Cooking Instructions

• In a large pot, warm 1 tablespoon of olive oil over medium heat until shimmering.
• Add the diced chicken breast to the pot and cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes.
• Stir in the broccoli florets and cook for an additional 3 minutes to slightly soften them.
• Pour in 2 cups of chicken broth and bring the mixture to a boil, ensuring the chicken and broccoli are submerged.
• Add the dry fettuccine pasta to the boiling broth. Cook according to package instructions, usually about 10-12 minutes, stirring occasionally to prevent sticking. The pasta will absorb liquid and soften.
• Once the pasta is cooked and broth mostly absorbed, reduce heat to low. Stir in 1 cup of ranch dressing and 1 cup shredded cheese until melted and the sauce is creamy.
• Taste the dish and add salt and pepper as needed for balance.
• Spoon the creamy ranch chicken broccoli fettuccine into bowls and enjoy immediately.