Ingredients:

  • 12 oz (340 g) penne pasta
  • 1 tablespoon salt (for pasta water)
  • 1 lb (450 g) boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (120 g) ranch dressing (store-bought or homemade)
  • 1 teaspoon dried dill
  • 1/2 teaspoon paprika (optional)
  • 1/4 cup (25 g) grated Parmesan cheese
  • Fresh parsley, chopped (for serving)
  • Extra Parmesan cheese (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente. Drain and set aside.
  2. While the pasta is cooking, season the chicken breasts with garlic powder, onion powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat.
  3. Add the chicken and sauté for about 6-7 minutes per side, or until cooked through (165°F/74°C). Remove from skillet and let rest before slicing.
  4. In the same skillet, reduce heat to medium. Pour in heavy cream and bring to a simmer. Stir in ranch dressing, dried dill, paprika (if using), and Parmesan cheese. Cook for 3-5 minutes until the sauce thickens slightly.
  5. Add cooked pasta and sliced chicken to the skillet with the sauce. Toss to coat evenly. Heat through for an additional 2-3 minutes, allowing flavors to meld.
  6. Garnish with fresh parsley and extra Parmesan cheese if desired. Serve immediately.