Chicken Bacon Ranch Pasta
This Chicken Bacon Ranch Pasta is the perfect easy weeknight meal: crispy bacon, leftover chicken, and broccoli are tossed in a creamy ranch alfredo sauce.
Servings: 12 people
Calories: 597kcal
Ingredients
- 1 pound thick-cut bacon diced
- 1 small yellow onion diced
- 1 tablespoon minced garlic
- 3 (1 oz) packets ranch seasoning mix
- 1 pint half-and-half
- 2 cups whole milk
- 1 (5 oz) container freshly shaved parmesan, asiago, romano cheese blend I used the Belgioioso Salad Blend
- 4 cups cubed and cooked chicken I used 1 small rotisserie (about 1 pound)
- 1 (10.8 oz) bag frozen Birds Eye Steamfresh Broccoli Florets cooked according to package directions, then roughly chopped
- 1 (16 oz) box pasta of choice cooked al denté according to box directions (I used Gemelli)
- Salt and pepper to taste
Instructions
- Place diced bacon into a straight-edged sauté pan, then cook, stirring regularly, over medium heat until the bacon is crispy.
- Remove and set aside, but reserve the grease.
- To the hot grease, add in the onion and garlic, and cook, stirring regularly, until the onion is tender, about 5-10 minutes.
- Whisk in the ranch seasoning mix, then slowly whisk in the half-and-half and whole milk.
- Bring to a simmer, then simmer for 5 minutes or until the sauce has begun to thicken.
- Reduce the heat to low, then whisk in the cheese, little by little, until fully melted. Do this slowly to avoid clumping and graininess.
- Pour the sauce into a large serving bowl, then stir in the cooked chicken, broccoli, and pasta.
- Taste and re-season, if necessary, then serve and enjoy!
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Nutrition
Serving: 1large scoop | Calories: 597kcal | Carbohydrates: 39g | Protein: 39g | Fat: 31g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 1295mg | Potassium: 375mg | Fiber: 2g | Sugar: 5g | Vitamin A: 471IU | Vitamin C: 24mg | Calcium: 256mg | Iron: 1mg