Ingredients
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2 ½ cups broccoli florets
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3 tablespoons water
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3 tablespoons ranch dressing mix, divided
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2 pounds skinless, boneless chicken breasts, cut into bite-sized pieces
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½ teaspoon ground black pepper
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1 (48 ounce) container chicken broth
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1 (16 ounce) package small shell pasta
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1 tablespoon unsalted butter
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1 tablespoon extra virgin olive oil
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2 ¾ cups milk
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1 (1.6 oz) package dry Alfredo sauce mix (such as Knorr®)
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½ cup sour cream
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salt and ground black pepper to taste
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1 cup grated Parmesan cheese
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4 slices cooked and crumbled bacon
Directions
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Place broccoli and water in a microwave-safe bowl. Cover and microwave on high until steamed and tender, 3 to 4 minutes. Remove and drain excess liquid; set aside.
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While broccoli is steaming, place 1 tablespoon ranch dressing mix in a large resealable plastic bag. Add chicken and pepper, seal the bag, and massage to coat chicken with seasonings.
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Pour chicken broth into a large pot and bring a boil over medium-high heat. Add shells and return to a boil. Reduce heat to medium-low and cook, stirring occasionally until pasta is nearly done, about 10 minutes. Drain pasta, reserving 1/2 cup of cooking broth.
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
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Heat butter and olive oil in a large nonstick skillet over medium-high heat. Add chicken to the hot skillet, working in batches if necessary, and cook until browned on all sides, about 7 minutes. Remove chicken to a plate.
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Add milk, Alfredo sauce mix, and remaining 2 tablespoons ranch dressing mix to the hot skillet; bring to a boil. Turn off the heat, add chicken and any accumulated juices, pasta, broccoli, sour cream, reserved 1/2 cup pasta cooking broth, salt, and pepper. Transfer mixture to the prepared casserole dish and sprinkle with Parmesan cheese and bacon.
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Bake in the preheated oven until cheese is melted and sauce is bubbly, about 20 minutes. Serve warm.
Cook's Note:
Use bow ties, or rotini instead of shell pasta, if you like.
Nutrition Facts (per serving)
457 | Calories |
16g | Fat |
42g | Carbs |
36g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 457 | |
% Daily Value * | |
Total Fat 16g | 20% |
Saturated Fat 7g | 35% |
Cholesterol 86mg | 29% |
Sodium 1389mg | 60% |
Total Carbohydrate 42g | 15% |
Dietary Fiber 2g | 8% |
Total Sugars 6g | |
Protein 36g | 71% |
Vitamin C 20mg | 22% |
Calcium 211mg | 16% |
Iron 2mg | 13% |
Potassium 487mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.