Chicken & Bacon Ranch Pasta Bake

🥘 Ingredients

• bacon
  8 oz
• broccoli florets
  1 lb
• chives
  ½ oz
• chopped chicken breast
  20 oz
• cooking oil
  1 tsp
• cream sauce base
  1 lb
• garlic powder
  4 tsp
• lemon
  2 unit
• mozzarella cheese (divided)
  3 c
• nonstick cooking spray
• paprika
  2 tsp
• penne pasta
  24 oz
• pepper
• ranch spice
  2 tbsp
• salt
• sour cream
  9 tbsp

🍳 Cookware

• large pot
• baking sheet
• large pan
• large bowl
• baking dish
• aluminum foil
• baking sheet

1. 

   1

   Adjust racks to top and middle positions and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. Cut broccoli florets into bite-size pieces if necessary. Thinly slice chives . Quarter lemon .

   broccoli florets: 1 lb, chives: ½ oz, lemon: 2 unit
2. 

   2

   Place bacon on a baking sheet . Roast on top rack until crispy, 10-15 minutes. Transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop.

   bacon: 8 oz
3. 

   3

   Open package of chopped chicken breast and drain off any excess liquid. Cut chicken into bite-size pieces if necessary. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken in a single layer. Season with half the Garden Ranch Spice ( ranch spice ), half the paprika , salt , and pepper . (You’ll use the rest of the Garden Ranch Spice and paprika in Step 5.) Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Set aside.

   chopped chicken breast: 20 oz, cooking oil: 1 tsp, ranch spice: 2 tbsp, paprika: 2 tsp, salt, pepper
4. 

   4

   Once water is boiling, add penne pasta to pot. Cook, stirring occasionally, ⏱️ 5 minutes (you’ll add more to the pot then). Once pasta has cooked for 5 minutes, add broccoli to pot. Cook, stirring occasionally, until pasta is al dente and broccoli is bright green, 3-5 minutes more. Reserve ½ cup pasta cooking water (1 cup for 8 servings), then drain.

   penne pasta: 24 oz
5. 

   5

   In a large bowl , whisk together cream sauce base , sour cream , garlic powder , remaining Garden Ranch Spice, remaining paprika, two packets of mozzarella cheese , ¼ cup reserved pasta cooking water, salt, and pepper. (For 8 servings, use four packets of mozzarella and ½ cup pasta cooking water.) Add drained pasta and broccoli, chicken, and chopped bacon to bowl; stir until well combined. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

   cream sauce base: 1 lb, sour cream: 9 tbsp, garlic powder: 4 tsp, mozzarella cheese: 3 c (divided)
6. 

   6

   Coat a baking dish (9-by-13-inch; use two baking dishes for 8 servings) with nonstick cooking spray . Transfer pasta mixture to prepared baking dish (for 8, divide between prepared baking dishes). Top with remaining mozzarella. Cover pasta bake tightly with aluminum foil ; place on a second baking sheet . Bake on middle rack until bubbly, 20-30 minutes. (For 8, bake on two clean baking sheets on top and middle racks, swapping rack positions halfway through.) TIP: Careful when lifting the foil to check on the pasta bake - steam may escape!

   nonstick cooking spray
7. 

   7

   Let pasta bake rest at least ⏱️ 5 minutes . When ready to serve, stir to evenly combine. Garnish pasta bake with chives. Divide between plates or serve family style directly from baking dish, with lemon wedges on the side.
8. 8

   Note: Bacon is fully cooked when internal temperature reaches 145 degrees F. Chicken is fully cooked when internal temperature reaches 165 degrees F.