Every other recipe that I've seen for a similar dish has either heavy cream or a jar of Alfredo sauce in it, and some even have cream cheese too! Even if you're not watching your weight, no one needs the extra fat and cholesterol from all that cream.... it's just not necessary (and certainly not healthy). Personally, I'd rather save the calories and fat and use them later for dessert! (and with all the heavy cream that would be used those are banana split sized calories!)
Lightened-Up CHICKEN BACON RANCH PASTA BAKE
1 lb. penne pasta (any other smaller shapes are good too ~ bowties, small shells, spirals)
4-6 strips thick bacon, diced
2 TB all-purpose flour………………………..…1 packet Ranch dressing mix
2 cups milk (I like unsweetened almond or cashew milk ~ 25 calories per cup)
1 TB butter …………………………………….…1 TB extra-virgin olive oil
1-2 tsp. crushed or minced garlic…………….3-4 fresh basil leaves, chopped
1/2 cup white or yellow onion, chopped...…….Kosher salt and pepper to taste
1-1/2 cup fresh chicken broth (from simmering the chicken pieces)
2 boneless skinless chicken breasts or 4-5 thighs (about 1-1/2 to 1-3/4 lbs), cut into about 1” pieces
2-3 cups shredded Italian white cheese blend (mozzarella, provolone, etc.){did you know white cheese generally has less fat than orange cheese?}
***
At some point during preparations, pre-heat your oven to 350. Spray a large (2-1/2 qt. or more) casserole dish or 9x13” pan with non-stick spray and set aside.
Put the cut chicken into a pot, covered with salted water (could throw in some basil leaves too, if you want). Bring to a boil, then lower the heat and let it simmer for about 1/2 hour until the chicken is cooked through. Reserve 1-1/2 cups of broth to use later (can refrigerate the rest of the broth to use another time) and set the chicken aside.
Meanwhile, cook the penne (per package instructions), drain it (but don’t rinse it), drizzle with the olive oil and set it aside. (I put it into a big bowl ~ put the cooked chicken on top and set it aside.)
While you’re making the pasta; cook the bacon in a large skillet until crispy, then remove it (I put it onto the pasta in the big bowl). Drain the grease, keeping about 1 TB in the pan and add the butter. Saute the garlic and onion for a few minutes, until the onion is tender. **
Meanwhile, in a medium bowl, whisk the Ranch dressing mix, flour, milk and reserved chicken broth together. Then whisk that all together into the garlic and onions. Let it come to a boil; then reduce the heat to high-simmer and cook for a few minutes (stirring/whisking occasionally, as needed) until it thickens up a little (just a little ~ it will thicken as it bakes).
Pull it off the heat and stir/whisk in the cheese (reserve about 3/4 cup). Pour this on top of the chicken, bacon & pasta in the big bowl. Mix together to blend well; then put into the prepared baking dish and sprinkle the remaining cheese on top. Bake for 20-30 minutes or until it’s hot and bubbly. Serves about 4-6
I reheat portions for my husband by putting what he wants on his plate & putting a piece of waxed paper lightly over it (so it doesn't splatter) ~ then microwave for about 1 minute.