Ranch Chicken and Tri-Color Pasta

Sometimes, you don’t want to make anything complicated for dinner, but you also don’t want to rip open a box of Kraft Dinner and call it a night. It’s times like this you need a nice, easy “feel-good” meal.

This is a recipe that we stumbled across a long time ago, and it’s been in our regular rotation ever since. In fact, we’ve been making this for so long that I don’t even use a recipe anymore, mostly because it’s stupidly simple. If you have a 1/2 hour, you have time to make this.

Ranch Chicken and Tri-Color Pasta

You’ll need:
*boneless, skinless chicken breasts (I usually do 4 at a time)
*ranch dressing
*bread crumbs (I’ve used seasoned and unseasoned, your choice)
*olive oil
*tri-color pasta
*italian herb mix (oregano, thyme, basil, etc)

Start some water boiling in a large pot on the stove.

Cut off any large chunks of fat left on the breasts, rinse and pat dry. Place the breasts into a large zip-lock bag, and pour in enough ranch dressing to coat them. (If you want to save some time, you can do this the previous night or earlier in the day before you cook, and just store the bag in the fridge until it’s time to make dinner.) Squish the breasts around really well so that they are completely covered.

Add some olive oil to a large skillet or frying pan. You could also use vegetable oil or canola oil. (Alternatively you can bake this instead of frying; just bake until the chicken is cooked through. I like frying because it’s a lot faster.) Preheat the oil on medium-high heat.

Remove the breasts from the bag, shaking off any excess dressing. Roll the breasts around in the bread crumbs until well-covered and add them to the frying pan. Cook for seven minutes on one side, then flip. When the breasts are cooked all the way through, they’re done!

Meanwhile, add the pasta to the boiling water and cook as per package instructions. Drain, then toss with olive oil and italian seasoning.

(For a different taste, you could add parmesan cheese to the breadcrumbs, or put dijon mustard in with the ranch dressing.)

Serve this with a nice salad, and you’ve got a quick, easy meal. (Or if you’re like me, you could pretend that the spinach and tomato flavouring in the pasta counts as a vegetable.)


Filed under Recipe

4 Responses to Ranch Chicken and Tri-Color Pasta

  1. Yvette

    Finally, I have found a recipe similar to what I am looking for. I visited a K&W Cafeteria restaurant and came upon a dish they call “Chicken Ranch Casserole” and I’ve wanted to know how to begin to prepare this dish. I didn’t want to ask the restaurant for the recipe (they probably would not have given it to me) so I’ve been searching for quite some time for it over the web. This recipe helps because I wasn’t sure if I was to use the ranch dressing from the bottle or use the powdered. I now know that I can and also I will try and figure out how to get this done into a casserole. I enjoy trying new dishes…I am not a chef/cook nor do I try to be :) but I enjoy trying my hardest. I have 5 mouths to feed and I don’t want to have my husband doing the cooking all the time and going out to eat is not an option anymore since the price of gas is thru the roof!!
    Not yet a cook, but trying,

    • Stacey

      I too, have been searching for this recipe. I LOVE K&W’s chicken ranch casserole and I’ve been trying so hard to find it!

  2. nicole

    i have finally found out how to make it into a casserole like k&w and it taste just like it if anybody wants a recipe please feel free to email me at nicolebowman@ymail.com

  3. Pingback: Ranch Chicken and Tri-Colored Noodles « The History of Us

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