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Baked Chicken & Bacon Macaroni

This Baked Chicken & Bacon Macaroni is SO EASY! Tender chicken, crispy turkey bacon, and gooey cheddar cheese baked to bubbly, golden perfection.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 6 servings

Ingredients

  • 2 cups elbow macaroni
  • 2 cups cooked chicken shredded
  • 1 cup turkey bacon cooked and chopped
  • 2 cups shredded cheddar cheese
  • 1 cup milk
  • 1/2 cup sour cream
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1/2 cup breadcrumbs
  • 2 tablespoons olive oil

Instructions

  • Start by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually around 7-8 minutes. Drain the pasta in a colander and set it aside.
  • While the pasta cooks, cook the turkey bacon in a skillet over medium heat until crispy. Transfer the bacon to a paper towel-lined plate to drain excess fat, then chop into bite-sized pieces. If your chicken isn’t cooked yet, poach or bake chicken breasts and shred them using two forks.
  • In a large mixing bowl, combine the shredded cheddar cheese, milk, sour cream, plain Greek yogurt, garlic powder, onion powder, salt, and pepper. Mix well until creamy and smooth.
  • Add the drained macaroni, shredded chicken, and chopped bacon to the cheese sauce. Stir gently until every piece of pasta is coated with the cheesy goodness and the chicken and bacon are evenly distributed.
  • Transfer the macaroni mixture into your greased 9x13-inch baking dish, spreading it into an even layer. In a small bowl, mix the breadcrumbs with olive oil until the crumbs are evenly coated. Sprinkle this breadcrumb mixture over the top of the macaroni for a crunchy, golden finish.
  • Preheat your oven to 350°F (175°C). Place the baking dish in the oven and bake for 20-25 minutes, or until the top is golden brown and the cheese is bubbling around the edges.
  • Let the dish cool for a few minutes before serving. This allows the cheese sauce to set slightly, making it easier to scoop and savor every bite.

Equipment

  • Large Pot
  • Colander
  • Mixing Bowl
  • 9x13 inch Baking Dish
  • Oven
  • Measuring cups and spoons
  • Wooden Spoon or Spatula
  • Skillet

Notes

  • Use rotisserie chicken for a quick shortcut or turkey as a leaner substitute.
  • Swap turkey bacon with regular bacon or plant-based alternatives for different flavors.
  • Try mozzarella and Monterey Jack cheese blend for a milder, gooey texture.
  • Store leftovers in an airtight container in the fridge up to 3 days or freeze up to 2 months.
  • Baking crisps the breadcrumb topping and melts the cheese perfectly; skipping baking changes texture.