Description
A comforting and creamy dish that combines rotini pasta with tender chicken, garlic, and ranch seasoning all enveloped in a rich mozzarella Alfredo sauce.
Ingredients
Scale
- 8 oz rotini pasta
- 1 lb chicken breast, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 packet ranch dressing mix
- 1 cup heavy cream
- 1 cup mozzarella cheese, shredded
- Salt and pepper to taste
- Parsley for garnish (optional)
Instructions
- Cook the Pasta: Begin by cooking the rotini pasta according to package instructions. Once al dente, drain and set aside.
- Cook the Chicken: In a large skillet over medium heat, add olive oil. Once hot, add the diced chicken and cook until golden brown and fully cooked through, taking about 7-10 minutes.
- Add Garlic: Once the chicken is cooked, stir in the minced garlic and cook for another minute, allowing it to become fragrant.
- Season the Chicken: Sprinkle the ranch dressing mix over the chicken, stirring until well combined.
- Make the Sauce: Pour in the heavy cream, bringing the mixture to a simmer over medium heat. Gradually stir in the shredded mozzarella cheese until it melts into a creamy sauce.
- Combine Pasta and Sauce: Gently fold the cooked rotini into the skillet, tossing thoroughly to ensure the pasta is well coated in the sauce.
- Season to Taste: Add salt and pepper to enhance the flavors. Adjust according to preference.
- Serve: Present the dish warm, garnished with chopped parsley, if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat. For longer storage, freeze portions for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 110mg