Ranch Chicken Fettuccine Alfredo


Do you ever just crave creamy pasta dishes?  There’s something just so comforting about pasta dishes like this. But I can’t eat a regular alfredo sauce more than maybe once a year or so, it’s just too loaded in fat and calories. So I make my own tastier lower fat alfredo sauce that has a fraction of the fat.

Instead of using loads of heavy cream, I use fat-free or low fat cream cheese and sour cream. Then I season it with lots of fresh garlic, and in this recipe I pull out my secret ingredeint, Hidden Vallley Ranch Dressing Mix. It adds so much flavor and will make you forget all about those other low fat ingredients you used.


To top off this dish, I added lots of fresh basil and freshly grated Parmasan. The combination of these ingredients with the ranch flavor is just irresistable. You’ll have problems not eating the whole skillet by yourself. It’s so good.

For extra nutrition, add steamed broccoli florets, green peas or extra spinach. You could also make this dish vegetarian by switching out the chicken for mushrooms.



Ranch Chicken Fettuccine Alfredo


2 lbs boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
8 oz Fettuccine noodles
1 tablespoon olive oil
8 oz fresh spinach
4 cloves garlic
1 packet Hidden Valley Ranch dressing mix
1 (8oz) brick cream cheese
1 cup sour cream
1/4 cup finely shredded Parmesan cheese, plus additional for garnish
1/4 cup freshly chopped basil, plus additional for garnish


Heat skillet over medium heat. Drizzle pan with olive oil and sprinkle salt and pepper over chicken. Brown chicken on both sides in skillet and cook until done and no longer pink. Remove from pan and set aside.

Cook Fettuccine noodles according to package directions. Drain and set aside.

While noodles are cooking, add additional oil to skillet and add fresh spinach and garlic. Saute until spinach has wilted. Add ranch seasoning and cream cheese. Cook until cream cheese has softened. Add sour cream and Parmesan. Stir well. Remove from heat and add noodles and basil. Toss well, until noodles are coated. Slice chicken and toss with pasta or serve on top of noodles.

Garnish plates with additional Parmesan cheese and fresh basil.

This post sponsored by Hidden Valley Ranch. All opinions 100% mine.

9 Responses to “Ranch Chicken Fettuccine Alfredo”

  1. 1
    Miss @ Miss in the Kitchen — March 29, 2013 @ 5:13 pm

    Wow this looks so wonderful!

  2. 2
    Belinda @zomppa — March 29, 2013 @ 11:15 pm

    I can imagine this is irresistible!

  3. 3
    Soup Cream? — March 30, 2013 @ 12:37 pm

    What is “soup cream”? I’m not familiar….

  4. 4
    Soup Cream? — March 30, 2013 @ 12:38 pm

    Ohhh, sorry. Sour cream. LOL.

  5. 5
    Amy — April 9, 2013 @ 7:50 am

    Gosh, give me a fork now!

  6. 6
    Sarah — April 14, 2014 @ 11:04 am

    I came across one of these photos on Pinterest and am going to try this recipe out tonight. It looks so good.

  7. 7

    Was way too thick and salty, I suggest 1/2 ing the cream cheese, sour cream and ranch packet then adding at least a cup of milk and more if it is still too thick. Flavor is good, very ranch-y

  8. 8
    Jessica — November 18, 2014 @ 11:43 pm

    That is some delicious looking chicken! Looked great. Will try to make it. Thanks

  9. 9
    James B. Barbour — June 27, 2017 @ 11:44 pm

    WOW, it’s been forever since I’ve made this! Looks so yummy! I’ll be making this very soon though!

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