Cheesy Bacon Ranch Chicken Pasta (Skinny!)
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Cheesy Bacon Ranch Chicken Pasta (Skinny!)
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Cheesy Chicken Bacon Ranch Pasta is an easy flavorful pasta bursting with the trifecta of cheese, bacon and ranch AND it's lightened up! It's quick and easy to throw together, is smothered in a lightened up cheesy ranch sauce with BACON, broccoli and bell peppers but you can use whatever veggies you have on hand and even sub the chicken for sausage or leave it out completely (totally customizable!) because it's all about the sauce and the BACON! Winner winner, new favorite Chicken Bacon Ranch Pasta Dinner!
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Ingredients
Chicken Marinade
- 1 pound chicken breast cut into bite size pieces
- 1/4 cup ranch dressing low fat optional
- 1 tablespoon lemon juice
- 1/4 teaspoon ground mustard mustard powder
- 1/8 teaspoon cayenne pepper optional
Pasta
- 1 pound cellentani or rigatoni or penne pasta
- 3 cups broccoli cut into bite size pieces
Chicken
- 1 tablespoon olive oil
- 1 shallot diced
- salt to taste
- black pepper to taste
- 1 red bell pepper chopped
- 3-4 garlic cloves, minced
Cheese Sauce
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/4 cup flour
- 1 1/2 cups chicken broth low sodium
- 1 1/2 cups milk low-fat
- 1 teaspoon ground mustard
- 2 tablespoons ranch dressing seasoning mix dry
- 1 teaspoon basil dried
- 1/8-1/4 teaspoon red pepper flakes optional
- salt to taste
- black pepper to taste
- 1 cup cheddar cheese grated
Topping
- Bacon we like a lot!, crumbled, turkey optional
Instructions
- Marinate chicken for 30 minutes up to overnight.
- Bring a large pot of generously salted water to a boil. Add broccoli and cook 3-5 minutes, depending on how tender you like your broccoli. Using a slotted spoon or strainer, remove the broccoli and rinse with very cold water. Strain and remove to a plate. In the same pot, proceed to cook pasta al dente according to package directions.
- Meanwhile, In a large skillet, heat 1 tablespoon olive oil over medium heat. Add chicken (including marinade) and shallots; season with salt and pepper. Saute until the outside of the chicken is no longer pink, then add red bell pepper and garlic; cook an additional 1-2 minutes or until chicken is completely cooked through and bell peppers are crisp-tender. Remove to the plate with broccoli.
- To the same skillet, melt 1 tablespoon olive oil in 1 tablespoon butter. When butter is completely melted, whisk in flour. Cook, while stirring, for 2 minutes, then turn heat to low. Slowly whisk in chicken broth, then milk, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer. Add red pepper flakes, mustard, ranch seasoning, basil and season with salt and pepper.
- When sauce has thickened, remove from heat and stir in cheese. Add more milk if needed to reach desired consistency. Taste and add additional salt and pepper as desired.
- Add broccoli, chicken mixture and pasta to the sauce, stirring to combine. Heat through. Top with bacon and serve!
Notes
- *total time does not include marinating as that will vary between individual
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