Chicken Bacon Ranch Pasta Recipe – 6 Points +

Chicken Bacon Ranch Pasta

This Chicken Bacon Ranch Pasta tastes so unbelievably good, it’ll be hard to believe that each serving is just 6 Points +. I mean, come on….look at the title of the dish…Chicken. Bacon. Ranch. Pasta. What’s not love here?!? The creamy, ranch flavored cheese sauce brings together the flavors of the crisp, salty bacon and the juicy chicken breast, which is sautéed in a bit of bacon drippings. DELICIOUS, I tell you! Yes, this dish “costs” a bit more than I’d like at 6 Points + for a 1 cup serving, but it is so heavenly, I feel like I’m being bad, and, well, that makes me feel pretty good. :) Increase your serving size, if you’d like, and make this a 4 serving recipe and then each serving would be 9 Points +. If you pair this Weight Watchers pasta recipe with some 0 Points roasted veggies and a very light salad, then this would be an amazing, guilt free meal!

Chicken Bacon Ranch Pasta

A mouthful of heaven, this dish will have you salivating with anticipation. Crisp, salty bacon combined with a creamy cheese sauce and sautéed chicken, served atop warm whole wheat pasta – it’s hard to believe this is a Weight Watchers recipe.

Ingredients

  • 1/2 lb skinless, boneless chicken breast, chopped into bite sized pieces or strips
  • 6 slices bacon, cooked (I used Applegate Farms Reduced Sodium Sunday Bacon)
  • 8 oz whole wheat pasta, uncooked
  • 1 packet ranch seasoning mix
  • 1 cup fat free milk
  • 1/2 cup reduced fat sharp cheddar, shredded
  • 2 green onions, diced
  • Salt and pepper to taste

Instructions

  1. Cook pasta according to package directions and set aside.
  2. Cook bacon in a large skillet until crisp, then drain on paper towels. Chop bacon when cool enough to handle. Drain most of the bacon drippings from the pan, leaving about 1 tbsp. Return pan to medium hit heat.
  3. Season chicken with salt and pepper, and add into the skillet with bacon drippings, and cook until no longer pink and becomes golden brown, about 4-6 minutes.
  4. Add in milk and ranch dressing packet, and stir well. Cook until thick and bubbling. Add in cheddar cheese and 1/2 of the reserved bacon. Cook, stirring regularly until cheese is melted. If sauce becomes too thick, thin it out with some fat free chicken broth as needed.
  5. Spoon sauce over pasta, and sere with remaining bacon and green onions sprinkled on top.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Diet tags: Reduced fat, High protein

Number of servings (yield): 6

Culinary tradition: USA (General)

Calories: 249

Fat: 5.5g

Protein: 19g

Entire recipe makes 6 servings
Serving size is about 1 cup
Each serving = 6 Points +

PER SERVING: 249 calories; 5.5g fat; 31g carbohydrates; 19g protein; 3g fiber


Comments

  1. it looks really ymmyy
    when you say a cup how much is it in grams or oz cuz i live in Norway and we don’t use cup as in the US.

    thanks

  2. Chicken and bacon pasta, one of my fav’s, Thanks for sharing the recipe.

    Simon

  3. starkween says:

    I would recommend cutting the ranch packet by half. It was a bit too salty for my taste. Other than that it was good! Thanks!

  4. Hi, this looks yummo but my issue is I live in Australia and we do t have ranch mix is there anything I could use instead?
    Thankyou
    Tracy

    • LaaLoosh says:

      You can use a blend of the following spices: garlic powder, onion powder, dried parsley, dried dill weed, dried minced onion, and salt, pepper.

  5. This is awesome. I gave my pup a couple of pieces of the chicken, and he agrees that it’s very good. I will definitely make it again.

  6. I chose all the same as you and my calorie count was nearly 100 more per serving. What tool are you using to calculate?
    Chicken Breast raw 8oz. 260
    Apple gate Bacon x6 180
    Light Penne (Fiber Gourmet) 520
    Hidden Valley Packet 80
    Fat Free Milk cup 80
    Sargento reduced cheddar 160
    USDA Green Onion 32
    I chose 8oz. Penne, 1/2 cup of cheese & 100 grams of green onion.
    Divided by four, I get 328 per serving. What am I doing wrong or different from you? Help.

    • LaaLoosh says:

      The recipe is actually 6 servings, not 4….it’s my fault….I made a typo and posted 4 servings at the bottom of the recipe, but then calculated it (and mentioned it in my intro) as 6 servings. So sorry for the confusion!

  7. Karla Strauss says:

    I made this last night for dinner. It was fast and fabulous! Both my husband and I loved it!

  8. It states 4 servings and then 6 servings – which is it? Thanks. Looks delicious!

  9. I want to try this tonight it looks so delicious! However, I just want to confirm that 1 cup is 6PP?? Because one part above states it yields 6, and another place states that the entire recipe makes 4 servings. I’m not that concerned how many servings, but I just want to be sure that 1 cup is 6PP.

    Thanks so much!!

Speak Your Mind

*

You might also likeclose