Cheesy Chicken Pasta Bake
This Chicken Pasta Bake is loaded with tender chicken, crispy bacon, tomatoes, cheese and pasta all tossed together in a creamy cheese sauce.
Servings: 6
Ingredients
- 8 ounces rigatoni pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 garlic clove minced
- 2 cups milk
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- 2 ounces freshly shredded white cheddar cheese about 1 cup
- 2 ounces freshly shredded jack cheese (about 1 cup
- ¾ cup freshly shredded Parmesan cheese divided
- 2 cups cooked and diced chicken breast
- 15- ounce canned diced tomatoes drained well
- 6 slices of bacon cooked crisp and chopped, divided, some saved for garnish
- Fresh chopped parsley
Instructions
- Preheat oven to 400 degrees F. Grease a large casserole dish with nonstick cooking spray.
- Cook pasta according to package directions, almost to al dente. Drain well.
- In a medium saucepan, melt butter over medium heat, then add flour and whisk together. Cook, whisking often, for several minutes or until flour is golden.
- Add minced garlic, Italian seasoning and red pepper flakes. Cook for an additional minute, then whisk in the milk, salt and black pepper until completely combined. Stir frequently as it bubbles and thickens; about 5 minutes.
- Remove from heat and stir in the white cheddar, monterey jack and half of the parmesan until they are fully melted, then gently stir in the bacon, tomatoes and chicken. Gently fold in the cooked pasta until all the pasta is completely coated, then pour into the prepared baking dish. Sprinkle reserved bacon on top.
- Bake for 20-30 minutes, uncovered, until hot and bubbly. Remove from the oven and cool for 5-10 minutes before serving. Garnish with fresh minced parsley if desired.
Notes
Storage - Leftovers can be stored (tightly covered) in the fridge for up to 4 days.
Freezing - Leftovers can be frozen (tightly covered or in freezer containers) for up to 3 months. I love to freeze in individual servings for quick thawing and reheating.
Reheating - To reheat frozen baked pasta, thaw it in the fridge before reheating in the oven.
Nutrition
Calories: 463kcal | Carbohydrates: 38g | Protein: 31g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 86mg | Sodium: 773mg | Potassium: 603mg | Fiber: 2g | Sugar: 7g | Vitamin A: 633IU | Vitamin C: 7mg | Calcium: 427mg | Iron: 2mg
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