Chicken Alfredo Pasta Bake with Bacon

Prep Time 10 minutes
Cook Time 40 minutes
Servings 6 servings
Author Ann Otis


  • 3 cups Alfredo sauce (1 recipe)
  • 8 slices bacon chopped
  • 1 lb boneless, skinless chicken breast cut into 1/2 inch pieces (2 large or 3 smaller chicken breasts)
  • salt and pepper to taste
  • 3/4 lb pasta shapes such as rotini or penne
  • 2 cups mozzarella shredded
  • 2 tablespoons parsley chopped (optional garnish)


  • Preheat the oven to 350 degrees F. Grease a 9 x 13 inch baking dish with olive oil.
  • Make the Alfredo sauce (see recipe link in notes).
  • Bring a large pot of salted water to a boil over high heat. Add the pasta shapes and cook to al dente, according to the package directions. Drain and return the pasta to the pot.
  • While the pasta is cooking, heat a large skillet over medium heat and add the chopped bacon and cook until browned and crispy. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate. Pour out all but 2 tablespoons of the bacon grease.
  • Return the pan to medium heat, and add the cubed chicken. Season with salt and pepper to taste. Cook, stirring occasionally until browned and just cooked through. Remove from heat.
  • Pour the Alfredo sauce into the pot with the pasta and add the chicken and 2/3 of the bacon. Stir to combine. Taste and adjust the seasoning if necessary.
  • Spread half of the pasta mixture in to the prepared baking dish. Sprinkle with 1 cup of the mozzarella. Cover with the remaining pasta mixture and sprinkle the remaining mozzarella and bacon over the top.*
  • Cover with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese starts to brown. Sprinkle with parsley if desired, and serve immediately.


*Once assembled, the dish can be covered with foil and refrigerated for up to a day. Bake as directed, for 5-10 minutes longer.