Chicken Ranch Pasta Rsc Recipes

CHICKEN-BACON-RANCH PASTA BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Add cream cheese and ranch dressing mix; whisk until smooth. Slowly whisk in milk. Stir in Monterey Jack cheese; cook until cheese has melted and sauce has thickened, 5 to 10 minutes. Crumble 6 slices bacon and stir into sauce.
• Combine cooked pasta and shredded chicken in a large bowl. Pour sauce on top and mix until well combined. Transfer to the prepared baking dish. Top with Cheddar Jack cheese and crumble remaining 2 slices of bacon on top.
• Bake in the preheated oven until cheese has melted, about 20 minutes.

CREAMY SPINACH AND RANCH, CHICKEN PASTA #RSC

Steps:

• Slice chicken breast to make it thinner, place on frying pan at medium-high heat. Cook on each side for several minutes until the center is no longer pink. Slice into small chunks and set aside.
• Cook macaroni noodles as it says on packaging. In a medium sized sauce pan melt butter at medium heat. Whisk in milk, salt, pepper, and garlic powder.
• Bring to a boil and whisk in flour, then turn to medium-low heat and whisk in Parmesan cheese. Whisk continuously for 1 minute or until smooth.
• Add Ranch Dressing, thawed spinach, and chicken. Mix in pasta and it is ready to serve!

CHICKEN PASTA RANCH BAKE #RSC

Steps:

• Over medium heat, make a roux with the butter and flour by stirring together and cooking for 3 minutes.
• Add the milk and Hidden Valley ranch dressing mix and whisk until smooth. Stir in the cream cheese and simmer until the cheese melts. Remove from heat. Season to taste with salt and pepper.
• Add chicken, macaroni and Italian cheese blend to the skillet and blend well.
• Spread into an 8 X 8 baking dish.
• Combine bread crumbs, Parmesan and chives and sprinkle onto the chicken/noodle mixture in the pan.
• Bake 10 minutes. allow to cool about 10 minutes before serving.

BUNKHOUSE CHICKEN PASTA #RSC

Steps:

• In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, seasoning, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes.
• Pound chicken breast to 1/4" thickness. Place chicken in the gallon size ziplock bag, and stir to coat with the marinade. Cover and refrigerate for at least 2 hours (the longer the better).
• Heat the grill for medium-high heat. Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear. Slice and serve over pasta.
• Meanwhile, Cook pasta al dente according to package directions. Drain; set aside.
• In a small saucepan, melt butter, add garlic, whipping cream, seasoning, pepper, and parmesan cheese. Whisk together on low heat for 5-6 minutes. In a large bowl, pour over cooked, drained pasta. Top with ranch chicken and sprinkle a little bit more shredded parmesan cheese on top.

ZESTY RANCH CHICKEN PASTA SALAD #RSC

Steps:

• In quart size sandwich baggie add lemon zest , 2 tsp salt,1 tsp black pepper, crushed red pepper and ½ packet Hidden Valley seasoning mix.
• Toss Chicken in 2 tablespoons lemon juice. Shake to drain lightly.
• In 3 to 4 batches shake chicken breast cubes to coat all sides. Remove and place on a plate. After all chicken has been coated discard mixture and baggie.
• Heat 2 tablespoons olive oil in large sauté pan. Sauté chicken until golden brown and thoroughly cooked.
• While chicken cooks, prepare penne pasta according to package directions.
• Remove chicken from pan and place in large mixing bowl.
• Pour spinach over chicken and cover to allow spinach to wilt.
• Drain pasta well and pour on top of chicken and spinach. Toss well. Allow to cool 5 minutes.
• In small mixing bowl whisk remaining olive oil, Italian seasoning, remaining Hidden Valley Ranch seasoning mix, Dijon mustard and Balsamic Vinegar until well blended. Set aside.
• To chicken mixture add cherry tomato halves, scallion slices and Mozzarella Cheese cubes. Toss well.
• Pour dressing over pasta mixture.
• Sprinkle with remaining salt and black pepper. Toss Well.
• Sprinkle with grated Parmesan Cheese.
• Serves well warm or cold.

RANCH PASTA

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. , In a large bowl, mix Italian cheese blend, 1 cup Parmesan cheese, sour cream and salad dressing. Drain pasta; add to cheese mixture. Fold in spinach. Transfer to a greased 13x9-in. baking dish., Tear French bread into pieces; place in a food processor. Cover and pulse until crumbs form. Toss bread crumbs with oil, lemon zest, parsley, garlic salt and remaining Parmesan cheese. Sprinkle over pasta mixture., Bake, covered, 25 minutes. Uncover; bake until golden brown and bubbly, 5-10 minutes.

CHICKEN RANCH PASTA #RSC

Steps:

• Place chicken in crock pot. Pour melted butter over chicken. Mix ranch mix into chicken broth and pour over buttered chicken breasts. Cook mixture on high for 3 hours. In a bowl, combine cream cheese, greek yogurt and milk/half and half. Add parmesan cheese, salt and pepper and stir. Pour over chicken and cook for another 30 minutes to an hour. Serve over macaroni.