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Chicken Bacon Ranch Pasta

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 servings
Calories: 493 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 8 ounces whole wheat shells pasta or similar short shape such as orecchiette, penne, or fusilli
  • 2 cups milk divided
  • 2 tablespoons all-purpose flour
  • 6 lices bacon cut into ½-inch pieces
  • 1 small yellow onion chopped
  • 1 ¼ pounds boneless, skinless chicken breasts chopped into bite-size pieces
  • ¾ teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill weed
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon cayenne pepper
  • ⅔ cup plain greek yogurt 2% or whole milk; fat free may curdle
  • ½ cup shredded Mozzarella cheese
  • ½ cup shredded sharp cheddar cheese
  • ¼ cup grated parmesan
  • 1 cup frozen peas no need to thaw
  • Chopped fresh parsley or chives optional for serving

Instructions

    Cup of Yum
  1. 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.
  2. Meanwhile, using a small bowl or large measuring cup, whisk together 1/2 cup of the milk and the flour. Keep near the stove.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. Remove the pot from the heat and let cool a minute or two. Stir in the Greek yogurt, Mozzarella cheese, cheddar cheese, and Parmesan.
  8. To the pot, add the cooked pasta, the reserved chicken, onions, bacon, and peas.
  9. 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

Serving 1(of 6) Calories 493kcal (25%) Carbohydrates 42g (14%) Protein 41g (82%) Fat 18g (28%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 99mg (33%) Potassium 761mg (22%) 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

% 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.