Ingredients

Scale

For the Cheesy Ranch Chicken:

4 boneless, skinless chicken breasts or thighs
1 packet ranch seasoning mix (about 1 oz)
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
2 tablespoons olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Salt and black pepper, to taste
Fresh parsley (for garnish, optional)

For the Garlic Butter Fettuccine:

12 oz fettuccine pasta
4 tablespoons unsalted butter
5 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
1/4 cup grated Parmesan cheese
1/2 cup heavy cream (optional for creamier version)
Salt and black pepper, to taste
Fresh parsley or basil for garnish (optional)

Instructions

Step 1: Season and Prepare the Chicken

Start by patting the chicken dry with paper towels. In a small bowl, mix the ranch seasoning, garlic powder, paprika, salt, and pepper. Rub the seasoning mixture evenly over both sides of each chicken breast or thigh.

Step 2: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken. Sear for about 4–5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Reduce heat to low, sprinkle the shredded mozzarella and cheddar on top of the chicken, and cover the pan to let the cheese melt. Once melted, remove from heat and keep warm.

Step 3: Boil the Fettuccine

While the chicken is cooking, bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water in case you need to loosen the sauce later.

Step 4: Make the Garlic Butter Sauce

In a separate pan, melt the butter over medium heat. Add the minced garlic and sauté for about 1–2 minutes until fragrant but not browned. Add red pepper flakes if using. Stir in Parmesan cheese and the heavy cream (if desired), and cook for another 1–2 minutes until combined and slightly thickened. Season with salt and pepper to taste.

Step 5: Combine and Serve

Toss the drained fettuccine into the garlic butter sauce, adding a splash of the reserved pasta water if needed to coat the noodles evenly. Plate the pasta, top with the cheesy ranch chicken, and garnish with fresh parsley or basil. Serve immediately while hot.

Notes

Always let your chicken rest for 5 minutes after cooking before slicing. This locks in the juices and keeps the chicken moist.
To ensure even cooking, pound chicken breasts to a uniform thickness before seasoning and cooking.
For best results, shred your own cheese instead of using pre-shredded, which often contains anti-caking agents that don’t melt as smoothly.

Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Serving Size: 4
Calories: 720
Sugar: 2g
Sodium: 980mg
Fat: 36g
Carbohydrates: 50g
Fiber: 3g
Protein: 45g