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

12 oz pasta (penne or rotini work well)
1 lb cooked chicken breast, diced or shredded
6 slices bacon, cooked and crumbled
2 tbsp butter
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups milk (whole or 2%)
1 cup heavy cream
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 tsp Dijon mustard (optional, for flavor)
Salt and pepper, to taste
Optional garnish: chopped parsley or green onions

Cook Mode Prevent your screen from going dark

Instructions

Cook the pasta: Boil pasta in salted water until al dente. Drain and set aside.
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).
Add cheese and seasoning: Stir in cheddar, Parmesan, Dijon mustard (if using), salt, and pepper until melted and smooth.
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.
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.
Serve: Garnish with chopped parsley or green onions and serve hot.

Notes

Add a cup of steamed broccoli or spinach for extra veggies.
You can swap cheddar for mozzarella or Monterey Jack for a different flavor.
Great as leftovers – just add a splash of milk before reheating.