Hidden Valley Ranch Chicken Pasta

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Hidden Valley Ranch Chicken Pasta

If there’s one dish that never fails to put smiles around our dinner table, it’s this creamy Hidden Valley Ranch Chicken Pasta. It all started on one of those chaotic weeknights—you know the ones, where the clock seems to sprint to dinnertime and you’ve barely had a moment to think. I had chicken, pasta, and a packet of ranch seasoning staring at me, and suddenly, inspiration struck.

I threw everything into a pan, added some cream, and hoped for the best. What came out was pure magic—tender chicken, perfectly coated in a velvety ranch sauce, wrapped around twirls of pasta. My husband went back for seconds before I even sat down, and the kids? Let’s just say there weren’t any leftovers. That almost never happens.

What I love most about this recipe is how it checks all the boxes: quick, budget-friendly, picky-eater approved, and totally comforting. Plus, it uses ingredients most of us already have in the pantry or fridge. It’s one of those recipes that feels a bit like a cheat code—minimal effort with maximum flavor.

This dish has officially earned a permanent spot in our dinner rotation, especially on busy nights when I need something satisfying without spending hours in the kitchen. So if you’re looking for a simple, creamy, crowd-pleasing pasta, give this one a try. It’s the kind of meal that tastes like you fussed, even though you totally didn’t—and that’s the best kind, isn’t it?

Questions I Often Get Asked About This Recipe

Can I use a different type of pasta?
Absolutely! Rotini works great because it holds onto the sauce, but penne, farfalle, or even spaghetti would be fine too.

Is this recipe spicy?
Not at all. It’s mild and creamy with a savory ranch flavor. But if you like a little kick, feel free to add red pepper flakes or cayenne.

Can I use leftover chicken?
Yes! If you already have cooked chicken, just add it in when the sauce is nearly finished and let it warm through.

What’s the best substitute for heavy cream?
Half and half or a combination of milk and cream cheese will work, though the sauce may be slightly less rich.

How can I make this dish vegetarian?
Swap the chicken for sautéed mushrooms or roasted cauliflower, and use veggie broth in place of any chicken broth.

What You Need to Make Hidden Valley Ranch Chicken Pasta

2 tablespoons olive oil

1 ½ lbs boneless, skinless chicken breasts, sliced into strips

1 (1 oz) packet Hidden Valley Ranch seasoning mix

3 cloves garlic, minced

1 ½ cups heavy cream

1 cup chicken broth

1 ½ cups shredded mozzarella or cheddar cheese

12 oz rotini pasta (or your favorite pasta shape)

Salt and pepper, to taste

Fresh parsley, chopped (optional, for garnish)

Tools You’ll Need:

Large skillet or sauté pan

Pot for boiling pasta

Strainer

Wooden spoon or spatula

How to Make Hidden Valley Ranch Chicken Pasta

Boil the Pasta Bring a large pot of salted water to a boil. Cook the rotini according to package directions until al dente. Drain and set aside.

Cook the Chicken While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken strips, season with salt and pepper, and cook until golden and cooked through—about 6–8 minutes.

Add Garlic and Ranch Stir in the minced garlic and Hidden Valley Ranch seasoning. Cook for another minute until fragrant.

Make the Sauce Reduce the heat to medium. Pour in the heavy cream and chicken broth. Stir and simmer for 3–4 minutes, until the sauce slightly thickens.

Add Cheese and Combine Stir in the shredded cheese until melted and creamy. Add the drained pasta and gently toss until everything is well coated.

Garnish and Serve Sprinkle with chopped parsley if desired. Serve warm with garlic bread or a simple salad on the side.

Tips for Making the Best Hidden Valley Ranch Chicken Pasta

Cut the chicken evenly so it cooks at the same rate and stays juicy.

Don’t skip the garlic—it adds a deeper savory layer that complements the ranch flavor.

Use freshly shredded cheese if you can. Pre-shredded cheese has anti-caking agents that don’t melt as smoothly.

Adjust the consistency by adding a splash more broth or cream if it thickens too much after mixing in the pasta.

Make it a one-pan meal by cooking the pasta in the same skillet with extra broth and cream—just simmer until tender.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “So creamy and comforting!” I made this last night, and it was an instant hit! My husband couldn’t stop raving, and even my toddler finished her plate. – Jenna L.

⭐️⭐️⭐️⭐️ “Easy and filling” Loved how simple this was. Next time I might throw in some steamed broccoli or peas for a veggie boost. – Marcus T.

⭐️⭐️⭐️⭐️⭐️ “A total weeknight winner” This has become my go-to when I’m short on time. It tastes like something you’d get at a restaurant! – Holly P.

⭐️⭐️⭐️⭐️ “Good, but a bit rich” The flavor was great, but I’d probably cut back on the cream next time or use half and half. Still tasty though! – Carol W.

⭐️⭐️⭐️⭐️⭐️ “Perfect for picky eaters” My kids are super picky, but they gobbled this up. I’ll be making it again for sure! – Tara M.

Printable Recipe

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