Ranch A Doodle Fettuccine Noodles Recipes

CHEESY RANCH CHICKEN NOODLE BAKE

Steps:

• Preheat oven to 350 degrees. Grease a 9x13 inch baking dish.
• In a medium bowl, toss together the ingredients for the topping; set aside.
• For the casserole, cook noodles in boiling, salted water for 1-2 minutes. rinse with cold water and drain.
• In a large saute pan or Dutch oven, melt 4 tablespoons butter. Add onion and garlic and saute until soft and fragrant, 3-5 minutes. Stir in flour and ranch seasoning and cook a few minutes longer.
• Whisk in broth and half and half. Bring to a boil and simmer until thickened. Reduce heat and stir in cream cheese. Cook and stir until cream cheese is melted.
• Stir in noodles, chicken, shredded cheese and parsley. Season with salt and pepper, to taste. Transfer noodle mixture to the prepared pan.
• Sprinkle topping over casserole. Bake, uncovered, until golden and bubbly, 25-30 minutes.

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.

INSTANT POT CREAMY RANCH CHICKEN PASTA

Steps:

• Pat the chicken thighs dry with a paper towel and sprinkle all over with 1 tablespoon of the seasoning mix.
• Add the penne to the 6-quart Instant Pot® and add 4 cups water to the pot. Place the chicken thighs on top of the penne. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for quick- release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the chicken to a cutting board until cool enough to handle.
• Meanwhile, combine the cream cheese, sour cream, Cheddar and remaining seasoning mix (about 2 tablespoons) in a large bowl. Set aside.
• Roughly chop the chicken into small pieces while it is still warm. Add the chicken to the cream-cheese mixture and stir to combine. Add the chicken and cheese mixture to the pasta and stir until the cheese mixture melts and the pasta is well coated.