Baked Bacon Ranch Chicken and Pasta

Pork - Meat and Poultry

This dish combines the flavor of ranch seasoning and salad dressing mix with the creamy goodness of Alfredo in a chicken and pasta dish. Bacon is added for a salty crunch, and broccoli is added to make the dish a complete meal. Add a green salad and some crusty bread for a well-rounded plate.

Brief

Prep 10 mins

Cook: 1hr

Total: 1hr10 mins

Servings: 10

Yield: 1 9x13-inch casserole

Baked Bacon Ranch Chicken and Pasta

Ingredients

2 ½ cups broccoli florets

3 tablespoons water

3 tablespoons ranch dressing mix

divided

2 pounds skinless

boneless chicken breasts

cut into bite-sized pieces

½ teaspoon ground black pepper

1 (48 ounce) container chicken broth

1 (16 ounce) package small shell pasta

1 tablespoon unsalted butter

1 tablespoon extra virgin olive oil

2 ¾ cups milk

1 (1.6 oz) package dry Alfredo sauce mix (such as Knorr®)

½ cup sour cream

salt and ground black pepper to taste

1 cup grated Parmesan cheese

4 slices cooked and crumbled bacon

Instant Pot Sweet and Sour Pork

Meat and Poultry

Directions

Step 1

Place broccoli and water in a microwave-safe bowl. Cover and microwave on high until steamed and tender 3 to 4 minutes. Remove and drain excess liquid; set aside.

Step 2

While broccoli is steaming place 1 tablespoon ranch dressing mix in a large resealable plastic bag. Add chicken and pepper seal the bag and massage to coat chicken with seasonings.

Step 3

Pour chicken broth into a large pot and bring a boil over medium-high heat. Add shells and return to a boil. Reduce heat to medium-low and cook stirring occasionally until pasta is nearly done about 10 minutes. Drain pasta reserving 1/2 cup of cooking broth.

Step 4

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.

Step 5

Heat butter and olive oil in a large nonstick skillet over medium-high heat. Add chicken to the hot skillet working in batches if necessary and cook until browned on all sides about 7 minutes. Remove chicken to a plate.

Step 6

Add milk Alfredo sauce mix and remaining 2 tablespoons ranch dressing mix to the hot skillet; bring to a boil. Turn off the heat add chicken and any accumulated juices pasta broccoli sour cream reserved 1/2 cup pasta cooking broth salt and pepper. Transfer mixture to the prepared casserole dish and sprinkle with Parmesan cheese and bacon.

Step 7

Bake in the preheated oven until cheese is melted and sauce is bubbly about 20 minutes. Serve warm.

Nutritional Information

Baked Bacon Ranch Chicken and Pasta

Servings Per Recipe:10

Calories: 457.1

% Daily Value *

Protein: 35.7g 72%

Carbohydrates: 42.4g 14%

Dietary Fiber: 2.1g 9%

Sugars: 5.8g

Fat: 15.6g 24%

Saturated Fat: 6.9g 34%

Cholesterol: 86.2mg 29%

Vitamin A Iu: 429.8IU 9%

Niacin Equivalents: 17.9mg 138%

Vitamin B6: 0.5mg 33%

Vitamin C: 19.9mg 33%

Folate: 110.7mcg 28%

Calcium: 211mg 21%

Iron: 2.3mg 13%

Magnesium: 58mg 21%

Potassium: 487.4mg 14%

Sodium: 1388.8mg 56%

Thiamin: 0.1mg 13%

Calories From Fat: 140.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.