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Chicken Bacon Alfredo Baked Pasta

This Chicken Bacon Alfredo Baked Pasta is creamy, cheesy, and packed with tender chicken and smoky turkey bacon—perfect for an easy, hearty weeknight meal.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

  • 8 ounces penne pasta the ideal pasta shape to hold the creamy sauce
  • 2 cups cooked chicken shredded, rotisserie chicken works great for convenience
  • 4 slices turkey bacon cooked and crumbled, adds smokiness and crunch
  • 2 cups heavy cream the base for the rich Alfredo sauce
  • 1 cup Parmesan cheese grated, for sharp, nutty flavor
  • 1 cup mozzarella cheese shredded, melts beautifully for gooey texture
  • 3 cloves garlic minced, a must-have for aromatic depth
  • 2 tablespoons olive oil to sauté garlic and add richness
  • 1 teaspoon salt enhances all the flavors
  • 0.5 teaspoon black pepper adds a subtle kick
  • 0.5 teaspoon Italian seasoning a blend of herbs that complements the sauce
  • Chopped parsley for a fresh, vibrant garnish

Instructions

  • Bring a large pot of salted water to a boil. Add the penne pasta and cook until just al dente, about 9-11 minutes. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Pour in the heavy cream and stir gently to combine.
  • Lower the heat and slowly whisk in the grated Parmesan cheese until melted and smooth. Add salt, black pepper, and Italian seasoning. Stir well to blend the flavors into a creamy sauce.
  • In a large mixing bowl, combine the drained penne pasta, shredded chicken, and crumbled turkey bacon. Pour the Alfredo sauce over the mixture and toss gently to coat evenly.
  • Preheat oven to 350°F (175°C). Transfer the pasta mixture into a greased 9x13 inch baking dish. Sprinkle shredded mozzarella cheese evenly on top. Bake uncovered for 20-25 minutes until cheese is melted, bubbly, and golden.
  • Remove from oven and let cool for a few minutes. Sprinkle chopped parsley on top for freshness. Serve warm and enjoy.

Equipment

  • Large Pot
  • Large Skillet
  • Mixing Bowl
  • Baking dish (9x13 inch)
  • Wooden Spoon or Spatula
  • Measuring cups and spoons

Notes

  • Do not overcook the pasta; it should remain slightly firm to avoid becoming mushy after baking.
  • Keep the cream on low heat to prevent curdling while making the sauce.
  • Use turkey bacon for a smoky crunch, but you can substitute with regular bacon if preferred.
  • Try seasonal variations by adding vegetables like asparagus, mushrooms, or roasted squash.
  • Store leftovers in an airtight container in the fridge for up to 3 days and reheat covered for best results.