Chicken Bacon Ranch Pasta
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.
Servings: 8
Calories: 411kcal
Ingredients
- 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
Instructions
- 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.
Notes
*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.
Nutrition
Calories: 411kcal | Carbohydrates: 53g | Protein: 17g | Fat: 13g | Trans Fat: 0.03g | Cholesterol: 30mg | Sodium: 731mg | Fiber: 2g | Sugar: 2g | Vitamin C: 2mg