Creamy Bacon Chicken Ranch Pasta

7 meals

From a reel by Cookingforgains — watch the original

Ingredients

• 1,360g (3 lb) raw chicken breast
• 475mL (2 cups) chicken broth
• 1 packet (28g) ranch seasoning
• 226g (8 oz) 1/3-fat cream cheese
• 1 package beef bacon (cook and chop)
• 2 bag (224g) reduced-fat cheddar cheese
• 245g dry protein pasta

Instructions

1. Fry the beef bacon until it reaches a crispy texture, then chop it into small pieces.
2. Combine the chicken breast, chicken broth, ranch seasoning, and cream cheese in a slow cooker.
3. Slow cook the mixture on low for 6 to 7 hours or on high for 3 to 4 hours.
4. Shred the chicken inside the slow cooker and stir until the cream cheese has melted into a smooth sauce.
5. Prepare the protein pasta following the instructions on the packaging, then drain the water.
6. Mix the cooked pasta, chopped bacon, and reduced-fat cheddar cheese into the slow cooker, stirring until the cheese is melted and the ingredients are well combined.
7. Portion the mixture into seven containers.