Lighter Chicken Bacon Ranch Pasta Recipe
This Chicken Bacon Ranch Pasta recipe offers a lighter take on the comforting classic by using non-fat Greek yogurt instead of heavy cream, combined with tender chicken breast, crispy bacon, and a flavorful ranch seasoning blend. It’s a creamy and satisfying dish perfect for an easy weeknight meal that serves 4 and can be prepared in about 50 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Protein and Meat
- 3 oz bacon, diced (about 3 slices)
- 12 oz boneless skinless chicken breast
Pasta
- 8 oz dried penne pasta (or similar, such as trottole)
- Salt, for pasta water and seasoning
- Fresh cracked black pepper, to taste
Marinade and Tenderizing (Optional)
- ~2 tsp baking soda (optional, for tenderizing chicken)
Sauce and Seasoning
- 1/2 cup non-fat plain Greek yogurt (1 single serve cup per batch)
- 1 cup chicken stock (or chicken bone broth for added protein)
- 2 tbsp corn starch
- 1 tbsp freshly minced garlic
- 2 oz freshly grated Parmesan cheese (about 1/2 cup)
- 3 tbsp ranch seasoning powder (1 standard packet)
Toppings and Garnishes
- 2 tbsp fresh chives, finely chopped (optional, for topping)
Instructions
- Prepare the chicken: Slice chicken breast into 1/4 inch thick pieces, then cut to bite-sized chunks. Optionally, tenderize the chicken by dusting each side with about 1 tsp baking soda, letting it sit for 10 minutes, then thoroughly rinse off and pat dry. Season chicken with salt and black pepper.
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and keep warm.
- Cook the bacon: In a skillet over medium-low heat, cook diced bacon, stirring occasionally, until crispy, about 15 minutes. Remove bacon to a paper towel-lined plate, leaving drippings in the pan.
- Prepare bacon grease: Ensure there are 1-2 tablespoons of bacon grease left in the pan. Remove any excess or add a little oil if needed.
- Cook the chicken: Heat the pan with bacon grease to high. Add chicken pieces and toss to coat. Arrange chicken flat in pan and cook undisturbed for about 3 minutes until golden and mostly cooked through. Flip or toss and cook another minute until fully cooked. Remove chicken to a plate.
- Make the sauce base: Reduce heat to medium-low. Remove any burnt bits but do not clean the skillet. Dissolve corn starch in chicken stock. Carefully add the mixture to the pan (beware of splattering).
- Add yogurt to sauce: Bring mixture to a simmer. Slowly whisk in Greek yogurt a few tablespoons at a time until combined and smooth.
- Season the sauce: Once simmering, add minced garlic, grated Parmesan, and ranch seasoning powder. Stir well and season with salt and pepper to taste. Reduce heat to low and keep warm.
- Combine pasta and sauce: Add drained pasta to the skillet with sauce. Toss until pasta is fully coated. Remove from heat.
- Finish the dish: Gently fold cooked chicken into the pasta mixture. Top with crispy bacon bits, extra Parmesan cheese if desired, and chopped chives. Serve immediately for best flavor and texture.
Notes
- Optionally tenderize chicken with baking soda for extra tenderness.
- Use chicken bone broth instead of stock for additional protein boost.
- Add pasta to boiling water towards the end of bacon cooking to time cooking simultaneously.
- Do not wipe skillet clean after cooking chicken to retain flavor in sauce base.
- If pan lacks enough bacon grease, supplement with a small amount of oil for cooking chicken.
- Use freshly grated Parmesan for best flavor and smooth sauce texture.
- Serve immediately to maintain crispiness of bacon and freshness of chives.
