Chicken Bacon Pasta Bake

Chicken and bacon pasta bake has become one of those dishes I turn to on busy weeknights when I want a crowd-pleaser that’s also full of comforting flavors. Creamy cheesy goodness, loads of smoky bacon, juicy chicken, and the perfect bite of pasta all come together in one bubbling pan – and it always disappears fast in my house.

This is the meal I bring when friends have a new baby or someone needs a little comfort – it is always met with big smiles and empty plates.

Ingredients

• Thick meaty bacon: Brings smoky flavor and savory bits to every bite Choose bacon with a higher meat-to-fat ratio for the best texture
• Chicken breast: Sliced into strips for tender pieces Go for fresh chicken and trim off any extra fat
• Macaroni: The perfect pasta shape for soaking up sauce Use high-quality durum wheat pasta
• Cheddar cheese: Adds creamy sharpness Buy block cheese and shred it yourself for the best melt
• Pepper Jack cheese: Gives an extra spicy kick Freshly shredded melts beautifully
• Parmesan cheese: Creates a savory backdrop Use real parmesan for the biggest flavor boost
• Sour cream: Contributes to the creamy, tangy sauce Pick full-fat sour cream for added richness
• Butter: Adds flavor and a silky finish Unsalted is best so you can control the salt level
• Cream or milk: Keeps the sauce light and smooth Whole milk or heavy cream both work well
• Salt and black pepper: Enhance all the flavors Use coarse kosher salt and freshly ground pepper
• Minced garlic: Flavor foundation Fresh garlic is a must for depth
• Broccoli: Brightens the dish and adds crunch Cut into bite-sized pieces so it cooks evenly
• Dry oregano: Classic herb to lift the whole flavor profile Go for a fresh bottle for the strongest taste

Step-by-Step Instructions

Cook the Bacon:

Cook thick and meaty bacon slices in a large iron skillet over medium heat for about 8 to 10 minutes until crisp Flipping halfway through ensures even browning Remove the bacon to a paper towel and set aside Drain all but a couple of spoonfuls of the bacon fat

Boil the Pasta:

While the bacon cooks bring a pot of salted water to a boil and add the macaroni Cook according to package directions until just barely al dente This prevents mushiness later Drain the cooked pasta and set aside

Brown the Chicken and Aromatics:

Add chicken breast strips to the skillet along with minced garlic and a generous shake of oregano Cook over medium-low heat for about 5 minutes letting the chicken take on a little golden color Turn the pieces halfway Add in the cut broccoli cover and let steam for an additional 5 minutes The broccoli should be bright green and slightly tender

Build the Creamy Pasta Base:

To the drained macaroni add the butter half of the cheddar and pepper Jack cheeses all of the parmesan the sour cream and the milk Stir over low heat for five minutes uncovered letting everything start to melt together The cheese will cling to the noodles and the sauce should be creamy not runny

Layer the Bake:

Uncover the chicken and broccoli in the skillet and crumble half of the cooked bacon on top Then pour the creamy macaroni mixture evenly over the chicken and broccoli

Finish and Bake:

Sprinkle over the remaining cheddar and pepper Jack cheeses and the rest of the bacon Place in a 350 degree oven and bake for 15 to 20 minutes until the top is bubbling and golden brown Let cool a few minutes before serving so the sauce thickens just a bit

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I have a soft spot for the melty pepper Jack cheese It is that little kick of spice that makes my kids pile their plates high There is a running family joke that this is the only way my husband eats broccoli without a fuss

Storage Tips

You can refrigerate this dish covered for up to three days For best results reheat in the oven so the top crisps up again or microwave individual portions Adding a splash of milk before reheating helps restore creaminess If you want to freeze it assemble everything but do not bake yet Thaw overnight in the fridge then bake as usual

Ingredient Substitutions

Any small pasta shape works in place of macaroni Penne or rotini are great alternatives If you do not have pepper Jack cheese use all cheddar and add a pinch of red pepper flakes Cauliflower florets can swap in for broccoli or sneak in extra vegetables like mushrooms For a little less richness use half the amount of sour cream and replace with extra milk

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Serving Suggestions

Pair this bake with a fresh green salad and some crusty garlic bread for a well-balanced meal This dish also shines as a buffet centerpiece for gatherings and potlucks since it stays warm and creamy for a long time I sometimes add extra steamed broccoli or a side of sautéed greens to give things a pop of color and nutrition

Cultural Context

Pasta bakes like this one are a beloved American family tradition blending European comfort food with classic homey touches The combo of chicken bacon and lots of oozy cheese is pure midweek happiness Pioneering home cooks made these casseroles popular for their convenience and crowd-pleasing results

Recipe FAQs

→ Can I use a different type of pasta?

Absolutely! Penne, fusilli, or rigatoni all work well and hold the creamy sauce beautifully.

→ How do I ensure the chicken stays tender?

Cook the chicken just until no longer pink and avoid overbaking; the creamy sauce also helps keep it moist.

→ Can this be made ahead of time?

Yes, assemble everything in advance and bake right before serving. You may need to add a few extra minutes to the baking time.

→ What cheese alternatives can I use?

Monterey Jack, mozzarella, or even Swiss make great substitutes depending on your flavor preference.

→ Is it possible to add more vegetables?

Definitely! Try adding spinach, bell peppers, or mushrooms for extra flavor and nutrition.