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Cheesy Ranch Pasta and Chicken Skillet (another 30 Minute Dinner)

Cheesy Ranch Pasta and Chicken Skillet (another 30 Minute Dinner)
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Let me tell you some important things you should know about this cheesy delight of a recipe.

You only need 20-30 minutes to make it happen.

You only need 1 (yes, only ONE) pan to get the job done. The pasta cooks right in the sauce, which means you don’t have to use two pans which means you don’t have two wash two pans which means you will have more time to do something wonderful like paint your toenails and drink in the summer sun.

It’s cheesy, loaded with flavor, makes use of basic pantry staples and will put a smile on the faces of kids and adults alike.

There’s a lot to love about this recipe, guys.

Hope you make it and enjoy it heartily. 🙂

Cheesy Ranch Pasta and Chicken Skillet from Jamie Cooks It Up!

Let me show you how amazingly easy this recipe is!

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1. Grab a large deep skillet that is oven safe. (Mine is a T-fal pan from Costco).
2. Pour 2 (10 ounce) cans cream of chicken soup into your skillet. Pour milk into the can and add it to the soup. You need three cans of milk total (31.5 ounces).

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3. Drain a (12.5 ounce) can of chicken and add it to the skillet.

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4. Add one (1.0 ounce) package of Hidden Valley Ranch Dressing Mix and 1 tsp chicken bouillon granules.

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5. Stir well and bring the mixture to a boil over medium high heat.

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6. Add 1 (16 ounce) box penne pasta. Stir well and bring the mixture to a simmer. Cover and allow the pasta to cook for 10-12 minutes. Make sure the heat isn’t up too high. You don’t want the creamy sauce to scorch.

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7. When the pasta has cooked through give it a nice stir and turn your oven to broil.

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8. Sprinkle 2 C mozzarella cheese over the top of the pasta.

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9. Pop it into the oven and allow the cheese to melt and get bubbly and wonderful. (Should only take about 3 minutes. Watch it carefully, it can burn in just a blink of an eye).
10. Sprinkle with 1 tsp parsley (dried is fine).

Serve and enjoy!

Cheesy Ranch Pasta and Chicken Skillet (another 30 Minute Dinner)

Total Time: 30 minutes

Yield: 6-7 servings

Ingredients

2 (10.5 ounce) cans cream of chicken soup
31.5 ounces milk (3 soup cans worth)
1 (12.5 ounce) can chicken
1 (1 ounce) packet Hidden Valley Ranch Dressing Packet
1 tsp chicken bouillon granules
1 (16 ounce) penne pasta
2 C mozzarella cheese
1/2 tsp parsely, dried is fine

Instructions

1. Grab a large deep skillet that is oven safe. (Mine is a T-fal pan from Costco).
2. Pour 2 (10 ounce) cans cream of chicken soup into your skillet. Pour milk into the can and add it to the soup. You need three cans of milk total (31.5 ounces).
3. Drain a (12.5 ounce) can of chicken and add it to the skillet.
4. Add one (1.0 ounce) package of Hidden Valley Ranch Dressing Mix and 1 tsp chicken bouillon granules.
5. Stir well and bring the mixture to a boil over medium high heat.
6. Add 1 (16 ounce) box penne pasta. Stir well and bring the mixture to a simmer. Cover and allow the pasta to cook for 10-12 minutes. Make sure the heat isn't up too high. You don't want the creamy sauce to scorch.
7. When the pasta has cooked through give it a nice stir and turn your oven to broil.
8. Sprinkle 2 C mozzarella cheese over the top of the pasta.
9. Pop it into the oven and allow the cheese to melt and get bubbly and wonderful. (Should only take about 3 minutes. Watch it carefully, it can burn in just a blink of an eye).
10. Sprinkle with 1/2 tsp parsley (dried is fine).
Serve and enjoy!
http://jamiecooksitup.net/2015/07/cheesy-ranch-pasta-and-chicken-skillet-another-30-minute-dinner/

Recipe adapted from my sister in law Erin Jepsen.



Post a comment!

8 Comments

  1. 1
    talia
    July 14, 2015 at 12:10 pm

    Yum!

  2. 2
    Lonelle
    July 15, 2015 at 11:43 am

    Hmm…I wonder if this could be frozen after cooking but before being put in the oven.

  3. 3
    Jessica
    July 16, 2015 at 10:30 am

    I made this last night. I used leftover rotisserie chicken and it was SOOO good!

  4. 4
    Bonnie, from Ohio
    July 20, 2015 at 8:37 am

    I made this last night and the family loved it! I also loved how easy it was to make using pantry staples. Thanks for all your great recipes!

  5. 5
    Maggie
    August 23, 2015 at 1:03 pm

    I sautéed cubed boneless skinless chicken breast in the pan first then followed the recipe as instructed… it was perfect and everyone loved it! This was incredibly easy and fantastically delicious!!! I made it another time using cream of mushroom instead (I was out of cream of chicken) and it still came out really good. Very versatile recipe, truly amazing. Thank you so much for sharing.

    • 6
      Jamie
      August 24, 2015 at 9:03 am

      Maggie,
      Wow, your adaptation sounds great! SO happy to hear it turned out well for you. Thanks for sharing it with us.
      All the best,
      ~Jamie

  6. 7
    Jen Thomas
    September 16, 2015 at 5:57 pm

    Made this for dinner tonight. Super easy and super yummy. My whole family gave it 2 thumbs up!

  7. 8
    Casey Trient
    December 12, 2015 at 12:08 pm

    Dear Jamie – I just wanted to let you know that I absolutely LOVE your postings and I try to use them all the time to do weekly planning. There’s only one thing….and I’ve been meaning to write to you for some time now. As good as your website is, it is slower than a snail. When I went into another window to write this, I was planning to print out the Cheesy Ranch Chicken and Pasta Skillet recipe but it took 10 minutes just to get down to where the recipe/ingredients were. Even going to another window to write this note to you slowed down my whole system. It took another 5 minutes to get Google Mail loaded up. We have the fastest speed with Comcast plus I have both an old MacBook and a new one and I get the same results from both of them. It seems to be the ads loadup that is slowing it down so much. (i.e. – “waiting for cache, waiting for adhookup, waiting for……..” and all the time, it is moving down the recipe page about a 1/4 inch at a time.) I sometimes don’t have the extra 1/2 hour to spare and have to give up before it ever fully loads the recipe on the screen. I don’t want to lose this website, though, so I’m just letting you know just in case the people that built this for you can do something to make it faster.

    Regards and Merry Christmas from a devoted kitchen sister.

    Casey Trient

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