Chicken Bacon Ranch Pasta Bake
One of my favorite things to tell people who are just starting macros is “yes you can still have pasta and bread” haha. This recipe is a perfect example! When you know what’s going into your recipes, you can make ANYTHING fit! Check out this amazing Chicken Bacon Ranch Pasta Bake. You can sub out some of the ingredients in here to make the macros even better! Go crazy, peeps!
4 slices bacon, diced
20 oz chicken breast (weighed out raw), cut into 1-inch chunks
1 tablespoon olive oil (Can sub out for cooking spray to improve macros)
1 tablespoon Ranch Seasoning
8 ounces rotini
1 cup shredded low fat mozzarella cheese
1/2 cup shredded fat free cheddar cheese
2 tablespoons chopped fresh parsley leaves
1 cup Alfredo Sauce (Can sub lower calorie sauce to improve macros)
Preheat oven to 375 degrees F. Lightly oil a 9×9 baking dish or coat with nonstick spray.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat. Transfer bacon to a paper towel-lined plate.
In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and Ranch Seasoning, shaking to coat thoroughly. Add chicken to the skillet and cook, flipping once, until cooked through, about 2-3 minutes on each side; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Add pasta to the prepared baking dish and layer with chicken and alfredo sauce; sprinkle with cheeses and bacon. Place into oven and bake until bubbly and heated through, about 15-20 minutes.
Serve immediately, garnished with parsley, if desired.
Macros for entire dish 205p/212c/107f
Makes 6 servings, each serving 34p/35c/18f