Creamy Ranch Chicken Pasta


  • 3 slices bacon
  • 4 skinless, boneless chicken breast halves, cut into bite-size pieces
  • 2 tbsp. all-purpose flour
  • 2 tbsp. ranch dry salad dressing mix
  • 1 1/4 cups low-fat milk
  • 3 cups dried medium egg noodles
  • 1 tbsp. Parmesan cheese, grated
  • Fresh parsley, for serving (optional)

Cut bacon into bite-size pieces. In a large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 tablespoons drippings.

In the same skillet cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly.

Meanwhile, cook noodles according to package directions. Drain and set aside.

Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon. Once combined, add noodles and mix until combined. Sprinkle with Parmesan cheese and serve.
by The Savvy Kitchen