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!
PREPARATION TIME:
Prep:10 minutes
Cook:30 minutes
Total:40 minutes
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 slices 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 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:
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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.
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Meanwhile, using a small bowl or large measuring cup, whisk together 1/2 cup of the milk and the flour. Keep near the stove.
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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.
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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).
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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.
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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.
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Remove the pot from the heat and let cool a minute or two. Stir in the Greek yogurt, Mozzarella cheese, cheddar cheese, and Parmesan.
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To the pot, add the cooked pasta, the reserved chicken, onions, bacon, and peas.
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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.
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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:
Serving: 1(of 6)Calories: 493kcalCarbohydrates: 42gProtein: 41gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 99mgPotassium: 761mgFiber: 2gSugar: 7gVitamin A: 611IUVitamin C: 12mgCalcium: 319mgIron: 3mg
