Ingredients

• 300 g pasta (penne, fusilli, or rotini work best)
• 2 chicken breasts, diced
• 2 tbsp olive oil
• 1 cup cherry tomatoes, halved (or 2 medium tomatoes, chopped)
• 3 cloves garlic, minced
• ½ cup ranch dressing
• ¼ cup grated Parmesan cheese
• 1 tsp dried Italian herbs (basil, oregano, thyme)
• Salt and freshly ground black pepper, to taste
• Fresh parsley or basil, chopped, for garnish

Instructions

1. Cook the pasta:
   • Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
2. Cook the chicken:
   • Heat olive oil in a large skillet over medium heat.
   • Add diced chicken, season with salt, pepper, and Italian herbs. Cook 6–8 minutes until golden and fully cooked. Remove from the pan and set aside.
3. Sauté tomatoes and garlic:
   • In the same skillet, add garlic and cook 30 seconds until fragrant.
   • Add cherry tomatoes and cook 3–5 minutes until they soften and release juices.
4. Combine pasta, chicken, and ranch:
   • Return the chicken to the skillet. Add cooked pasta and ranch dressing. Toss everything together until pasta is evenly coated and heated through.
5. Finish and serve:
   • Sprinkle with grated Parmesan cheese and fresh parsley or basil.
   • Serve warm for a creamy, tangy, and comforting meal.

Tips for Best Flavor

For extra flavor, sprinkle with crushed red pepper flakes or a little smoked paprika.

Use fresh cherry tomatoes for a bright, juicy taste.

Add a splash of pasta water if the sauce needs loosening.