Ingredients
2½cupsbroccoli florets
3tbspwater
3tbspranch dressing mix,divided
2lbschicken breasts,skinless boneless, cut into bite-sized pieces
½tspground black pepper
48ozchicken broth,(1 container)
16ozsmall shell pasta,(1 package)
1tbspunsalted butter
1tbspextra virgin olive oil
2¾cupsmilk
1.6ozdry Alfredo sauce mix,(1 package), such as Knorr®
½cupsour cream
salt and ground black pepper,to taste
1cupparmesan cheese,grated
4bacon slices,cooked, crumbled
Preparation
Place the broccoli and water in a microwave-safe bowl. Cover and microwave on high for 3 to 4 minutes until steamed and tender. Remove and drain excess liquid, then set aside.
Place 1 tablespoon of ranch dressing mix in a large resealable plastic bag. Add the chicken and pepper, seal the bag, and massage to coat chicken with seasonings.
Pour the chicken broth into a large pot and bring a boil over medium-high heat. Add the shells and return to a boil. Reduce heat to medium-low and cook, stirring occasionally for about 10 minutes until pasta is nearly done. Drain pasta, reserving ½ cup of cooking broth.
Preheat the oven to 350 degrees F. Grease a 9×13-inch casserole dish.
Heat the butter and olive oil in a large nonstick skillet over medium-high heat. Add the chicken to the hot skillet, working in batches if necessary, and cook for about 7 minutes until browned on all sides. Remove chicken to a plate.
Add the milk, Alfredo sauce mix, and remaining ranch dressing mix to the hot skillet, then bring to a boil.
Turn off the heat, add chicken and any accumulated juices, pasta, broccoli, sour cream, reserved pasta cooking broth, salt, and pepper.
Transfer mixture to the prepared casserole dish and sprinkle with Parmesan cheese and bacon.
Bake in the oven for about 20 minutes until cheese is melted and sauce is bubbly.
Serve warm, and enjoy!
