This chicken bacon ranch pasta pairs the classic flavors you love - like pan seared chicken breast and crispy fried bacon - with a lighter, dairy free ranch sauce that's still creamy and satisfying.
- 1 16- ounce package rotini pasta
- 4 slices thick-cut bacon
- 2 boneless (skinless chicken breast, pounded to an even thickness)
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 2 garlic cloves (minced)
- 2 tablespoons all-purpose flour
- 1 1- ounce packet ranch dip mix*
- 1 3/4 cup unsweetened dairy free milk
- 2 teaspoons lemon juice
- 2 tablespoons vegan sour cream (optional)
- Coarse salt
- Black pepper
- Fresh chives (for garnish)
Cook pasta according to package directions for al dente. Make sure water is salted and reserve about 1/2 cup of pasta water before draining.
In a large skillet, cook the bacon over medium heat until crispy. Remove from pan and set aside. Drain any excess grease into a bowl and save for later.
Season chicken breast liberally with salt & pepper. Sauté over medium heat, turning once, until golden brown on both sides. Remove from pan and set aside.
Heat olive oil in the skillet. Add onion and garlic and sauté until fragrant (this should only take about 30 seconds).
Next, add the flour and ranch seasoning, and whisk until a roux forms.
Slowly whisk in milk and vegan sour cream until smooth.
Whisk in lemon juice and allow the sauce to thicken.
Slice chicken and crumble bacon.
Return them to the pan with the cooked pasta. Toss to coat, adding pasta water, as needed.
Garnish with fresh parsley before serving.
*Make sure you're using a ranch packet that is dairy free. I usually pick up the store brand dip mix from my grocery store, but always read the labels to make sure the mix is dairy free.
Calories: 411kcal Carbohydrates: 53g Protein: 17g Fat: 13g Trans Fat: 0.03g Cholesterol: 30mg Sodium: 731mg Fiber: 2g Sugar: 2g Vitamin C: 2mg