Cheesy Bacon Ranch Chicken Pasta (Skinny!)
Cheesy Chicken Bacon Ranch Pasta is an easy flavorful pasta bursting with the trifecta of cheese, bacon and ranch AND it’s lightened up! It’s quick and easy to throw together, is smothered in a lightened up cheesy ranch sauce with BACON, broccoli and bell peppers but you can use whatever veggies you have on hand and even sub the chicken for sausage or leave it out completely (totally customizable!) because it’s all about the sauce and the BACON!   Winner winner, new favorite Chicken Bacon Ranch Pasta Dinner! 
    Servings Prep Time
    4-6 15minutes
    Cook Time
    Servings Prep Time
    4-6 15minutes
    Cook Time
    Skinny Cheesy Bacon Ranch Chicken Pasta - this easy flavorful pasta is an all time FAMILY FAVORITE with ranch chicken in a lightened up cheesy ranch sauce - with BACON, broccoli and bell peppers!
    Chicken Marinade
    • 1pound chicken breasts cut into bite size pieces
    • 1/4cup ranch dressing (low fat if you have it)
    • 1tablespoon lemon juice
    • 1/4teaspoon ground mustard (mustard powder)
    • 1/8teaspoon cayenne pepper (optional)
    • 1pound cellentani, rigatoni or penne pasta
    • 3cups broccoli, cut into bite size pieces
    • 1tablespoon olive oil
    • 1 shallot, diced
    • Salt and pepper to taste
    • 1 red bell pepper, chopped
    • 3-4 garlic cloves, minced
    Cheese Sauce
    • 2tablespoons olive oil
    • 1tablespoon butter
    • 1/4cup flour
    • 1 1/2cups low sodium chicken broth
    • 1 1/2cups low-fat milk
    • 1teaspoon ground mustard
    • 2tablespoons dry ranch dressing seasoning mix
    • 1teaspoon dried basil
    • 1/8-1/4teaspoon red pepper flakes (optional)
    • Salt and pepper to taste
    • 1cup grated cheddar cheese
    • Crumbled (urkey) baconwe like a lot!
    1. Marinate chicken for 30 minutes up to overnight.
    2. Bring a large pot of generously salted water to a boil. Add broccoli and cook 3-5 minutes, depending on how tender you like your broccoli. Using a slotted spoon or strainer, remove the broccoli and rinse with very cold water. Strain and remove to a plate. In the same pot, proceed to cook pasta al dente according to package directions.
    3. Meanwhile, In a large skillet, heat 1 tablespoon olive oil over medium heat. Add chicken (including marinade) and shallots; season with salt and pepper. Saute until the outside of the chicken is no longer pink, then add red bell pepper and garlic; cook an additional 1-2 minutes or until chicken is completely cooked through and bell peppers are crisp-tender. Remove to the plate with broccoli.
    4. To the same skillet, melt 1 tablespoon olive oil in 1 tablespoon butter. When butter is completely melted, whisk in flour. Cook, while stirring, for 2 minutes, then turn heat to low. Slowly whisk in chicken broth, then milk, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer. Add red pepper flakes, mustard, ranch seasoning, basil and season with salt and pepper.
    5. When sauce has thickened, remove from heat and stir in cheese. Add more milk if needed to reach desired consistency. Taste and add additional salt and pepper as desired.
    6. Add broccoli, chicken mixture and pasta to the sauce, stirring to combine. Heat through. Top with bacon and serve!
    Recipe Notes

    *total time does not include marinating as that will vary between individual