This One-Pot Creamy Ranch Chicken & Broccoli Fettuccine is the ultimate comfort food—easy to make and full of creamy, savory goodness. With tender chicken, al dente fettuccine, and perfectly cooked broccoli, all wrapped in a ranch-flavored sauce with Parmesan, it’s the perfect meal for a busy weeknight. Plus, it’s made in just one pot, so cleanup is a breeze!
Ingredients
1 lb fettuccine pasta
1 lb chicken breast, diced
2 cups broccoli florets
1 packet ranch seasoning mix
4 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through. I make sure to season it with salt and pepper for extra flavor.
Stir in the ranch seasoning mix and cook for another minute to let the flavors combine.
Add the chicken broth to the pot and bring it to a boil. Once boiling, stir in the fettuccine and broccoli florets.
Cook everything together for about 10-12 minutes, stirring occasionally, until the pasta is al dente and the broccoli is tender.
Reduce the heat and slowly stir in the heavy cream and Parmesan cheese. I make sure to mix it well until it becomes creamy and smooth.
Taste and adjust the seasoning with salt and pepper if necessary. Serve hot and enjoy!
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Variations
Add mushrooms: For an earthy twist, add sliced mushrooms along with the chicken and cook them down until tender.
Swap the pasta: You can use any pasta shape you like. Penne or spaghetti would work well too.
Use different cheese: If you prefer a different type of cheese, try substituting the Parmesan with mozzarella or cheddar for a different flavor profile.
Make it spicy: Add some red pepper flakes or a dash of hot sauce for a little extra kick.
Storage/Reheating
If I happen to have leftovers, I store them in an airtight container in the refrigerator for up to 3-4 days. When I’m ready to eat, I reheat it in a pot over low heat, adding a splash of chicken broth or cream to bring back the creaminess. You can also reheat it in the microwave, stirring occasionally to ensure it heats evenly.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, you can definitely use frozen broccoli if that’s what you have on hand. Just add it a little earlier in the cooking process to make sure it has enough time to cook through.
Can I use whole wheat pasta in this recipe?
Absolutely! Whole wheat pasta is a great alternative if you’re looking for something with a bit more fiber. The cooking time may vary slightly, so be sure to check the pasta for doneness.
Can I substitute the heavy cream with something lighter?
Yes, if you want to make it lighter, you can substitute the heavy cream with half-and-half or even milk. The texture might not be as rich, but it will still be delicious.
Can I make this recipe ahead of time?
While this dish is best served fresh, you can prepare the chicken and pasta mixture in advance and store it in the fridge. When you’re ready to eat, just reheat and stir in the cream and Parmesan cheese.
Can I add other vegetables to this recipe?
Definitely! I’ve added spinach, bell peppers, or even peas before. Feel free to experiment with whatever vegetables you like.
Conclusion
This One-Pot Creamy Ranch Chicken & Broccoli Fettuccine is an easy, comforting, and flavorful dish that’s perfect for busy weeknights. The ranch seasoning and Parmesan cheese bring everything together in a creamy sauce that coats the pasta and chicken perfectly. Whether you’re looking for a quick dinner or something that will impress the family, this recipe is a winner.
Recipe:
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One-Pot Creamy Ranch Chicken & Broccoli Fettuccine
This One-Pot Creamy Ranch Chicken & Broccoli Fettuccine is the perfect weeknight dinner, combining tender chicken, al dente fettuccine, and fresh broccoli in a creamy ranch-flavored sauce. With just one pot, it’s easy to prepare and even easier to clean up, making it a go-to meal for busy nights. The added Parmesan cheese elevates the flavors, creating a rich and satisfying dish that the whole family will love.
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
1 lb fettuccine pasta
1 lb chicken breast, diced
2 cups broccoli florets
1 packet ranch seasoning mix
4 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper, to taste
Instructions
- Heat the olive oil over medium heat in a large pot. Add the diced chicken and cook until browned and cooked through. Season with salt and pepper.
- Stir in the ranch seasoning mix and cook for another minute to combine the flavors.
- Add the chicken broth to the pot and bring to a boil. Once boiling, stir in the fettuccine and broccoli florets.
- Cook everything together for about 10-12 minutes, stirring occasionally, until the pasta is al dente and the broccoli is tender.
- Reduce the heat and slowly stir in the heavy cream and Parmesan cheese. Stir until the mixture becomes creamy and smooth.
- Taste and adjust the seasoning with salt and pepper as needed. Serve hot and enjoy!
Notes
You can add sliced mushrooms along with the chicken for an earthy twist.
Swap the fettuccine for any pasta shape you like, such as penne or spaghetti.
For a different flavor, substitute the Parmesan with mozzarella or cheddar cheese.
Add red pepper flakes or hot sauce to make it spicy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Comfort Food, Pasta
- Method: Stovetop, One-Pot
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 4 servings
- Calories: 540 kcal
