Servings: 6 (7 cups total) 1x
Ingredients
- Cooking spray
- 4 slices thick-cut uncured bacon, chopped (about 4 ounces)
- 1 (8 ounce) block cheddar cheese, shredded (~2 ½ cups)
- 1 ¼ lbs boneless skinless chicken thighs, cut into ½-inch pieces
- 3 cups (24 ounces) low-sodium chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley (optional)
- ¼ teaspoon dried dill
- ⅛ teaspoon black pepper
- 8 ounces uncooked fusilli pasta (use gluten-free if needed)
- 1 ½ cups frozen peas
- ⅓ cup half and half (may substitute whole milk)
- 2 tablespoons Primal Kitchen No-Dairy Ranch Dressing, plus more for serving
- Optional garnish: finely minced fresh parsley, more ranch dressing for drizzling
Instructions
- Place a large skillet (or Dutch oven) with a tight fitting lid over medium-high heat on the stovetop.
- Mist the skillet with cooking spray, then add the chopped bacon. Cook until the bacon is crisp, 7-8 minutes, stirring occasionally.
- While the bacon cooks, shred the cheese and set it aside.
- When the bacon is crispy, remove it to a paper towel-lined plate with a slotted spoon and drain all but 2 teaspoons of grease from the skillet.
- Return the skillet to medium-high heat and add chicken pieces in a single layer.
- Cook for 2 minutes, then flip each piece over and cook until partially cooked through, about an additional 2 minutes.
- Increase the heat to high. Add the broth, garlic powder, onion powder, dried parsley, dill, black pepper, and uncooked pasta to the skillet along with the chicken. Stir and bring to a boil.
- When the liquid is boiling, stir the pasta mixture again then cover the skillet with the lid and reduce the heat to medium.
- Cook for 12 minutes, then remove the lid and stir in the peas.
- Replace the lid and cook until the pasta is tender and most of the liquid has been absorbed, an additional 15-17 minutes, stirring once to prevent sticking.
- Reduce the heat to low and add most of the cooked bacon (reserve some for garnish), the half and half, the ranch dressing, and the shredded cheese to the skillet. Stir well to combine, then cover and heat for 5 minutes to melt the cheese.
- Serve topped with fresh chopped parsley and an additional drizzle of ranch dressing, if desired.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Notes
Want to use other veggies? Sub finely chopped frozen broccoli or frozen mixed vegetables for the frozen peas.
Want to use pre-cooked chicken? Use 2 ½ cups of cooked and cubed leftover chicken or rotisserie chicken. Add it to the skillet in Step 9 at the same time the frozen peas are added.
For gluten-free, use gluten-free fusilli noodles and reduce the cooking time to accommodate.
Nutrition Information
- Serving Size: 1/6 of the recipe
- Calories: 545
- Fat: 25 g
- (Sat Fat: 13 g)
- Sodium: 665 mg
- Carbohydrate: 40 g
- (Fiber: 4 g
- Sugar: 4 g)
- Protein: 38 g
- Cholesterol: 90 mg