Cheesy Chicken Bacon Pasta (Print Version)
A creamy, cheesy pasta layered with tender chicken and crispy bacon, baked to golden perfection.
# Ingredients:
Meat
01 -
3 boneless, skinless chicken breasts, cut into bite-sized chunks
02 -
8 slices quality bacon, cooked and crumbled
Dairy
03 -
2 cans (10.5 oz each) cream of chicken soup
04 -
2 cups shredded Monterey Jack cheese, divided
Pasta & Grains
05 -
450 grams (16 ounces) dried spiral pasta
Spices & Seasonings
06 -
1 teaspoon garlic powder
07 -
1 teaspoon salt
08 -
½ teaspoon black pepper
# Instructions:
01 -
Cook bacon in a large skillet over medium heat until crispy. Remove, crumble, and set aside.
02 -
Using bacon drippings, cook chicken chunks in the skillet over medium heat. Season with garlic powder, salt, and black pepper. Cook until chicken is fully cooked and lightly golden.
03 -
Cook spiral pasta according to package instructions until al dente. Drain thoroughly. Preheat oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish with non-stick spray.
04 -
In the pot, return drained pasta and add cooked chicken, cream of chicken soup, and 1 cup shredded Monterey Jack cheese. Stir to combine and coat evenly.
05 -
Transfer mixture to the prepared baking dish and spread evenly. Top with crumbled bacon and remaining 1 cup shredded Monterey Jack cheese.
06 -
Bake for 20 minutes until cheese is melted, bubbly, and golden. Remove from oven and let rest for a few minutes before serving.
# Notes:
01 -
Using bacon drippings to cook chicken adds flavor and richness.