Cheesy Chicken and Bacon Pasta Bake
Ingredients
12 oz (340 g) pasta (penne, fusilli, or rigatoni)
2 cups cooked chicken, diced or shredded
6 slices bacon, cooked and crumbled
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
2 cups milk (whole or 2%)
2 Tbsp butter
2 Tbsp all-purpose flour
2 cloves garlic, minced
Salt & pepper, to taste
½ tsp smoked paprika (optional)
¼ cup grated Parmesan cheese (for topping)
Fresh parsley, chopped (for garnish)
Instructions
Cook pasta: Boil pasta according to package instructions. Drain and set aside.
Make cheese sauce:
In a saucepan, melt butter over medium heat.
Add garlic and sauté 1 minute.
Stir in flour and cook 1–2 minutes to form a roux.
Gradually whisk in milk, cook until slightly thickened.
Stir in cheddar and mozzarella until melted and smooth. Season with salt, pepper, and smoked paprika.
Combine pasta & chicken: In a large bowl, mix cooked pasta, chicken, crumbled bacon, and cheese sauce.
Bake: Pour mixture into a greased 9×13-inch baking dish. Sprinkle Parmesan on top. Bake at 350°F (175°C) for 20–25 minutes, until bubbly and golden.
Serve: Garnish with fresh parsley and enjoy warm.
💡 Tips & Variations:
Add broccoli, peas, or spinach for a veggie boost.
Use cooked rotisserie chicken for a shortcut.
Make ahead: Assemble, cover, and refrigerate; bake when ready to serve.