Description
A rich, creamy pasta bake with juicy chicken, crispy bacon, and loads of cheese. Perfect for busy weeknights or family gatherings.
Ingredients
- 4–5 boneless, skinless chicken breasts, cooked and shredded
- 6 strips of bacon, cooked and crumbled
- 12 oz rotini or penne pasta, cooked al dente
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- Fresh parsley or chives for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Cook pasta until just al dente, drain, and set aside.
- In a large bowl, combine cream of chicken soup, sour cream, 1 1/2 cups cheese, garlic powder, onion powder, and black pepper. Mix well.
- Stir in shredded chicken, cooked pasta, and most of the crumbled bacon until everything is evenly coated.
- Transfer mixture to prepared baking dish and spread into an even layer.
- Top with remaining cheese and reserved bacon. Cover loosely with foil.
- Bake for 20 minutes, then uncover and bake another 10 minutes until golden and bubbly.
- Rest 5 minutes before serving. Garnish with fresh herbs if desired.
Notes
Assemble ahead of time, cover, and refrigerate for up to 24 hours before baking. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American