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Cheesy Chicken and Bacon Pasta Bake

A cozy one-pan casserole featuring chicken, bacon, and cheesy goodness that's perfect for weeknight dinners or potlucks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts, cut into bite-sized pieces
  • 6 slices cooked and crumbled bacon
  • 2 cans cream of chicken soup (10.5 oz each)
  • 2 cups shredded Monterrey Jack cheese, divided
  • 12 oz spiral pasta (rotini or fusilli) Use rotini for sauce cling.
  • 1 tsp garlic powder Fresh garlic can be used for bigger flavor.
  • Salt and pepper to taste

Method
 

Preparation
  1. Heat a skillet and cook the bacon until crispy. Remove, crumble, and set aside, reserving the bacon drippings.
  2. In the same skillet over medium heat, add the chicken pieces to the warm bacon drippings. Season with garlic powder, salt, and pepper. Cook until the chicken loses its pink and the edges begin to brown.
  3. Meanwhile, bring a pot of salted water to a boil and cook the spiral pasta according to package directions until al dente. Drain and set aside.
  4. Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
Assembly and Baking
  1. In the same pasta pot, mix the cooked pasta, chicken, both cans of cream of chicken soup, and 1 cup of shredded Monterrey Jack. Stir until everything is coated.
  2. Pour the mixture into the baking dish. Scatter the crumbled bacon on top, then sprinkle the remaining cheese.
  3. Bake uncovered for 20 minutes, until the cheese is melted and the edges are golden brown and bubbly. Let sit for 5 minutes before serving.
  4. Optional: For an extra crisp top, broil for 1–2 minutes, watching closely.

Notes

Store in an airtight container for 3–4 days in the fridge, or freeze portions for up to 2 months. Reheat gently in a 350°F oven or microwave. Can be assembled ahead of time and refrigerated for up to 24 hours before baking.