Why You’ll Love This Recipe
Chicken and Bacon Pasta Casserole is a hearty, family-friendly dish packed with creamy sauce, tender chicken, crispy bacon, and perfectly baked pasta. It’s comforting, cheesy, and full of bold flavor—perfect for feeding a crowd or prepping ahead for a weeknight dinner. With layers of savory ingredients, it’s a satisfying one-dish meal everyone will love.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cooked pasta (penne or rotini)boneless skinless chicken breast or thighs (cooked and chopped)bacon (cooked and crumbled)cream of chicken soup (or homemade)milkcheddar cheese (shredded)mozzarella cheese (optional)garlic powderonion powdersaltblack pepperolive oilfresh parsley (optional, for garnish)
directions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a skillet, heat olive oil and cook chicken until browned and cooked through. Chop into bite-sized pieces.
In a large bowl, mix cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper until smooth.
Add cooked pasta, chicken, half of the bacon, and half of the shredded cheese. Stir to combine.
Pour the mixture into the prepared baking dish and spread evenly.
Top with remaining cheese and bacon.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with chopped parsley and serve hot.
Servings and timing
This recipe yields 6-8 servings.Preparation time: 15 minutesCooking time: 25 minutesTotal time: 40 minutes
Variations
Add spinach, broccoli, or peas for extra vegetables.
Use cream of mushroom or cheese soup instead of chicken.
Swap cheddar for Monterey Jack, Swiss, or a blend.
Top with breadcrumbs for a crunchy finish.
Use rotisserie chicken to save time.
storage/reheating
Store in an airtight container in the refrigerator for up to 4 days.Reheat in the oven or microwave, adding a splash of milk if needed to keep it creamy.Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use uncooked pasta?
No, the pasta should be cooked al dente before assembling the casserole.
Can I make this ahead?
Yes, assemble it in advance and refrigerate until ready to bake.
What type of pasta works best?
Short, sturdy shapes like penne, rotini, or fusilli hold the sauce well.
Is this dish kid-friendly?
Absolutely—cheesy pasta with bacon is usually a hit with kids.
Can I make it gluten-free?
Yes, use gluten-free pasta and soup.
Can I skip the bacon?
Sure, but it adds a great smoky flavor—try turkey bacon as a lighter alternative.
What cheese melts best?
Cheddar and mozzarella both melt smoothly and add flavor and stretch.
Can I use leftover chicken?
Yes, shredded or chopped cooked chicken works great.
Conclusion
Chicken and Bacon Pasta Casserole is a cozy, crowd-pleasing bake that’s full of flavor and easy to prepare. Whether you’re feeding a family, meal prepping for the week, or bringing a dish to a potluck, this creamy, cheesy casserole is sure to be a hit. Simple, hearty, and delicious—it’s comfort food done right.
Print
Chicken and Bacon Pasta Casserole
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This Chicken and Bacon Pasta Casserole is a cozy, oven-baked dish that brings together tender pasta, juicy chicken, crispy bacon, and a rich, creamy cheese sauce. It’s the perfect make-ahead comfort meal that’s great for weeknights or sharing with a crowd.
Ingredients
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12 oz pasta (penne or rotini work well)
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1 lb cooked chicken breast, diced or shredded
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6 slices bacon, cooked and crumbled
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2 tbsp butter
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2 cloves garlic, minced
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2 tbsp all-purpose flour
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2 cups milk (whole or 2%)
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1 cup heavy cream
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2 cups shredded cheddar cheese
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1/2 cup grated Parmesan cheese
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1 tsp Dijon mustard (optional, for flavor)
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Salt and pepper, to taste
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Optional garnish: chopped parsley or green onions
Instructions
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Cook the pasta: Boil pasta in salted water until al dente. Drain and set aside.
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Make the sauce: In a large saucepan, melt butter over medium heat. Add garlic and cook for 30 seconds. Whisk in flour and cook for 1 minute. Slowly whisk in milk and cream, stirring constantly until smooth and thickened (about 4–5 minutes).
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Add cheese and seasoning: Stir in cheddar, Parmesan, Dijon mustard (if using), salt, and pepper until melted and smooth.
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Assemble the casserole: In a large bowl or baking dish, combine cooked pasta, chicken, most of the bacon (save a little for topping), and the cheese sauce. Mix well.
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Bake: Pour into a greased 9×13-inch baking dish. Top with remaining bacon and a little extra cheese, if desired. Bake at 375°F (190°C) for 20–25 minutes, or until bubbly and golden on top.
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Serve: Garnish with chopped parsley or green onions and serve hot.
Notes
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Add a cup of steamed broccoli or spinach for extra veggies.
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You can swap cheddar for mozzarella or Monterey Jack for a different flavor.
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Great as leftovers – just add a splash of milk before reheating.
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