Chicken and Bacon Pasta Casserole
A cheesy, comforting pasta casserole filled with chicken and bacon. This is sure to be family favorite!
Ingredients
- 8 oz cavatappi noodles
- 1 lb boneless, skinless chicken breasts cubed
- 4 slices thick cut bacon diced
- 1 tbsp extra virgin olive oil
- 6 tbsp butter divided
- Kosher salt to taste
- Fresh ground pepper to taste
- 1 tbsp garlic minced
- 4 tbsp all purpose flour
- 2 cups half and half
- 1 cup chicken broth
- 1 tsp stone ground mustard
- 1/2 cup Parmigiano-Reggiano or Parmesan cheese finely grated
- 1/2 cup Gruyère cheese finely grated
- 1 cup Mozzarella cheese shredded
- 1/8 cup Panko crumbs
Instructions
- Preheat oven to 350 degrees. Cook pasta to al dente according to directions. Drain and rinse with cold water immediately to stop cooking and set aside.
- Meanwhile, cook bacon and chicken. For chicken, heat 1 tbsp extra virgin olive oil and 1 tbsp butter on medium heat in a non-stick skillet. Once butter is melted, swirl the pan to spread fats and add chicken in a single layer. Salt and pepper to taste. Cook 5-7 minutes until cooked through, turning half-way through. (If needed, cook in batches.) Remove from heat and set aside. For bacon, fry diced bacon on medium low heat until crisp. Drain and set aside.
- Wipe skillet clean and replace on heat. Add 4 tbsp butter on medium heat and allow to melt. Add 1 tbsp garlic and cook until fragrant, approximately 1 minute. Add flour and whisk constantly to incorporate until flour has taken on a golden color, approximately 2 minutes.
- Whisk in 2 cups half and half and 1 cup chicken broth. Allow to come to a boil (increasing heat slightly if necessary), then reduce heat to medium low. Add stone ground mustard, and salt and pepper to taste. Simmer, whisking occasionally, until alfredo sauce coats the back of a spoon. Taste and reseason if necessary. Remove from heat.
- In a large bowl, mix cavatappi noodles, chicken, bacon, alfredo sauce, Parmigiano-Reggiano, and Gruyère cheese until incorporated. Layer half of the mixture into a 2.5 to 3 qt casserole dish, or a 9 x 13 greased glass baking dish. Sprinkle with half the mozzarella. Layer the remaining noodle mixture and sprinkle with remaining mozzarella.
- Melt 1 tbsp butter and mix with 1/8 cup panko crumbs. Sprinkle over casserole. Bake 15 minutes or until heated through. To create a golden top, broil for 2 extra minutes.
Notes
Make ahead instructions: The chicken, bacon, and noodles can be made in advance and added when you make the alfredo sauce. OR you can make the entire casserole in advance, minus the Panko crumbs. Refrigerate for up to 24 hours before adding the Panko crumbs and baking. It make require a few additional minutes to heat through.