Chicken Bacon Ranch Pasta

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.

	this recipe	typical

Where it stands out

• #1 of 155 for brightness
• #1 of 155 for noodle texture
• #1 of 155 for saltiness
• #1 of 155 for sauce cling

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

227 g	8 ounces whole wheat shells pasta (or similar short shape such as orecchiette, penne, or fusilli)
488 g	2 cups milk (divided)
15 g	2 tablespoons all-purpose flour
	6 slices bacon cut into 1/2-inch pieces
150 g	1 small yellow onion (chopped)
567 g	1 1/4 pounds boneless, skinless chicken breasts (chopped into bite-size pieces)
3 g	3/4 teaspoon kosher salt
3 g	1 teaspoon garlic powder
3 g	1 teaspoon onion powder
2 g	1 teaspoon dried dill weed
1 g	1/2 teaspoon ground black pepper
0 g	1/8 teaspoon cayenne pepper
163 g	2/3 cup plain Greek yogurt (2% or whole milk; fat free may curdle)
56 g	1/2 cup shredded Mozzarella cheese
56 g	1/2 cup shredded sharp cheddar cheese
25 g	1/4 cup grated Parmesan
145 g	1 cup frozen peas (no need to thaw)
	Chopped fresh parsley or chives (optional for serving)

Method: 9 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This sounded much better than it worked out. With all of the steps involved, and the cooked pasta and chicken mixtures on the side waiting for the sauce, they got cold. Then, taking the hot sauce off the heat to add yogurt and frozen peas, that made the sauc” — a cook, 3★

“This sounded much better than it worked out. With all of the steps involved, and the cooked pasta and chicken mixtures on the side waiting for the sauce, they got cold. Then, taking the hot sauce off the heat to add yogurt and frozen peas, that made the sauce ” — a cook, 3★