Chicken Bacon Ranch Pasta Skillet With Peas
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 20 min · Chicken · high-protein
860 cal
49g protein
67g carbs
44g fat
per serving · estimated
Ingredients
- about 12 oz meat rotisserie chicken, pulled
- 10 oz dry penne pasta
- 3 slices, crumbled cooked bacon slices
- 1/4 cup ranch dressing
- 1/2 cup whole milk
- 3/4 cup sharp cheddar, shredded
- 3/4 cup frozen peas
- 2, sliced scallions
- 1 tsp each garlic powder and black pepper
Method (tap to check — screen stays awake)
- Bring salted water to a boil and cook the penne to just shy of al dente, about 9 minutes; scoop out a mugful of the water before draining.
- In the last 2 minutes of boiling, drop the frozen peas straight into the pasta water so they cook and drain along with it.
- Return the empty pot to low heat with the milk, ranch and cheddar, whisking about 2 minutes until the cheese is smooth and the sauce coats a spoon.
- Fold in the pasta, peas and pulled chicken, loosening with pasta water a splash at a time until it is creamy rather than gluey, then top with crumbled bacon and scallions.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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