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Chicken Bacon Ranch Protein Pasta - Comfort Food With a Protein Boost

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 ounces protein pasta or chickpea pasta (penne, rotini, or shells work well)
  • 1 pound boneless skinless chicken breast, cut into bite-size pieces
  • 4 slices thick-cut bacon, chopped
  • 2 tablespoons olive oil (divided)
  • 1 teaspoon kosher salt, plus more for pasta water
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1–2 teaspoons ranch seasoning mix (store-bought or homemade)
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1/2 cup plain Greek yogurt (2% or whole milk)
  • 2 ounces light cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup frozen peas (optional) or 1 cup baby spinach
  • 1–2 tablespoons chopped fresh chives or parsley, for garnish
  • Red pepper flakes, to taste (optional)
  • Lemon wedge, for finishing (optional)

Method
 

  1. Boil the pasta: Bring a large pot of salted water to a boil. Cook the protein pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
  2. Crisp the bacon: In a large skillet, cook the chopped bacon over medium heat until crispy, 5–7 minutes. Transfer to a paper towel–lined plate. Leave 1 tablespoon of bacon fat in the pan and discard the rest.
  3. Season the chicken: Pat chicken dry. Toss with 1 tablespoon olive oil, salt, pepper, garlic powder, onion powder, and 1 teaspoon ranch seasoning.
  4. Sear the chicken: In the same skillet over medium-high heat, add the remaining 1 tablespoon olive oil if needed. Cook the chicken in a single layer, 3–4 minutes per side, until golden and cooked through. Remove to a plate.
  5. Sauté the garlic: Reduce heat to medium. Add minced garlic to the skillet and cook 30 seconds, stirring, until fragrant. Do not brown.
  6. Build the sauce base: Pour in chicken broth and stir, scraping up any browned bits. Whisk in the cream cheese until smooth and melted, 2–3 minutes.
  7. Add the creamy element: Take the pan off the heat for a moment. Stir in Greek yogurt, Parmesan, and the remaining ranch seasoning to taste. Return to low heat and whisk until silky. If too thick, loosen with a splash of pasta water.
  8. Add veggies: Stir in peas or spinach. Simmer on low 1–2 minutes until warmed or wilted.
  9. Combine: Add cooked pasta, chicken, and most of the bacon to the skillet. Toss gently until everything is well coated. Adjust seasoning with salt, pepper, and a pinch of red pepper flakes if using. Add more pasta water as needed for a glossy sauce.
  10. Finish and serve: Squeeze a little lemon over the top if you like brightness. Garnish with remaining bacon and chopped chives or parsley. Serve hot.