Prep: 10 mins | Cook: 1hr | Ready In 1 hr 10 mins
I am obsessed with this rich, creamy, bursting with flavor bacon ranch chicken and pasta dish. This is the ultimate comfort food and the most requested in my house. To keep and a must-have! I will never fail to give this a million stars every time.
INGREDIENTS
2 1/2 cups broccoli florets
3 tablespoons water
3 tablespoons ranch dressing mix, divided
2 lbs of skinless, boneless chicken breasts, cut into bite-sized pieces
1/2 teaspoon ground black pepper
1 48oz container chicken broth
1 16oz package small shell pasta
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
2 3/4 cups milk
1 1.6oz 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: Place the broccoli with water in a microwave-safe bowl. Microwave on high, covered, for about 3 to 4 minutes until steamed and tender. Remove from the microwave and drain excess liquids. Set aside.
Step 2: Meanwhile, in a large resealable plastic bag, put a tablespoon of ranch dressing mix. Then, add in the chicken and pepper. Seal the bag to close and massage the chicken to coat with seasonings.
Step 3: In a large pot, pour the chicken broth and boil over medium-high heat. Add in the shells and continue to boil. Adjust the heat to medium-low and cook the pasta for approximately 10 minutes until almost done while occasionally stirring. Dain and make sure 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, heat the butter and olive oil over medium-high heat. Add in the chicken and cook for about 7 minutes until browned. If needed, work in batches. Once done, transfer the cooked chicken onto a plate.
Step 7: Add the milk, Alfredo sauce mix, and the other 2 tablespoons of ranch dressing mix into the hot skillet. Allow the mixture to boil. Then, turn the heat off before adding in the chicken and any collected juices, pasta, broccoli, sour cream, reserved half a cup pasta cooking broth, salt, and pepper.
Step 8: Transfer the mixture to the greased casserole dish and sprinkle over the Parmesan cheese and bacon.
Step 9: Place inside the preheated oven and bake for about 20 minutes until the cheese has melted and bubbly. Serve immediately. 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 tablespoons water
- 3 tablespoons ranch dressing mix, divided
- 2 lbs of skinless, boneless chicken breasts, cut into bite-sized pieces
- 1/2 teaspoon ground black pepper
- 1 48oz container chicken broth
- 1 16oz package small shell pasta
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 2 3/4 cups milk
- 1 1.6oz 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: Place the broccoli with water in a microwave-safe bowl. Microwave on high, covered, for about 3 to 4 minutes until steamed and tender. Remove from the microwave and drain excess liquids. Set aside.
Step 2: Meanwhile, in a large resealable plastic bag, put a tablespoon of ranch dressing mix. Then, add in the chicken and pepper. Seal the bag to close and massage the chicken to coat with seasonings.
Step 3: In a large pot, pour the chicken broth and boil over medium-high heat. Add in the shells and continue to boil. Adjust the heat to medium-low and cook the pasta for approximately 10 minutes until almost done while occasionally stirring. Dain and make sure 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, heat the butter and olive oil over medium-high heat. Add in the chicken and cook for about 7 minutes until browned. If needed, work in batches. Once done, transfer the cooked chicken onto a plate.
Step 7: Add the milk, Alfredo sauce mix, and the other 2 tablespoons of ranch dressing mix into the hot skillet. Allow the mixture to boil. Then, turn the heat off before adding in the chicken and any collected juices, pasta, broccoli, sour cream, reserved half a cup pasta cooking broth, salt, and pepper.
Step 8: Transfer the mixture to the greased casserole dish and sprinkle over the Parmesan cheese and bacon.
Step 9: Place inside the preheated oven and bake for about 20 minutes until the cheese has melted and bubbly. Serve immediately. Enjoy!
