Prep: 10 mins | Cook: 1hr | Ready In 1 hr 10 mins
This is my new addiction – Creamy Baked Bacon Ranch Chicken and Pasta. All the amazing flavors just burst inside your mouth. This pasta and chicken dish is outrageously creamy, cheesy, and comforting.
Ingredients
2 1/2 cups broccoli florets
3 tbsp water
3 tbsp ranch dressing mix, divided
2 lbs of skinless, boneless chicken breasts, cut into bite-sized pieces
1/2 tsp ground black pepper
1 (48 oz) container chicken broth
1 (16 oz) package small shell pasta
1 tbsp unsalted butter
1 tbsp extra virgin olive oil
2 3/4 cups milk
1 (1.6 oz) package dry Alfredo sauce mix (such as Knorr®)
1/2 cup sour cream
salt and ground black pepper
1 cup grated Parmesan cheese
4 slices cooked and crumbled bacon
HOW TO MAKE CREAMY BAKED BACON RANCH CHICKEN AND PASTA
Step 1: Put the broccoli and water in a microwave-safe bowl. Microwave for about 3 to 4 minutes on high heat, covered, until steamed and tender. Remove from the microwave and drain any excess liquid. Set aside.
Step 2: In a large resealable plastic bag place a tablespoon of dressing mix. Then, add in the chicken and pepper. Massage the chicken to coat with seasonings.
Step 3: In a large pot, pour the chicken broth and bring to a boil over medium-high heat. When boiling, add in the shells. Then, adjust the heat to medium-low and continue cooking for another 10 minutes or until the pasta is almost done. Making sure to occasionally stir. Drain and don’t forget to reserve half a cup of cooking broth.
Step 4: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 5: Then, grease a 9 x 13-inch casserole dish.
Step 6: In a large nonstick skillet, add the butter over medium-high heat. Add in the chicken and cook for about 7 minutes until browned. You can work in batches if needed. Once done, transfer the chicken to a plate.
Step 7: In a hot skillet, pour the milk, alfredo sauce mix, and add the other 2 tablespoons of ranch dressing mix. Allow the mixture to boil, then, turn the heat off. Immediately add the chicken with the accumulated juice, pasta, broccoli, sour cream, the reserved half a cup pasta cooking broth, salt, and pepper.
Step 8: Then, transfer the mixture into the prepared casserole dish and sprinkle over the Parmesan cheese and bacon.
Step 9: Place inside the preheated oven and bake for about 20 minutes or until the cheese has melted and the sauce is bubbly.
Step 10: Serve warm. Enjoy!
Nutrition Facts:
Per Serving: 457 calories; 35.7 g protein; 86 mg cholesterol; 1389 mg sodium; 15.6 g fat; 42.4 g carbohydrates
Ingredients
- 2 1/2 cups broccoli florets
- 3 tbsp water
- 3 tbsp ranch dressing mix, divided
- 2 lbs of skinless, boneless chicken breasts, cut into bite-sized pieces
- 1/2 tsp ground black pepper
- 1 (48 oz) container chicken broth
- 1 (16 oz) package small shell pasta
- 1 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 2 3/4 cups milk
- 1 (1.6 oz) package dry Alfredo sauce mix (such as Knorr®)
- 1/2 cup sour cream
- salt and ground black pepper
- 1 cup grated Parmesan cheese
- 4 slices cooked and crumbled bacon
Instructions
Step 1: Put the broccoli and water in a microwave-safe bowl. Microwave for about 3 to 4 minutes on high heat, covered, until steamed and tender. Remove from the microwave and drain any excess liquid. Set aside.
Step 2: In a large resealable plastic bag place a tablespoon of dressing mix. Then, add in the chicken and pepper. Massage the chicken to coat with seasonings.
Step 3: In a large pot, pour the chicken broth and bring to a boil over medium-high heat. When boiling, add in the shells. Then, adjust the heat to medium-low and continue cooking for another 10 minutes or until the pasta is almost done. Making sure to occasionally stir. Drain and don't forget to reserve half a cup of cooking broth.
Step 4: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 5: Then, grease a 9 x 13-inch casserole dish.
Step 6: In a large nonstick skillet, add the butter over medium-high heat. Add in the chicken and cook for about 7 minutes until browned. You can work in batches if needed. Once done, transfer the chicken to a plate.
Step 7: In a hot skillet, pour the milk, alfredo sauce mix, and add the other 2 tablespoons of ranch dressing mix. Allow the mixture to boil, then, turn the heat off. Immediately add the chicken with the accumulated juice, pasta, broccoli, sour cream, the reserved half a cup pasta cooking broth, salt, and pepper.
Step 8: Then, transfer the mixture into the prepared casserole dish and sprinkle over the Parmesan cheese and bacon.
Step 9: Place inside the preheated oven and bake for about 20 minutes or until the cheese has melted and the sauce is bubbly.
Step 10: Serve warm. Enjoy!
