Chicken Bacon Pasta Bake (Printer-Friendly)

Juicy chicken, bacon, gooey cheese, and broccoli baked with pasta for effortless, comforting family dinners.

# What You’ll Need:

→ Protein

01 - 12 ounces thick-cut bacon, sliced crosswise
02 - 1.25 pounds boneless, skinless chicken breasts, trimmed and cut into strips

→ Pasta and Vegetables

03 - 12 ounces dry elbow macaroni
04 - 2 cups fresh broccoli florets, cut into bite-sized pieces

→ Cheese and Dairy

05 - 1.5 cups shredded sharp cheddar cheese
06 - 1 cup shredded pepper Jack cheese
07 - 0.5 cup freshly grated parmesan cheese
08 - 0.75 cup sour cream, full fat
09 - 0.5 cup heavy cream or whole milk
10 - 3 tablespoons unsalted butter

→ Aromatics and Seasoning

11 - 3 cloves fresh garlic, minced
12 - 1.5 teaspoons dry oregano
13 - 1 teaspoon coarse kosher salt
14 - 0.75 teaspoon freshly ground black pepper

# Steps to Make This:

01 - In a large oven-safe skillet over medium heat, cook the bacon slices for 8 to 10 minutes until crisp, flipping halfway through for even browning. Transfer to a paper towel-lined plate. Drain all but 2 tablespoons of the bacon fat from the skillet.
02 - Bring a large pot of salted water to a boil. Add the macaroni and cook until just al dente according to package directions, usually about 6 to 7 minutes. Drain and set aside.
03 - Add the chicken strips, minced garlic, and oregano to the skillet with reserved bacon fat. Cook over medium-low heat for 5 minutes, turning chicken once to ensure even cooking. Scatter in broccoli florets, cover, and steam for 5 minutes until broccoli is bright green and slightly tender.
04 - In a large mixing bowl, combine drained macaroni with butter, half the cheddar cheese, half the pepper Jack cheese, all the parmesan, sour cream, and heavy cream. Season with salt and black pepper. Stir over low heat for 5 minutes until cheese melts and the mixture is creamy.
05 - Top the chicken and broccoli mixture in the skillet with half the crumbled cooked bacon. Evenly spread the creamy macaroni mixture over the skillet contents.
06 - Sprinkle the remaining cheddar and pepper Jack cheeses along with the rest of the bacon over the top. Bake in a preheated 350°F oven for 15 to 20 minutes until bubbling and golden on top. Let rest for 5 to 10 minutes before serving.

# Additional Notes:

01 - Shred cheese by hand to achieve the smoothest melt and richest flavor.
02 - Leave some bacon fat in the skillet for a deeply savory foundation that enhances the finished dish.
03 - Allow the casserole to rest after baking for a firmer texture and easier serving.
04 - This meal freezes well; assemble but do not bake before freezing, then thaw and bake as needed.
05 - Add a splash of milk when reheating leftovers to restore moisture and creaminess.

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