Chicken Bacon Pasta Casserole: The Ultimate Comfort Food Recipe

Chicken bacon pasta casserole: just the name conjures up images of creamy, cheesy, and utterly comforting goodness, doesn’t it? This isn’t just a recipe; it’s a warm hug on a plate, perfect for a chilly evening or a potluck gathering where you want to impress without spending hours in the kitchen. I remember my grandmother making a similar dish, though hers was a bit simpler, and it was always the first thing to disappear at family reunions. There’s something inherently satisfying about the combination of tender chicken, smoky bacon, and perfectly cooked pasta, all swimming in a luscious sauce.

While the exact origins of the chicken bacon pasta casserole are a bit murky, the concept of combining pasta with meat and cheese dates back centuries in Italian cuisine. Casseroles, as we know them, gained popularity in America during the mid-20th century as a convenient and affordable way to feed families. This particular iteration, with the addition of bacon, elevates the classic casserole to a whole new level of flavor.

People adore this dish for its incredible taste and satisfying texture. The creamy sauce coats every strand of pasta, while the chicken and bacon provide a savory, protein-packed punch. It’s also incredibly versatile – you can easily customize it with your favorite vegetables or cheeses. But perhaps the biggest reason why this chicken bacon pasta casserole is so beloved is its sheer convenience. It’s a one-dish wonder that’s easy to prepare, bake, and clean up, making it a weeknight dinner champion. So, let’s dive into this recipe and create a culinary masterpiece that will have everyone asking for seconds!

this Recipe

Ingredients:

• For the Pasta:
• 1 pound pasta (penne, rotini, or your favorite shape)
• 4 quarts water
• 1 tablespoon salt
• For the Chicken and Bacon:
• 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 pound bacon, cut into 1/2-inch pieces
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• For the Cheese Sauce:
• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 4 cups milk (whole or 2%)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional, but adds a lovely warmth)
• 4 cups shredded cheddar cheese (sharp or mild, your preference)
• 1 cup shredded Monterey Jack cheese
• For the Topping:
• 1 cup panko breadcrumbs
• 2 tablespoons melted butter
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Preparing the Pasta:

1. First things first, let’s get that pasta cooking! In a large pot, bring 4 quarts of water to a rolling boil. Add 1 tablespoon of salt. This is important – salting the water seasons the pasta from the inside out.

2. Once the water is boiling and salted, add the pasta. Cook according to the package directions for al dente. Al dente means “to the tooth” in Italian, and it means the pasta should be firm but not hard. Usually, this is about 8-10 minutes, but check your package instructions.

3. While the pasta is cooking, reserve about 1 cup of the pasta water before draining. This starchy water is liquid gold! We’ll use it later to help the cheese sauce cling to the pasta.

4. Drain the pasta in a colander and set it aside. Don’t rinse it! We want that starch to help the sauce adhere.

Cooking the Chicken and Bacon:

1. Now, let’s move on to the star ingredients: chicken and bacon! In a large skillet or Dutch oven, cook the bacon over medium heat until crispy. This usually takes about 8-10 minutes. Be sure to stir occasionally to prevent burning.

2. Once the bacon is crispy, remove it from the skillet with a slotted spoon and place it on a paper towel-lined plate to drain. Reserve about 2 tablespoons of the bacon grease in the skillet. The bacon grease adds incredible flavor to the chicken!

3. Add 1 tablespoon of olive oil to the skillet with the bacon grease. Increase the heat to medium-high. Add the bite-sized chicken pieces to the skillet. Season with garlic powder, smoked paprika, and black pepper.

4. Cook the chicken until it’s cooked through and no longer pink inside. This usually takes about 5-7 minutes, depending on the size of the chicken pieces. Be sure to stir occasionally to ensure even cooking.

5. Once the chicken is cooked, remove the skillet from the heat and set it aside. We’ll add it to the casserole later.

Making the Cheese Sauce:

1. Time for the creamy, dreamy cheese sauce! In a large saucepan, melt 6 tablespoons of butter over medium heat. Make sure the butter doesn’t brown.

2. Once the butter is melted, whisk in 6 tablespoons of all-purpose flour. Whisk constantly for about 1-2 minutes to cook the flour and create a roux. This will help thicken the sauce.

3. Slowly pour in 4 cups of milk, whisking constantly to prevent lumps from forming. Continue whisking until the sauce is smooth.

4. Bring the sauce to a simmer over medium heat, stirring occasionally. Once it simmers, reduce the heat to low and continue to cook for about 5-7 minutes, or until the sauce has thickened slightly. It should be thick enough to coat the back of a spoon.

5. Remove the saucepan from the heat. Stir in 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of nutmeg (if using). The nutmeg adds a subtle warmth that complements the cheese beautifully.

6. Add 4 cups of shredded cheddar cheese and 1 cup of shredded Monterey Jack cheese to the sauce. Stir until the cheese is completely melted and the sauce is smooth and creamy. If the sauce is too thick, add a little of the reserved pasta water to thin it out. Start with a tablespoon at a time until you reach your desired consistency.

Assembling the Casserole:

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. This will prevent the casserole from sticking.

2. In a large bowl, combine the cooked pasta, cooked chicken and bacon, and the cheese sauce. Stir gently to combine, making sure everything is evenly coated in the sauce.

3. Pour the pasta mixture into the prepared baking dish, spreading it out evenly.

Preparing the Topping and Baking:

1. In a small bowl, combine the panko breadcrumbs, melted butter, and grated Parmesan cheese. Mix well.

2. Sprinkle the breadcrumb mixture evenly over the top of the casserole.

3. Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly.

4. Remove the casserole from the oven and let it cool for a few minutes before serving. This allows the sauce to set slightly and prevents it from being too runny.

5. Garnish with chopped fresh parsley, if desired. This adds a pop of color and freshness to the dish.

6. Serve hot and enjoy! This chicken bacon pasta casserole is perfect for a weeknight dinner or a potluck gathering. It’s sure to be a crowd-pleaser!

Conclusion:

This Chicken Bacon Pasta Casserole isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! From the creamy, cheesy sauce to the savory combination of chicken and bacon, every bite is pure comfort food bliss. It’s quick enough for a busy weeknight, yet impressive enough to serve to guests. Trust me, this is one recipe you’ll want to add to your regular rotation.

But what truly makes this casserole a must-try? It’s the perfect balance of textures and tastes. The tender pasta, the crispy bacon, the juicy chicken, all swimming in a decadent, cheesy sauce – it’s a symphony of deliciousness! And the best part? It’s incredibly versatile.

Looking for serving suggestions? A simple green salad with a light vinaigrette is the perfect accompaniment to cut through the richness of the casserole. Garlic bread is another fantastic option for soaking up all that delicious sauce. For a heartier meal, serve it alongside roasted vegetables like broccoli or asparagus.

And speaking of versatility, there are so many ways to customize this recipe to your liking! Want to add a little kick? Stir in a pinch of red pepper flakes or a dash of hot sauce. Prefer a different type of cheese? Feel free to experiment with Gruyere, Monterey Jack, or even a smoked Gouda. You can also swap out the chicken for turkey or ham, or add vegetables like mushrooms, bell peppers, or spinach. For a vegetarian option, consider using plant-based bacon and adding more vegetables like zucchini and eggplant.

If you’re short on time, you can even use pre-cooked rotisserie chicken to speed up the process. Simply shred the chicken and add it to the casserole. You can also assemble the casserole ahead of time and bake it later. Just be sure to cover it tightly with foil and refrigerate it until you’re ready to bake.

I’ve made this Chicken Bacon Pasta Casserole countless times, and it’s always a hit. My family raves about it, and I’m confident that yours will too. It’s the kind of dish that brings everyone to the table with smiles on their faces. It’s also a great way to use up leftover chicken or bacon.

So, what are you waiting for? Grab your ingredients and get cooking! I promise you won’t be disappointed. This recipe is a guaranteed crowd-pleaser, and it’s sure to become a family favorite.

I’m so excited for you to try this recipe! Once you’ve made it, please come back and share your experience in the comments below. I’d love to hear what you think, and I’m always open to suggestions for variations. Did you add any special ingredients? Did you make any substitutions? Let me know! Your feedback is invaluable, and it helps me to improve my recipes and create even more delicious dishes for you to enjoy.

Don’t forget to take a picture of your finished casserole and share it on social media using the hashtag #ChickenBaconPastaCasserole. I can’t wait to see your creations! Happy cooking!