Chicken and Bacon Pasta Casserole Recipe

Creamy, cheesy, smoky, and utterly satisfying — this Chicken and Bacon Pasta Casserole is everything a comforting dinner should be. It’s a hearty, oven-baked pasta dish loaded with tender chicken, crispy bacon, and a velvety cheese sauce that wraps around every bite. Ready in under an hour and made with simple ingredients, this recipe is your ticket to a delicious and stress-free weeknight meal that the whole family will crave again and again.

Why You’ll Love This Recipe

• Weeknight Hero: It comes together quickly and bakes while you get everything else done. Perfect for those “what’s-for-dinner” evenings.
• Flavor-Packed: The smoky bacon, savory chicken, and creamy cheese sauce work together like magic. Each forkful is cozy and loaded with goodness.
• Family Favorite: Even picky eaters can’t resist the creamy, cheesy, meaty goodness. It’s comfort food at its best.
• Great for Leftovers: It reheats beautifully, making it ideal for lunch the next day or another easy dinner.

Ingredients You’ll Need

Here’s what you’ll need to make this dreamy casserole, along with why each one matters:

• Pasta: A sturdy pasta like penne or rigatoni works best — they hold onto the sauce and bake perfectly without falling apart.
• Chicken: Cooked and shredded chicken adds hearty protein. Rotisserie chicken is a time-saving favorite here.
• Bacon: Crispy, chopped bacon infuses the whole dish with smoky, salty flavor. It also adds great texture.
• Onion and Garlic: These bring aromatic depth to the creamy base — sautéed until golden for maximum flavor.
• Butter and Flour: The base of the roux for the creamy sauce. This thickens everything up just right.
• Milk or Half-and-Half: Used to create a rich, silky béchamel-style sauce. Go for whole milk for the best texture.
• Cheddar Cheese: Sharp cheddar melts into the sauce for bold, cheesy flavor. Use freshly shredded for the smoothest results.
• Mozzarella: Adds that irresistible stretchy, gooey element to the casserole topping.
• Salt, Pepper, and Italian Seasoning: Balances and enhances all the other flavors. Taste and adjust to your liking.

Variations

Want to switch it up? This casserole is super adaptable:

• Add Veggies: Stir in sautéed spinach, mushrooms, or steamed broccoli for extra nutrients and color.
• Spicy Version: Toss in some red pepper flakes or chopped jalapeños for a kick.
• Different Meats: Swap the chicken for turkey or go all-in with just bacon or even sausage.
• Gluten-Free: Use gluten-free pasta and a 1:1 gluten-free flour blend for the sauce.

How to Make Chicken and Bacon Pasta Casserole

Step 1: Cook the Pasta

Boil your pasta until just shy of al dente — it will finish cooking in the oven. Drain and set aside.

Step 2: Prepare the Bacon and Chicken

In a skillet, cook the bacon until crispy. Remove and set aside. In the same skillet, sauté diced onions and garlic in a little bacon grease or butter until soft and fragrant. Stir in the shredded chicken and set it all aside.

Step 3: Make the Creamy Sauce

Melt butter in a saucepan, whisk in flour to form a roux, and cook for a minute. Slowly pour in milk, whisking constantly, until smooth and thickened. Stir in cheddar cheese, salt, pepper, and Italian seasoning until you have a smooth, cheesy sauce.

Step 4: Combine Everything

In a large bowl or baking dish, mix together the pasta, chicken mixture, and cheese sauce. Fold in half of the bacon and half the mozzarella. Spread into a greased baking dish.

Step 5: Top and Bake

Sprinkle the remaining bacon and mozzarella on top. Bake at 375°F for 20–25 minutes, or until bubbly and golden brown on top.

Step 6: Rest and Serve

Let it rest for 5–10 minutes before serving — this helps everything set and makes for cleaner slices.

Pro Tips for Making the Recipe

• Undercook the Pasta Slightly: It continues cooking in the oven, and you don’t want it mushy.
• Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
• Use Rotisserie Chicken: Huge time-saver and packed with flavor.
• Don’t Skip Resting: Letting the casserole rest before serving makes it easier to slice and helps the flavors settle.

How to Serve

This casserole is a meal in itself, but if you want to round it out:

Garnishes:

Sprinkle with fresh parsley or a little extra cheddar on top for color and a boost of flavor.

Side Ideas:

Serve with a crisp green salad, roasted veggies, or garlic bread for a full dinner spread.

Sauce It Up:

If you like it extra saucy, serve with a drizzle of ranch or hot sauce on the side for dipping or pouring over the top.

Make Ahead and Storage

Storing Leftovers

Let the casserole cool completely, then store in an airtight container in the fridge for up to 4 days. It reheats beautifully!

Freezing

You can freeze the unbaked or baked casserole. Wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before baking or reheating.

Reheating

Warm it in the oven at 350°F until heated through, or microwave individual portions with a splash of milk to keep it creamy.

FAQs

Can I make this ahead of time?
Absolutely! Assemble the casserole up to a day ahead, cover, and refrigerate. When ready to bake, let it sit at room temperature while the oven preheats.

What’s the best type of pasta for this recipe?
Short, sturdy shapes like penne, rigatoni, or rotini work best. They hold the sauce well and don’t get too soft after baking.

Can I make it without bacon?
Yes — while bacon adds a smoky richness, you can skip it for a lighter version. Consider adding mushrooms or smoked paprika for a similar depth of flavor.

What cheeses can I use instead of cheddar and mozzarella?
Feel free to try gouda, Monterey Jack, or even a little cream cheese in the sauce for creaminess. Just be sure it melts well!

Final Thoughts

This Chicken and Bacon Pasta Casserole is the kind of dish that brings everyone to the table — hearty, cheesy, and packed with flavor. It’s easy enough for a weeknight but comforting enough for a weekend treat. Whether you’re feeding a family or just yourself (with plenty of leftovers!), this is one casserole that won’t disappoint. Give it a try and make it your own!

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