Description
A comforting and flavorful dish that combines creamy textures with robust flavors, perfect for family dinners.
Ingredients
- 900 g diced chicken breast (raw)
- 1 tsp salt
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ lemon (juiced)
- 4 garlic cloves (diced)
- 340 ml fat-free evaporated milk
- 1 tsp chicken stock powder
- 1 tbsp ranch seasoning
- ½ tsp smoked paprika
- 1 tsp oregano
- 40 g light mozzarella
- 40 g light cheddar cheese
- 480 g pasta (dry weight)
- 150 g diced cooked bacon
- Dried parsley for garnish
Instructions
- Season the diced chicken with salt, smoked paprika, onion powder, and garlic powder.
- Cook the chicken over medium-high heat for about 4 minutes per side until it turns golden brown. Once cooked through, set aside.
- Add the diced garlic, juice from half a lemon, and the evaporated milk to the same pan. Stir the mixture to combine.
- Stir in the chicken stock powder, ranch seasoning, smoked paprika, and oregano. Mix well.
- Add the light mozzarella and cheddar cheese into the pan. Stir until melted and the sauce becomes smooth.
- Meanwhile, cook the pasta according to package instructions. Drain the pasta and set aside.
- Combine the cooked pasta, chicken, and diced bacon into the sauce. Mix until everything is well coated and creamy.
- Garnish with dried parsley, and divide the creamy chicken bacon ranch pasta into six servings.
Notes
Adjust the spices according to your taste preferences. Adding vegetables like spinach or bell peppers can enhance the dish.
