Cheesy Pasta Bake With Chicken And Bacon
Let Me Tell You About This Cheesy Pasta Bake
Okay, so you know those days when you want something warm, gooey, and basically a hug form the oven? That’s when I whip up this cheesy pasta bake with chicken and bacon. Actually, the first time I made it was after a spectacularly rainy Sunday when my plans to grill outside got washed away—so I just chucked whatever was left in the fridge into one big dish. The result? A bubbling, golden miracle. My mum still reminds me how I forgot to salt the pasta that day (thanks, mum), but the cheese and bacon saved the day. Plus, the dog stole a bit off the counter, but that’s another tale…
Why You’ll Love This (or at Least Tolerate It!)
I make this when I’ve got leftover roast chicken and, honestly, when I’ve got nothing else in the fridge except a sad bit of cheese and a packet of bacon that’s been eyeing me every morning. My family goes wild for it—it’s one of those rare dinners I can serve without at least one person picking out the ‘green bits’ (unless I toss in some sneaky spinach, which, to be fair, didn’t go over well the first time). Plus, you can prep it ahead, so when I’m running late (so… most days), it feels like I’m winning at life. My only beef? The cheese grater always gets gummed up. If you know a hack, please tell me!
The Ingredients List (with a Few Workarounds)
- 400g pasta (penne or fusilli is my go-to, but I’ve been known to use elbow macaroni when that’s all I’ve got)
- 2 cooked chicken breasts, shredded (I sometimes use rotisserie from the shop if I’m feeling extra lazy)
- 6 rashers bacon, chopped (smoked is brill, but streaky bacon works too—my gran swore by it, though I think any bacon gets the job done)
- 1 onion, diced
- 2 cloves garlic, minced (or a big spoon of the jarred stuff—no judgement)
- 1 can chopped tomatoes (400g)—or passata if it’s what you’ve got
- 150ml double cream (single cream works, but it’s a bit less rich—once I tried milk and…well, I don’t recommend it!)
- 200g grated cheddar (Red Leicester if you’re feeling fancy, or just a handful of whatever’s in the fridge—mozzarella is lovely too)
- 50g parmesan, grated (totally optional but boosts the flavour)
- Handful of fresh parsley, chopped (or a sprinkle of dried if you must)
- Salt & pepper (to taste, or to cover up any oopsies)
How I Actually Make It (Step by Step-ish)
- Preheat your oven to 200°C (about 400°F for my American mates) and grab a big baking dish. If you haven’t got a proper one, any deep tin works. I once used a roasting pan and it was fine.
- Boil the pasta in salted water until just al dente. You want it a little firm—it’ll soften more in the oven. This is usually when I start dicing bacon, but sometimes I just stare out the window for a bit. Drain pasta, set aside.
- Fry the bacon in a large pan over medium heat. Get it crispy (or however you like it—I won’t tell). Toss in the onion and fry till soft, then add garlic and stir till fragrant (about a minute; don’t let it burn because burnt garlic is not your mate).
- Add the chicken, tomatoes, and cream. Stir it all together, let it bubble for a few minutes. If it looks too thick, chuck in a splash of pasta water. If it looks weird—don’t panic. It sorts itself out in the oven.
- Add most of your cheese (save a little for the top!) and some parsley. Stir in the cooked pasta. This is where I usually sneak a bite (just to check the seasoning… ahem). Salt and pepper to taste.
- Pour everything into your baking dish. Top with the rest of the cheese and parmesan. Maybe more parsley if you’re feeling posh.
- Bake for 20-25 minutes or until golden, bubbly, and smelling like heaven. If you like those crispy pasta bits on top, let it go a few extra minutes.
Notes from My Many Experiments
- I once tried feta instead of cheddar—too tangy for me, but maybe you’ll love it?
- Be careful with salt if your bacon is salty; I’ve made this way too salty a few times and had to drown it in sour cream.
- Don’t skip the cream unless you absolutely have to. Mayonnaise is not a substitute (trust me. Never again.)
Variations (Some Good, Some…Not So Much)
- Swap in chorizo for bacon for a smoky kick—my eldest insists this is better, but he also puts ketchup on everything, so who knows?
- Broccoli or spinach can get snuck in for a bit of veg—kids spot broccoli but not spinach, weirdly
- One time I tried adding olives. Won’t do it again. Just didn’t fit, you know?
- Can easily go gluten-free with GF pasta—though watch the bake time, it sometimes goes mushy faster
What You’ll Need (Or How I Improvise)
- Baking dish (honestly, a lasagna pan, roasting tin, or even a big casserole pot works—I once used a deep cake tin in a pinch)
- Large frying pan
- Cheese grater (mine’s always missing, so pre-grated cheese in a bag is a lifesaver)
- Sharp knife and chopping board
Storing Leftovers
Pop any leftovers (ha!) in an airtight container; fridge for up to 3 days. Tastes even better the next day, though honestly, in my house it never lasts. You can also freeze single portions—but I always forget they’re in there until years later. If you do, just reheat nice and slowly so it doesn’t dry out.
What to Serve It With (Or Not)
Garlic bread is a must (well, in my world anyway). Or just a simple salad if you’re feeling virtuous. My little one dunks everything in ketchup, but that’s not required for grown-ups. Sometimes we just eat it straight from the dish with spoons, standing at the counter. No shame.
Pro Tips From My Kitchen (AKA My List of Regrets)
- Don’t rush the cheese grating—once I tried to use the food processor and basically ended up with cheese mush stuck to the sides. Manual works best, sadly.
- Let it sit for 5 minutes after baking. I once tried to serve it straight out—lava mouth. Big mistake.
- If you use leftover BBQ chicken, skip the cream and add a drizzle of olive oil instead. Works surprisingly well.
FAQ (Questions I Actually Get)
- Can I make this ahead? Absolutely, mate! Assemble, cover, and chuck it in the fridge for up to a day. Then just bake when you’re ready. Might take an extra 5-10 mins in the oven if it’s cold from the fridge.
- What’s the best pasta shape? Whatever you’ve got, honestly. Penne and fusilli are my faves, but I’ve even used spaghetti (broken up) in a pinch. Just don’t overcook!
- Is it spicy? Not as written. But you can toss in a pinch of chilli flakes if you fancy a kick. Or, as my neighbour says, ‘just add hot sauce at the table!’
- How do I make it veggie? Skip the chicken and bacon, double down on veggies like mushrooms and peppers. Maybe a bit more cheese too. Actually, I find it works better if you roast the veg first—gives lovely flavour.
Oh, and One Last Thing…
If you’re new to batch cooking, I really like these freezing tips from BBC Good Food. Also, if you want a deep-dive into pasta bakes, Bon Appétit has a great formula you can riff on. Sometimes I just read food blogs when I should be actually cooking. Whoops.
Anyway—enjoy! And if you drop cheese on the floor, it’s not a disaster… unless the dog gets there first.
Ingredients
- 300g penne pasta
- 2 chicken breasts, diced
- 150g smoked bacon, chopped
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 cups milk
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
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1Preheat the oven to 200°C (400°F). Cook the penne pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
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2In a large skillet over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving the bacon fat in the pan.
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3Add the diced chicken breasts to the skillet and cook until golden and cooked through. Season with salt, pepper, and garlic powder.
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4In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk and cook until the sauce thickens. Remove from heat and stir in half of the mozzarella and cheddar cheese until melted.
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5Combine the cooked pasta, chicken, bacon, and cheese sauce in a large baking dish. Mix well. Sprinkle the remaining mozzarella and cheddar cheese on top.
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6Bake in the preheated oven for 20 minutes, or until the cheese is golden and bubbly. Garnish with chopped parsley before serving if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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