Food

Bacon Chicken Bake

Bacon on a Monday? Go ahead, you’ve earned it. This creamy pasta bake will win rave reviews from the whole fam, but no one will love it more than you—it’s ready for the oven in 20 minutes.

Ingredients

4 cups uncooked bow-tie (farfalle) pasta (8 oz)

1 box (9 oz) frozen baby sweet peas

6 slices bacon
1 large sweet onion, chopped (1 cup)
1 package (8 oz) sliced fresh baby portabella mushrooms
2 cups shredded deli rotisserie chicken (from 2-lb chicken)
2 jars (15 oz each) Alfredo pasta sauce

1 cup freshly grated Parmesan cheese

Steps:

Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Cook pasta as directed on package, adding frozen peas during last 3 minutes of cooking time; drain and return to saucepan.

Meanwhile, in 12-inch skillet, cook bacon until crisp; drain on paper towels. Reserve drippings. Crumble bacon; set aside. Cook onion and mushrooms in bacon drippings over medium heat 5 minutes, stirring occasionally, until tender.

In large bowl, mix the pasta and peas, mushroom mixture, chicken, Alfredo sauce and 1/2 cup of the cheese until blended. Spread in baking dish. Sprinkle with bacon and remaining 1/2 cup cheese.

Bake uncovered 20 minutes or until cheese is melted.

 

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