Chicken Bacon Pasta Bake (Printer-Friendly)

Hearty baked pasta featuring juicy chicken, crisp bacon, gooey cheese, and tender broccoli in a creamy sauce.

# What You’ll Need:

→ Meats

01 - 8 ounces thick-cut bacon, diced
02 - 1 pound boneless skinless chicken breast, sliced into strips

→ Pasta

03 - 12 ounces dried macaroni

→ Vegetables and Aromatics

04 - 3 cups broccoli florets, cut into bite-sized pieces
05 - 2 cloves garlic, minced

→ Dairy

06 - 1 1/2 cups shredded sharp cheddar cheese
07 - 3/4 cup shredded pepper Jack cheese
08 - 1/2 cup grated Parmesan cheese
09 - 3/4 cup full-fat sour cream
10 - 1/2 cup heavy cream or whole milk
11 - 2 tablespoons unsalted butter

→ Seasonings

12 - 1 teaspoon dried oregano
13 - 3/4 teaspoon kosher salt, plus more for pasta water
14 - 1/2 teaspoon freshly ground black pepper

# Steps to Follow:

01 - In a large cast iron skillet over medium heat, cook diced bacon for 8–10 minutes, flipping halfway, until crisp and browned. Remove bacon to a paper towel–lined plate. Drain all but 2 tablespoons bacon fat from the pan.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook according to package directions until just al dente. Drain and set aside.
03 - Add chicken breast strips to the skillet with reserved bacon fat. Stir in minced garlic and dried oregano. Cook over medium-low heat for 5 minutes, turning chicken once, until lightly golden and just cooked through.
04 - Add broccoli florets to the skillet with the chicken. Cover and steam for 5 minutes, until broccoli is bright green and barely tender.
05 - Return drained pasta to the pot. Add butter, half of the cheddar and pepper Jack cheeses, all of the Parmesan, sour cream, and heavy cream or milk. Season with salt and black pepper. Stir over low heat for 5 minutes until cheeses melt and sauce is creamy.
06 - Uncover chicken and broccoli in the skillet. Sprinkle half the cooked bacon over the top. Spoon creamy macaroni mixture evenly over the chicken and broccoli.
07 - Scatter remaining cheddar and pepper Jack cheeses and reserved bacon evenly over the pasta. Bake in a preheated 350°F oven for 15–20 minutes, until surface is golden and bubbling.
08 - Let stand for at least 5 minutes before serving to allow sauce to thicken and flavors to meld.

# Helpful Hints:

01 - Shred cheeses by hand for the smoothest melt and fullest flavor.
02 - Add a splash of milk when reheating leftovers to restore creaminess.
03 - Do not skip using rendered bacon fat in the skillet for maximum savory depth.
04 - This dish freezes well—assemble but do not bake. Thaw before baking.

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