High Protein Chicken Bacon Ranch Alfredo

High Protein Chicken Bacon Ranch Alfredo

🍽️ Creamy, dreamy, protein-swoony: the Chicken Bacon Ranch Alfredo you’ll crave on repeat

 

Here’s the tea, friend: sometimes you want a big bowl of cozy pasta that hugs your soul and also gives your muscles a high-five. Enter High Protein Chicken Bacon Ranch Alfredo—aka the weeknight hero that brings creamy Alfredo vibes, ranchy swagger, and crispy bacon joy, all without the food coma.

We’re talking silky cottage-cheese Alfredo (trust), juicy ranch chicken, smoky bacon, and pasta that finishes right in the sauce so every bite tastes like it did a cannonball into flavor town.
It’s crowd-friendly. It’s kid-approved. It’s “I can’t believe this is high-protein” magic. And it’s totally LouLouGirls: playful, sassy, and secretly smart in the kitchen. Let’s twirl.

It’s really hard in the school year to stay on track with my fitness goals with full time work and the kids and their activities. It’s nice at lunch at school to be able to get out of the building and go grab something. It’s hard however to stay on track while doing that. There are too many good options around my school and I want all the good things.

I’ve been trying to make foods more macro friendly. I’m making meals I can freeze and then reheat. I’m on a burrito kick, but Matt told me he would get sick of burritos. I’ve decided I should try and do a few other things so that we don’t get too bored. I’m just doing a bunch right now so that we can have some stuff to use over the next couple months to get ready. 

High Protein Chicken Bacon Ranch Alfredo

Ingredients

• • 32 oz chicken breast (896 g), cubed
  • 6 slices turkey bacon, chopped
  • 10 slices center-cut bacon, chopped
  • 1 packet ranch seasoning
  • 30 g honey
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon garlic powder, plus 1 teaspoon for sauce
  • Black pepper to taste
  • 1 tablespoon olive oil
  • 3 sweet onions, diced
  • 8 cloves garlic, minced
  • 16 oz chicken bone broth (448 ml)
  • 672 g pasta, cooked to 50% doneness (par-cooked)
  • 3 green onions, chopped

 

Blended sauce:

• • 800 g 2% cottage cheese
  • 160 g Parmigiano Reggiano, grated
  • 420 ml fat-free milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  Note: “Pasta cooked to 50%” means you parboil the pasta until halfway to al dente—it will finish cooking in the sauce for maximum flavor absorption

 

 

 

High Protein Chicken Bacon Ranch Alfredo

Directions

1. Sizzle the bacons
• In a large Dutch oven, cook the chopped center-cut bacon over medium heat until crisp. Remove with a slotted spoon to a paper towel–lined plate.
• Add the turkey bacon to the same pot and cook until browned and slightly crisp. Remove and set aside with the pork bacon. Leave about 1 tablespoon of rendered fat in the pot (reserve the rest or discard).
2. Ranchy chicken sear
• In a bowl, toss cubed chicken with the ranch seasoning, 1 teaspoon garlic powder, a few grinds of black pepper, and the 30 g honey. The honey boosts browning and balances the savory.
• Add 1 tablespoon olive oil to the pot (with the bit of bacon fat). Sear chicken over medium-high heat in 2 batches so it actually browns, about 3–4 minutes per side. Don’t cook through yet—just golden edges. Remove to a plate.
3. Onion-garlic flavor base
• Reduce heat to medium. Add the diced sweet onions and a pinch of salt. Sauté 6–8 minutes until deep golden and jammy. Add minced garlic and cook 1 minute until fragrant.
4. Deglaze and pasta finish
• Pour in chicken bone broth and scrape up the browned bits (flavor confetti!). Stir in the par-cooked pasta.
• Simmer gently 5–7 minutes, stirring often, until pasta is nearly al dente and the broth reduces slightly. If the pot looks dry before pasta is ready, add a splash of water or more broth.

5. Blend the Alfredo
• Meanwhile, in a blender, combine cottage cheese, Parmigiano Reggiano, fat-free milk, 1 teaspoon garlic powder, 1 teaspoon onion powder, and a good pinch of salt and pepper. Blend 60–90 seconds until silky-smooth and glossy.
6. Bring it all together
• Return the seared chicken (and any juices) to the pot with the pasta. Reduce heat to low.
• Pour in the blended Alfredo and stir gently. Warm slowly for 2–4 minutes until everything is hot and the sauce thickens. Do not boil—gentle heat keeps the sauce velvety.
• Fold in the chopped fresh dill and half of the crispy bacon mixture.
7. Finish and serve
• Taste and adjust salt/pepper. If you want more ranchy zip, add a pinch more ranch seasoning if you have some leftover in the packet.
• Top with remaining bacon and the chopped green onions. Serve immediately with extra Parm and black pepper.
Pro tip: If your sauce gets too thick, loosen with warm broth or milk, 1–2 tablespoons at a time. If it’s too loose, simmer on low, stirring, or add a sprinkle of grated Parm to tighten.

 

Calorie count

This is a generous, feed-the-crew pasta, so let’s talk real-world servings. Based on the ingredients listed and assuming 12 servings, you’re looking at approximately:
• Calories: 500–560 per serving
• Protein: 45–55 g
• Carbs: 45–60 g
• Fat: 12–18 g
These are estimates and will vary with pasta type, bacon brands, how much fat remains in the pot, and your final portion size. For a bigger bowl, figure two servings; for kid bowls, closer to half a serving. If you’re tracking closely, weigh your final pot and divide by serving size to get precise numbers.

 

Nutritional facts (approximate per serving, 1/12th of recipe)

Nutrient	Amount
Calories	~540 kcal
Protein	~49 g
Carbohydrates	~53 g
Total Fat	~14 g
Saturated Fat	~6 g
Fiber	~3 g
Sugar	~7–9 g
Sodium	Moderate–High
Calcium	High
Vitamin D	Present (milk)

Notes:

• High protein comes from chicken, cottage cheese, Parm, and milk.
• Sodium will depend on ranch seasoning, bacon, Parm, and broth; opt for low-sodium broth if needed.
• Swap part of the pasta for veggies to lower carbs without losing volume.

 

 

Cooking tips: LouLou-level luscious and foolproof

• Blend until silky: Cottage cheese turns into Alfredo only if it’s blitzed thoroughly. Blend at least 60–90 seconds until you see a glossy, lump-free sauce.
• Low and slow heat: High heat can cause dairy to separate. Once the sauce is in, keep things at a steamy whisper, not a simmer.
• Par-cook pasta for absorption: Finishing pasta in broth builds flavor and gives you that restaurant-style “sauce clings to everything” moment.
• Sear in batches: Crowding chicken steams it. Give it space for golden edges and juicy centers.
• Use the honey wisely: It’s not “sweet pasta,” it’s balance—honey helps browning and rounds out ranch’s tang.
• Save your bacon: Cook pork and turkey bacon separately so both crisp up properly. Fold some in and save some for the crunchy finish.
• Season in layers: Ranch + onions + Parm + dill each bring something different. Taste at the end and finish with fresh-cracked black pepper.
• Adjust your thickness: Too thick? Add warm broth or milk. Too thin? Simmer low or add 1–2 tablespoons Parm to help the sauce tighten.
• Don’t boil the sauce: Boiling dairy can make it grainy. Keep it just hot enough to thicken and marry.
• Make-ahead magic: Blend the sauce up to 2 days ahead and refrigerate. Re-blend for 10 seconds before adding to the pot for peak creaminess.

 

 

Recipe variations: because you’re the boss

• Spicy ranch alfredo: Add 1–2 teaspoons crushed red pepper or a splash of hot sauce to the sauce. Garnish with pickled jalapeños.
• Buffalo ranch twist: Stir 1–2 tablespoons Buffalo sauce into the blended Alfredo. Top with blue cheese crumbles and celery leaves.
• Green goddess: Fold in a big handful of chopped spinach and peas in the last 2 minutes for color and sweetness. Basil instead of dill? Yes, chef.
• Mushroom umami: Sauté sliced cremini or shiitakes with the onions. Add a splash of Worcestershire for savory depth.
• Broccoli cheddar-ish: Add blanched broccoli florets and swap half the Parm for sharp cheddar. Ranch + cheddar + broccoli = weeknight win.
• Zoodle half-and-half: Replace half the pasta with zucchini noodles added at the end (just to warm) for lower-carb volume.
• Gluten-free: Use your favorite GF pasta and ensure ranch seasoning is certified gluten-free.
• Sun-dried tomato ranch: Add 1/3 cup chopped oil-packed sun-dried tomatoes and a splash of the oil to bloom flavor.
• Pesto ranch alfredo: Swirl in 2–3 tablespoons basil pesto at the end for herby, garlicky brightness.
• Lemon-dill refresh: Add zest of 1 lemon and 1–2 tablespoons lemon juice at the finish for a lighter, springy profile.

 

Grocery hacks: save coins, not flavor

• Buy chicken in bulk: Grab value packs and cube/portion at home. Freeze in flat zip-top bags for fast thawing.
• Parm strategy: Whole wedges of Parmigiano Reggiano are pricier upfront but cheaper per ounce and taste superior. Grate and freeze the rind for soups.
• Cottage cheese swap: 2% is the sweet spot for creaminess without heaviness. Store-brand is usually just as good.
• Low-sodium broth: Choose low-sodium bone broth so you control the salt; bacon and Parm will bring plenty of savoriness.
• Ranch mix in bulk: A big jar of ranch seasoning costs less per use than packets and lasts ages. Check labels for sodium and adjust.
• Pasta sales: Stock up during BOGO or case-lot sales. This recipe uses a lot—future you will cheer.
• Bacon smarts: Center-cut gives the crispy satisfaction with less fat. Mix with turkey bacon to keep it light but flavorful.
• Herb math: Fresh dill is fantastic, but you can use 1 teaspoon dried dill in a pinch (use half the amount of fresh).

twirl, crunch, repeat

Grab your biggest pot, rally the noodles, and let that blender work its cottage-cheese sorcery. Pile bowls high, shower with bacon confetti and green onions, and call the crew. This High Protein Chicken Bacon Ranch Alfredo is here for your busiest nights, your hungriest people, and your I-need-something-comforting moments.

And hey—if you remix it, I want the play-by-play. Did you go spicy ranch? Lemon-dill? Broccoli-cheddar? Bring me your brilliance so we can turn this into a whole Lou Lou Girls series. Until then: twirl, crunch, repeat.

 

Did you try our High Protein Chicken Bacon Ranch Alfredo? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!

 

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