Ingredients:

  • 1 lb boneless, skinless chicken breast, cubed
  • 3 cups fresh broccoli florets, bite-sized
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp cracked black pepper
  • 12 oz whole wheat penne
  • 2 tbsp dry ranch seasoning mix
  • 2 cups low-sodium chicken broth
  • ½ cup half-and-half
  • 1 ½ cups sharp cheddar cheese, shredded
  • ¼ cup grated Parmesan cheese

Instructions:

  1. Heat the olive oil in a large deep-sided skillet or Dutch oven over medium-high heat.
  2. Season the cubed chicken breast with salt and pepper, then add to the pan and cook until edges are golden-brown and the center is opaque.
  3. Remove the chicken from the skillet and set aside on a plate to prevent overcooking.
  4. Pour the chicken broth into the same skillet and stir in the dry ranch seasoning mix; bring the liquid to a gentle simmer.
  5. Slowly whisk in the half-and-half, stirring constantly until the mixture is cohesive and bubbling slightly.
  6. Stir in the cooked whole wheat penne and the fresh broccoli florets.
  7. Return the seared chicken and any accumulated juices to the pan, folding together gently over medium heat for 3–5 minutes until broccoli is tender-crisp.
  8. Reduce the heat to low and gradually stir in the shredded cheddar and Parmesan cheese until fully melted and the sauce is velvety.