Chicken Alfredo Pasta Bake with Bacon

Prep Time 10

Cook Time 40

Servings servings

Author Ann Otis

3 cups Alfredo sauce (1 recipe)
8 slices bacon chopped
1 lb boneless, skinless chicken breast cut into ½ inch pieces (2 large or 3 smaller chicken breasts)
salt and pepper to taste
¾ 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 ⅔ 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.