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.


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


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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