have 4 thinner cutlets, then season them and fry them in a skillet until golden. Transfer to a plate. In the same skillet, melt the butter and then add the flour to make a quick roux. Stir in the garlic and then the chicken broth, lemon juice, and ranch seasoning. Whisk until smooth, then stir in the chopped tomatoes and cook for a few minutes until the sauce has reduced.

adding spinach to the skillet and chopping up cooked chicken into strips

Stir the spinach into the sauce and let it wilt. Cut the chicken into strips.

tossing penne and chicken in the skillet to complete ranch chicken pasta

Drain the pasta and add it to the skillet, and then toss with the sliced chicken!

Tips for success

  • Store-bought ranch seasoning can be fairly salty, so if you need to watch your salt intake, you may want to make your own and/or use low sodium chicken broth. Here’s a homemade ranch seasoning recipe you can try.
  • The size of the tomatoes doesn’t have to be exact, so that’s why I suggest using 2 medium tomatoes. Or use one large one! It’s pretty flexible.
  • Use an instant read meat thermometer to ensure chicken is perfectly cooked every time (165F).

What to serve with this pasta

  • It’s a fantastic light meal, but I’ve been known to enjoy it with a slice of Homemade Garlic Bread or a slice of crusty bread.
  • I like to make a side salad with mixed greens and my Easy Honey Mustard Dressing to go with it as well.

Leftovers and storage

  • It’s best eaten right away, but this chicken pasta will keep in the fridge for a few days in an airtight container.
  • Reheat on your stove over a low heat and add more broth if necessary.
  • This likely won’t hold up well in the freezer.
ranch chicken pasta in a skillet

Questions about this recipe? Let me know in the comments below. If you’ve made one of my recipes, tag me #saltandlavender on Instagram so I can see your creations!

chicken ranch pasta close-up
4.75 from 4 votes

Ranch Chicken Pasta

This ranch chicken pasta is simple to make, flavorful, and a lighter take on the many creamy versions out there. Ready in about 30 minutes!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4


  • 8 ounces uncooked pasta
  • 2 chicken breasts cut in half lengthwise
  • 1/2 teaspoon garlic powder
  • 1/2 tablespoon + 1/2 tablespoon ranch seasoning divided
  • Pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 2 cloves garlic minced
  • 1 cup chicken broth
  • 1 teaspoon lemon juice
  • 2 medium tomatoes chopped
  • 2 cups (packed) fresh baby spinach
  • For serving: freshly grated parmesan cheese, chopped parsley optional, to taste


  • Boil a salted pot of water for your pasta and cook it al dente according to package directions.
  • Meanwhile, cut the chicken breasts in half lengthwise so you get 4 thinner pieces. Season them with the garlic powder, 1/2 tablespoon ranch seasoning, and some pepper.
  • Add the oil to a skillet and let it heat up for a few minutes. Cook the chicken about 5-6 minutes/side or until it's golden and cooked through (165F). Transfer the chicken to a plate.
  • Reduce the heat to medium, then add the butter to the skillet. Once it's melted, add the flour and cook for 1 minute.
  • Stir in the garlic, followed by the chicken broth, lemon juice, and remaining 1/2 tablespoon of ranch seasoning (whisk until smooth).
  • Stir in the tomatoes and continue cooking the sauce until it's reduced a bit (3-5 minutes).
  • Meanwhile, cut the cooked chicken up into bite-size strips.
  • Add the spinach to the skillet and stir/toss and let it wilt for a minute or two, then add the chicken in along with the drained pasta and toss until coated.
  • Serve with parmesan and parsley if desired, and enjoy immediately.


Calories: 490kcal, Carbohydrates: 50g, Protein: 33g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 87mg, Sodium: 696mg, Potassium: 837mg, Fiber: 3g, Sugar: 3g, Vitamin A: 2129IU, Vitamin C: 19mg, Calcium: 47mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

The Salt & Lavender cookbook is here! Order Now

4.75 from 4 votes (1 rating without comment)

Leave a comment

Please leave a recipe rating!

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Ash says:

    This was very easy and fast, and incredibly budget friendly because it uses pantry staples! We used canned tomatoes instead of fresh, and that worked great. I think this will make a good “use up the perishables” recipe to keep in our back pocket.

    1. Natasha says:

      That’s great to hear, Ash! πŸ˜€ Thank you!

  2. Jane says:

    Made this but had to make some substitutions due to lack of groceries and no desire to go out: (no ranch seasoning so added a couple tbsp or so of actual ranch dressing to broth mix before the lemon – and then I had to use a lime instead of lemon – and then canned tomatoes, instead of fresh! Not sure what it would taste like with the proper ingredients but this was great!
    Last I keep frozen spinach pods in my freezer so popped these into the tomato mix in place of fresh.

    1. Natasha says:

      I’m so glad it worked out, Jane! πŸ™‚

  3. Colleen says:

    5 stars
    This was so easy to make and absolutely delicious! I was very happy with how flavorful it was πŸ™‚

    1. Natasha says:

      Wonderful!! πŸ™‚ Thanks for taking the time to review it, Colleen!

  4. Kelsey W. says:

    5 stars
    Incredible flavor! I was worried the ranch seasoning would be overpowering, but it was subtle and incredibly tasty. So many levels of flavor built in that sauce, we absolutely loved it! The house still smells amazing and with it just being the 2 of us, we had plenty of leftovers.

    1. Miranda @ Salt & Lavender says:

      That’s wonderful to hear, Kelsey! So glad the two of you enjoyed it.

  5. AngelaML says:

    4 stars
    Hi Natasha,

    I made this last night and it was good, not great. We all agreed that we couldn’t really taste the “ranch” that much in this dish. Maybe I didn’t use enough. I bought the 8 oz. shaker of Hidden Valley Ranch seasoning and just added to the chicken like I do with the garlic powder without measuring. I will definitely make a point to use more the next time.

    We did like the overall dish as we love the spinach & tomato combo and having the pasta to make it a one pot dish. I really liked how nice and light it was with the broth & lemon.

    1. Natasha says:

      Hi! Yeah, the ranch isn’t super strong in here… it’s more of a light herby flavor. If you do use more next time, just be careful as it can be a bit salty. Thanks for your review… I am glad you guys still liked it. πŸ™‚

  6. Alabama Mama says:

    This was delicious! I made this for my family of 6 and they loved it. This coming from my husband who doesn’t care for chicken. I left the tomatoes off and put them on top after the dish was prepared and I also used tenderloins instead of breasts.

    Overall success and very easy directions to follow.

    1. Natasha says:

      Thank you so much!! I’m so pleased to hear that! πŸ™‚