Chicken Bacon Ranch Pasta
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Unrated
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
493 kcal
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Course
Main Course
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Cuisine
American
Chicken Bacon Ranch Pasta
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This easy, creamy chicken bacon ranch pasta recipe is a healthy stovetop version with no Alfredo sauce. Made in one pot and under 40 minutes!
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Ingredients
- 8 ounces whole wheat pasta or similar short shape such as orecchiette, penne, or fusilli, shells shape
- 2 cups milk divided
- 2 tablespoons all-purpose flour
- 6 lices Bacon cut into ½-inch pieces
- 1 yellow onion chopped, small
- 1 ¼ pounds chicken breast chopped into bite-size pieces, boneless, skinless
- ¾ teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill weed
- ½ teaspoon black pepper ground
- ⅛ teaspoon cayenne pepper
- ⅔ cup yogurt 2% or whole milk; fat free may curdle, plain, Greek
- ½ cup mozzarella cheese shredded
- ½ cup cheddar cheese shredded sharp
- ¼ cup Parmesan Cheese grated
- 1 cup peas no need to thaw, frozen
- parsley optional for serving, chopped, fresh, or chives
Instructions
- Cook the pasta in a large pot of boiled salted water until al dente. RESERVE 1 CUP OF THE COOKING LIQUID (don't forget!). Drain and set aside.
- Meanwhile, using a small bowl or large measuring cup, whisk together 1/2 cup of the milk and the flour. Keep near the stove.
- Heat a Dutch oven or other large, sturdy pot over medium-low heat. Add the bacon and let cook until it is crisp and the fat has rendered, about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate and set aside. Discard all but 2 tablespoons drippings from the pan.
- Increase the heat to medium high. Add the onion and cook for 2 minutes. Then, add the chicken. Sauté until the onion is beginning to soften and the chicken is cooked through, about 4 to 6 minutes. Remove to the plate with the bacon (get all of the chicken out of the pot, but don’t worry if there is some onion still in the bottom).
- Reduce the pot heat to medium. Add the salt, garlic powder, onion powder, dill, black pepper, and cayenne. Whisk the spices to heat them, then immediately pour in the milk mixture. Cook, whisking constantly, for 30 seconds, until the mixture looks a little golden and is smooth.
- Slowly add the remaining 1 1/2 cups milk, whisking constantly to remove any lumps. Bring to a simmer and let cook, whisking very frequently, until thickened and creamy, 7 to 10 minutes.
- Remove the pot from the heat and let cool a minute or two. Stir in the Greek yogurt, Mozzarella cheese, cheddar cheese, and Parmesan.
- To the pot, add the cooked pasta, the reserved chicken, onions, bacon, and peas.
- If the pasta sauce is too thick, add some of the reserved pasta water as needed to loosen it. Serve hot, sprinkled with herbs as desired.
Notes
- Adapted from my Chicken Bacon Ranch Casserole.
- TO STORE: Refrigerate pasta in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze pasta in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
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Serving
1(of 6)
Calories
493kcal
(25%)
Carbohydrates
42g
(14%)
Protein
41g
(82%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
99mg
(33%)
Potassium
761mg
(16%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
611IU
(12%)
Vitamin C
12mg
(13%)
Calcium
319mg
(32%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 493kcal | 25% |
| Carbohydrates | 42g | 14% |
| Protein | 41g | 82% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Potassium | 761mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 611IU | 12% |
| Vitamin C | 12mg | 13% |
| Calcium | 319mg | 32% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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