A creamy and cheesy keto pasta made with chicken, bacon, and ranch sauce. Low carb noodles with juicy chicken and crispy bacon make this the perfect comfort food dinner.
3 medium zucchini (spiralized into noodles) or 2 packs shirataki noodles or 1 can palmini noodles
1 lb boneless skinless chicken breast (or thighs)
6 slices thick-cut bacon
2 tbsp olive oil or avocado oil
1 tsp garlic powder
1 tsp onion powder
Salt and black pepper to taste
1 cup heavy cream
4 oz cream cheese, softened
1 cup shredded cheddar cheese
½ cup grated parmesan cheese
1 packet ranch seasoning mix (or 3 tbsp homemade mix)
Optional: chopped parsley, extra bacon crumbles
Cook bacon in a skillet over medium heat until crispy. Remove and set aside. Keep the bacon grease in the pan.
Cut chicken into bite-size pieces, season with garlic powder, onion powder, salt, and pepper. Cook in the skillet with the bacon grease until browned and fully cooked. Remove and set aside.
Prepare your noodles:
Zucchini: salt lightly, let sit 10 minutes, then squeeze out water.
Shirataki: rinse, boil 2 minutes, drain well.
Palmini: rinse and pat dry.
In the same skillet, pour in heavy cream and add cream cheese. Stir until smooth. Add ranch seasoning, cheddar, and parmesan. Stir until creamy.
Add the chicken, crumbled bacon, and noodles. Stir well so everything is coated in the sauce.
Garnish with parsley and extra bacon if you like. Serve hot.
For meal prep, keep the sauce and chicken separate, then add fresh noodles when reheating.
Shirataki noodles reheat better than zucchini.
Add broccoli, mushrooms, or a splash of hot sauce for variation.
Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.
Find it online: https://www.wellnesswarrior.org/keto-chicken-bacon-ranch-pasta/