Here’s a quick and easy spin on Chicken Alfredo you MUST add to your weekly meal plan.
My boys love Chicken Alfredo. We call it white spaghetti.
If you have picky eaters in your family, then you know my struggle — they’ll only eat dishes they’re familiar with.
This week, I really needed to make this classic Italish dish stretch over two days, and I was tired of making it the same way.
Making a meal that’s big enough to eat for leftovers the next day is one of my many secrets to making our groceries go a little further. More details about that here.
Chessy Ranch Chicken Alfredo Ingredients
This recipe uses simple pantry staples you can find in any grocery aisle that are cheap and time-saving. Heck, you may even have some of these in your kitchen right now!
If you’re new to my blog, it’s no secret around here that I‘m currently in a season of mom life where I’m willing to save any time I can. Most recipes I share use ingredients that will save extra time in the kitchen!
Here’s everything you will need:
- 3 boneless chicken breasts, or a rotisserie chicken
- 2 jars alfredo sauce (of course you can make your own white sauce, but who has time for that?!)
- 1 box penne noodles
- 1lb bag fiesta/Mexican blend cheese
- 1 packet ranch dressing mix
- 2 tbsp olive oil
How to Make Cheesy Ranch Chicken Alfredo
Your first step is seasoning the chicken breast with the ranch dressing packet! In a large bowl, pour two tablespoons of olive oil and add the ranch dressing packet to it.
Toss your chicken around using your hands to make sure each breast is evenly coated.
Transfer your ranch-seasoned chicken into a greased pan and bake it in the oven on 425 degrees for 25-30 minutes. While your chicken is baking, boil a large pot of salted water and cook the penne noodles as directed.
Drain your noodles, put them back into your large pot and stir in your first jar of alfredo sauce so they don’t stick together.
Once your chicken is done, it’s time to shred it! One of my favorite and fastest ways to shred chicken is in a Kitchenaid Stand Mixer.
I put my baked chicken into the bowl and use the paddle attachment on low speed. It comes out perfect in about 3-5 minutes!
Next, combine shredded chicken into the same large pot of noodle mixture, and stir in your second jar of alfredo sauce.
This is the final and my favorite step! It’s time to transfer your creamy pot of chicken alfredo into a 13×9 dish. Top with cheese and put it back in the oven on 350 for about 10-15 minutes, or until cheese has completely melted.
Serve with garlic bread or a side salad! Store overnight in your fridge to reheat for dinner the next day!
Have you tried this recipe? Let me know how it turned out below!