Chicken Bacon Ranch Pasta Bake

Remember when you’d go grab a chicken bacon ranch sub from subway? They used to be my FAVORITE when I was younger. Even though that’s easily re-creatable vegan, I wanted to switch it up and turn it into a delicious pasta bake!

This recipe is in collaboration with Alpha Foods. Their chicken nuggets truly make this pasta something special!

Here’s what you’ll need & how to make it!

Ingredients- 

• 8-10 alpha foods chicken nuggets
• 2 cups plain plant milk 
• 1 tub plant-based cream cheese 
• 1 bag plant-based mozzarella cheese 
• 3 tbsp each fresh dill, chives, & parsley 
• 1 ½ tbsp each onion powder & garlic powder 
• Salt & black pepper to taste 
• 2 tbsp apple cider vinegar 
• 1 cup panko breadcrumbs 
• 2 tbsp olive oil 
• 1 tsp garlic powder 
• 2 tsp fresh chives 
• Plant-based bacon 
• ½ pound fusilli noodles 

Instructions- 

1. Cook your noodles, and chicken nuggets according to package instructions.  Drain the noodles and cut the chicken nuggets into fourths when finished. 
2. In a pot, add your cream cheese, mozzarella, dill, chives, parsley, onion & garlic powder, plant milk, salt & pepper to taste, and apple cider vinegar.  Bring to a boil, reduce to a simmer, and whisk until melted. 
3. Add your noodles and chopped chicken nuggets to the sauce and stir to combine, then transfer to a baking dish.  
4. In a small bowl, mix together your breadcrumbs, olive oil, 1 tsp garlic powder, and 2 tsp fresh chives (with salt to taste).  Sprinkle over your pasta and broil on low until golden brown. 
5. Chop up your plant-based bacon finely and cook until browned.  Sprinkle over the top when you take the pasta bake out of the oven.  Serve hot! 

And that’s it! So easy, so delicious, and will be a crowd favorite I promise, especially with kids!

Print

Chicken Bacon Ranch Pasta Bake

This VEGAN Chicken Bacon Ranch Pasta Bake is the perfect easy weeknight meal!

Author Brianna Claxton

Ingredients

• 8-10 alpha foods chicken nuggets
• 2 cups plain plant milk
• 1 tub plant-based cream cheese
• 1 bag plant-based mozzarella cheese
• 3 tbsp each fresh dill chives, & parsley
• 1 ½ tbsp each onion powder & garlic powder
• Salt & black pepper to taste
• 2 tbsp apple cider vinegar
• 1 cup panko breadcrumbs
• 2 tbsp olive oil
• 1 tsp garlic powder
• 2 tsp fresh chives
• Plant-based bacon
• ½ pound fusilli noodles

Instructions

1. Cook your noodles, and chicken nuggets according to package instructions. Drain the noodles and cut the chicken nuggets into fourths when finished.
2. In a pot, add your cream cheese, mozzarella, dill, chives, parsley, onion & garlic powder, plant milk, salt & pepper to taste, and apple cider vinegar. Bring to a boil, reduce to a simmer, and whisk until melted.
3. Add your noodles and chopped chicken nuggets to the sauce and stir to combine, then transfer to a baking dish.
4. In a small bowl, mix together your breadcrumbs, olive oil, 1 tsp garlic powder, and 2 tsp fresh chives (with salt to taste). Sprinkle over your pasta and broil on low until golden brown.
5. Chop up your plant-based bacon finely and cook until browned. Sprinkle over the top when you take the pasta bake out of the oven. Serve hot!