Chicken Bacon Pasta Bake (Printer-Friendly)

Creamy, cheesy pasta tossed with chicken, bacon, and broccoli, all baked to golden perfection for hearty weeknight comfort.

# What You'll Need:

→ Proteins

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

→ Pasta

03 - 12 ounces elbow macaroni, uncooked

→ Vegetables

04 - 2 cups broccoli florets, cut into bite-sized pieces

→ Cheeses

05 - 1 cup shredded cheddar cheese
06 - 1 cup shredded pepper jack cheese
07 - 1/2 cup grated parmesan cheese

→ Sauce and Dairy

08 - 1 cup sour cream, full-fat
09 - 4 tablespoons unsalted butter
10 - 1 cup whole milk or heavy cream

→ Seasonings and Aromatics

11 - 2 cloves garlic, minced
12 - 1 teaspoon dried oregano
13 - 1 teaspoon coarse kosher salt
14 - 1/2 teaspoon freshly ground black pepper

# Steps to Follow:

01 - Heat a large oven-safe skillet over medium heat. Cook diced bacon for 8 to 10 minutes, stirring occasionally, until evenly crisp. Transfer bacon to a paper towel-lined plate and set aside. Reserve 2 tablespoons of bacon fat in the skillet, discarding excess.
02 - Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook two minutes less than package directions, until just al dente. Drain pasta thoroughly and set aside.
03 - With the reserved bacon fat in the skillet, add chicken breast strips, minced garlic, dried oregano, and season with kosher salt and pepper. Cook over medium-low heat for 5 minutes, turning once until the chicken is lightly golden. Scatter in broccoli florets, cover, and allow to steam for 5 minutes. The broccoli should be vivid green and slightly crisp.
04 - In a large bowl, combine drained macaroni, butter, half of the cheddar cheese, half of the pepper jack cheese, all parmesan cheese, sour cream, and milk. Toss gently and stir over low heat for 5 minutes until cheese is melted and sauce is creamy.
05 - Uncover chicken and broccoli. Sprinkle half of the cooked bacon evenly over the top. Pour the creamy macaroni mixture across the skillet, covering chicken and vegetables.
06 - Distribute the remaining cheddar and pepper jack cheese plus the remaining bacon across the surface. Transfer skillet to a preheated 350°F oven and bake for 15 to 20 minutes, or until the top is bubbling and golden brown.
07 - Allow the pasta bake to cool for 5 to 10 minutes before serving. This allows the sauce to set for easier scooping.

# Extra Suggestions:

01 - Hand-shred block cheese for superior melting and flavor in the sauce.
02 - For ideal texture, undercook the pasta slightly before baking to prevent mushiness.
03 - Store leftovers tightly covered in the refrigerator for up to three days; reheat in the oven to crisp the top.
04 - Add a splash of milk before reheating single portions to restore creaminess.

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