Best Creamy Ranch Chicken With Noodles Recipes

CHEESY RANCH CHICKEN NOODLE BAKE

Cheesy Ranch Chicken Noodle Bake image

Egg noodles combine with chicken in a creamy, cheesy, Ranch infused sauce in this home-style casserole topped with butter cracker crumbs.

Provided by Danelle

Time 50m

Number Of Ingredients 17

Ingredients

12 ounces wide egg noodles
4 tablespoons butter
1/2 cup diced onion
2 cloves garlic, minced
1/4 cup flour
1 (1 oz.) package Ranch seasoning mix
4 cups chicken broth
1 cup half-and-half
4 ounces cream cheese, softened and cubed
2 cups chopped cooked chicken
2 cups shredded Colby jack cheese
1/4 cup chopped fresh parsley
Salt and pepper, to taste
2 cups crushed oyster crackers
1/2 cup grated Parmesan cheese
3 tablespoons butter, melted
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 435 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 104 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 19 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 1093 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

INSTANT POT CREAMY RANCH CHICKEN PASTA

Instant Pot Creamy Ranch Chicken Pasta image

The internet loves this ready-in-a-hurry dish but too many versions are overly soupy or have curdled sauces. Our version uses chicken thighs because they stay moist and tender; we stir them into the cheese mixture after it is cooked to create a creamy, tangy mixture that is perfect over pasta.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 boneless, skinless chicken thighs (about 8 ounces)
One 1-ounce package ranch-dressing seasoning mix
1 pound penne pasta
4 ounces cream cheese, at room temperature
2 tablespoons sour cream, at room temperature
1/4 cup sharp yellow Cheddar, shredded

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.