Our PlansGift CardsHelloFresh for Teams
White Cheddar & Ranch Chicken Penne
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
White Cheddar & Ranch Chicken Penne

White Cheddar & Ranch Chicken Penne

with Caramelized & Crispy Onion

You know that friend who just makes everything fun? Ranch dressing is the cooking equivalent of that friend—the creamy condiment just makes everything better! Case in point: this white cheddar and ranch chicken penne. Long gone are the days of just drizzling ranch on mixed green salads. Now, you’ll swirl it into cheesy sauce for penne, then top it with herby chicken and crispy fried onions. You + ranch = best friends forever!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes


serving amount

1 unit

Yellow Onion

10 ounce

Chicken Cutlets

1 tablespoon

Ranch Spice

1 tablespoon


(Contains Wheat)

6 ounce

Penne Pasta

(Contains Wheat)

1 unit

Chicken Stock Concentrate

½ cup

White Cheddar Cheese

(Contains Milk)

1.5 ounce

Buttermilk Ranch Dressing

(Contains Eggs, Milk)

Not included in your delivery

1 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories950 kcal
Fat48 g
Saturated Fat15 g
Carbohydrate80 g
Sugar7 g
Dietary Fiber4 g
Protein49 g
Cholesterol165 mg
Sodium630 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Medium Bowl
Paper Towel
Large Pan
Slotted Spoon
Aluminum Foil



• Bring a large pot of salted water to a boil. • Halve, peel, and thinly slice onion.

Fry Onion

• In a medium bowl, toss half the onion with half the flour (you’ll use the rest in step 5). Season with a pinch of salt and pepper. • Heat a 1⁄3-inch layer of oil in a large, heavy- bottomed pan over medium- low heat. Once oil is hot enough that a pinch of flour sizzles when added to the pan, add floured onion. Cook, stirring occasionally, until golden brown, 7-9 minutes. • Using a slotted spoon, transfer crispy onion to a paper-towel-lined plate.

Cook Chicken

• Pat chicken* dry with paper towels and season all over with half the Ranch Spice (all for 4 servings), salt, and pepper. Set aside. • While onion cooks, heat a drizzle of oil in a second large pan over medium- high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken begins to brown too quickly, lower heat to medium and cover pan. • Turn off heat; transfer to a cutting board and tent with foil to keep warm. Wipe out pan.

Cook Penne

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

Make Sauce

• Heat 1 TBSP butter (2 TBSP for 4 servings) in pan used for chicken over medium heat. Add remaining onion and cook, stirring occasionally, until golden brown and softened, 6-9 minutes. Add a few splashes of plain water and cook until onion is caramelized and liquid has evaporated, 1-2 minutes more. • Add remaining flour and cook, stirring constantly, until flour is golden, 30-60 seconds. Slowly whisk in 3⁄4 cup reserved pasta cooking water (1 1⁄4 cups for 4) and stock concentrate; cook until thickened, 2-3 minutes more. • Remove from heat; stir in cheddar and ranch dressing until melted and combined.

Finish & Serve

• Add drained penne to pan with sauce and toss to coat. If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Taste and season with salt and pepper. • Slice chicken crosswise. • Divide pasta between bowls. Top with chicken and sprinkle with crispy onion. Serve.