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!
This ranch chicken pasta has a fresh tomato-based sauce and plenty of spinach. The ranch seasoning gives the dish a nice herby flavor. If you're looking for a creamy ranch pasta, try my Chicken Bacon Ranch Pasta.
How to make chicken ranch pasta (overview):
Cut the chicken breasts in half lengthwise so you have 4 thinner cutlets, then season them and fry them in a skillet until golden and cooked through. 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, 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. Cut the chicken into strips. Stir the spinach into the sauce and let it wilt. Drain the pasta and add it to the sauce, then toss with the sliced chicken. (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- Ranch seasoning can be fairly salty (I use Hidden Valley Ranch), so if you need to watch your salt intake, you may want to make your own (here's a homemade ranch seasoning recipe you can try) and/or use low sodium chicken broth.
- This recipe doesn't have an "in your face" ranch flavor... it is fairly subtle.
- I used penne, but any shape of pasta will work just fine.
- 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!
- Use an instant read meat thermometer to ensure chicken is perfectly cooked every time (165F).
You may also like...
- Cheddar Bacon Ranch Cream Cheese Chicken
- Easy Ranch Chicken
- Homemade Ranch Dressing
- Chicken Ranch Pasta Salad
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!
Ranch Chicken Pasta
- 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.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.