Chicken bacon ranch pasta is a delicious and creamy dish that combines pasta with tender pieces of chicken and a flavorful ranch dressing.
This recipe has been recently updated on 7/15/20 with new photos and information to help you get the perfect recipe! Chicken Ranch Pasta has been a reader’s favorite recipe since 2012!
This chicken ranch pasta recipe has all my favorite flavor combos which include bacon, ranch, and cheddar! The recipe has been adapted for a WW-friendly version but if you are not following WW feel free to use ingredients that are not fat-free.
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Why You Will Like This Recipe
The butter, flour, and ranch seasoning create a roux to help thicken the sauce. Sprinkle the flour and ranch seasoning over the chicken once that is has been cooked in the butter. I like to use light butter to help to keep it be more on the WW friendly side.
I love using rotisserie chickens for this recipe and they are perfect for a meal like this! You don’t have to wait for the chicken to get done cooking and this dish takes half the time. Use up to 2 cups of already cooked rotisserie chicken. I have not tried this recipe yet with other proteins.
Ingredients Needed
- Penne pasta – or any shape of pasta will work
- Slice bacon, diced
- Light butter – I use light butter to help reduce the calories.
- Chicken breast, boneless & skinless – They’re lean and quick-cooking and always come out juicy and tender. Use an instant-read thermometer to make sure that the chicken is not over cooked. When reading labels for chicken breasts try to find ones that say Organic or Free Range.
- All-purpose flour – is a type of wheat flour that is commonly used in cooking and baking. It is versatile and can be used for a variety of recipes, including bread, cakes, cookies, and pastries.
- Ranch dressing mix
- Milk – Dairy does not like me at all so I go for a lactose free milk such as Fairlife. It also has more protein in it.
- Fat free shredded cheddar cheese – has a lower calorie count and less saturated fat than regular cheese, but it may also have a different taste and texture. It also helps with keeping the calorie count pretty low for this recipe.
- Salt & pepper to taste
- Scallions, chopped (optional)
- See the recipe card below for a full list of ingredients and measurements.
How to Make Chicken Ranch Pasta
Step 1: Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Remove all the extra bacon fat from the pan.
Step 2: Season the chicken with salt and pepper. Add the butter to the pan, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.
Note: Skip to step 3 if using precooked chicken.
Step 2: Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Add the noodles, broth, and milk, and cook. Let everything simmer in the pan for 10-15 minutes. Check the pan and stir occasionally.
Step 4: When the noodles are cooked through add the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted. Cover the pot for a few minutes to melt the cheese.
Taste for seasoning and adjust as needed.
Makes 6 servings, 1 cup serving size.
Toppings:
Only use half of the cheese the recipe calls for in the sauce so you can sprinkle that on top of the pasta. I also like to add some bacon and chopped scallions.
Recipe FAQs
Nutrition info is calculated with the zero point food included in the recipe I use the WW app to figure out points and myfitnesspal for nutrition.
The points for the recipe will always be listed in the Notes section of the recipe.
Other Recipes to Try for Dinner
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Weight Watchers – Chicken Ranch Pasta
- Prep Time: 10 min
- Cook Time: 20-30 min
- Total Time: 40 min
- Yield: 6 1x
- Category: Medium
- Method: Stovetop
- Cuisine: American
Description
his chicken ranch pasta recipe has all my favorite flavor combos which include bacon, ranch, and cheddar! The recipe has been adapted for a WW friendly version but if you are not following WW feel free to use ingredients that are not fat-free.
- 8oz penne pasta
- 4 slice bacon, diced
- 2 tablespoons of light butter
- 1 large chicken breast, boneless & skinless, cut into bite sized pieces
- 1 tablespoon all-purpose flour
- ½ pkg dry ranch dressing mix
- 1 ½ cups fat-free milk
- 1 cup chicken broth
- ½ c fat free shredded cheddar cheese
- salt & pepper to taste
- 2 scallions, chopped (optional)
Instructions
- Cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Remove all the extra bacon fat from the pan.
- Season the chicken with salt and pepper. Add the butter to the pan, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.
- Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly.
- Add the noodles, broth, and milk, and cook. Let everything simmer in the pan for 10-15 minutes. Check the pan and stir occasionally.
- When the noodles are cooked through add the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted. Cover the pot for a few minutes to melt the cheese.
- Taste for seasoning and adjust as needed.
Notes
WW Points: 8 Click here to see in recipe builder (will have to log in)
Nutrition
- Serving Size: 1 cup
- Calories: 284
- Sugar: 2
- Saturated Fat: 2
- Fiber: 4
- Protein: 24
