Chicken Bacon Ranch Pasta

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  Pasta, Shells, Whole Wheat, Dry(227g)
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  2% Milk(480g)
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  Flour, All-Purpose, White(30g)
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  Bacon
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  Yellow Onion
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  Chicken Breast, Boneless Skinless(567g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  3/4 teaspoon kosher salt
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  Garlic powder(5g)
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  Onion powder(5g)
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  1 teaspoon dried dill weed
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  1/2 teaspoon ground black pepper
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  Cayenne Pepper, Ground(1g)
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  Greek Yogurt (2%)(160g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Mozzarella Cheese(120g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Cheddar Cheese(120g)
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  Parmesan Cheese(60g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Peas, Sweet, Frozen(240g)
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  Chopped fresh parsley or chives (optional for serving)

Instructions

1. 1Cook the pasta in a large pot of boiling salted water over high heat until al dente, 8–10 minutes. Reserve 1 cup of cooking liquid, then drain the pasta and set aside.
2. 2While the pasta cooks, cook the bacon in a large Dutch oven or heavy pot over medium heat until crisp and fat has rendered, about 8 minutes. Remove bacon to a paper towel-lined plate with a slotted spoon, leaving 2 tablespoons of drippings in the pot.
3. 3Increase heat to medium-high. Add the onion and cook for 2 minutes, then add the chicken breast. Cook, stirring occasionally, until the chicken is no longer pink inside and reaches an internal temperature of 165°F, about 5–7 minutes. Transfer the chicken and onion to the plate with the bacon.
4. 4Reduce heat to medium. Add the garlic powder, onion powder, and cayenne pepper to the pot and whisk for 30 seconds until fragrant. Pour in a mixture of ½ cup of the milk whisked with the flour, stirring constantly for 30 seconds until smooth and slightly golden.
5. 5Slowly add the remaining 1½ cups milk while whisking constantly to prevent lumps. Bring to a simmer over medium heat and cook, whisking frequently, until thickened and creamy, 7–10 minutes, until the sauce coats the back of a spoon.
6. 6Remove the pot from heat and let cool 1–2 minutes. Stir in the Greek yogurt, part-skim mozzarella, sharp cheddar, and parmesan until fully combined.
7. 7Add the cooked pasta, chicken, onion, bacon, and frozen peas to the sauce and stir until evenly coated. If too thick, add reserved pasta water 2–3 tablespoons at a time until desired consistency is reached.
8. 8Divide the pasta evenly into 6 airtight containers while hot and refrigerate until ready to serve.