Crazy Good Cheesy Chicken and Bacon Pasta Bake (Print version)

Tender penne, crispy bacon, shredded chicken, and a rich creamy cheddar sauce all baked until bubbling and golden. This casserole feeds a crowd and disappears every time.

# Ingredients:

For the pasta and protein

01 - 12 oz (340 g) penne rigate
02 - 2.5 cups (about 350 g) cooked chicken, shredded (rotisserie works great)
03 - 8 slices thick-cut bacon
04 - Salt and black pepper to taste

For the sauce

05 - 8 oz (225 g) cream cheese, softened to room temperature
06 - 1 can (10.5 oz / 298 g) cream of chicken soup
07 - 1/2 cup (120 g) sour cream
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon black pepper

For the cheese topping

11 - 1.5 cups (170 g) sharp cheddar cheese, freshly grated
12 - 1 cup (115 g) mozzarella cheese, freshly grated
13 - 2 tablespoons fresh parsley or chives, chopped (optional garnish)

# Instructions:

01 - Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish and set aside. Bring a large pot of salted water to a boil.
02 - Boil the penne for 2 minutes less than the package directions (it finishes in the oven). Drain well and set aside.
03 - Cook the bacon in a large skillet over medium heat until just crisp, about 6 to 8 minutes. Transfer to paper towels to drain, then crumble. Keep 1 tablespoon of fat in the pan and discard the rest.
04 - Lower the heat to medium-low. Add the softened cream cheese to the pan and stir until fully melted. Add the cream of chicken soup, sour cream, garlic powder, onion powder, and black pepper. Stir until smooth and combined.
05 - Add the drained pasta, shredded chicken, and three-quarters of the crumbled bacon to the sauce. Fold gently until everything is coated. Taste for seasoning before adding any salt, as the bacon and soup already bring plenty.
06 - Transfer the filling to the prepared baking dish and spread level. Scatter the remaining bacon over the top, then cover evenly with the grated cheddar and mozzarella.
07 - Bake uncovered for 25 to 30 minutes until the cheese is melted, golden in spots, and bubbling at the edges. Rest for 5 minutes before serving. Scatter parsley or chives over the top if using.

# Good to know:

01 - Best served hot straight from the oven while the cheese is at peak pull.
02 - Grate cheese from a block for the smoothest melt, pre-shredded bags contain anti-caking starch that makes the topping grainy.
03 - Soften cream cheese at room temperature for 30 minutes before starting, cold cream cheese lumps up and the lumps do not melt out.

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