Just before I get to this DELICIOUS looking recipe for an Easy Creamy Chicken Pasta Bake…a note of apology and thanks.
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I had some technical issues (not due to me thankfully!) so when my IT person – me asking Dr Google – fixed it, she obviously didn’t do a very good job!
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Anyway…on to the recipe!
Easy Creamy Chicken Pasta Bake. Just as advertised, super simple creamy sauce with only 2 ingredients, then just add your bacon and ziti/penne pasta and bake this pasta casserole in the oven.
This creamy chicken pasta casserole would be perfect for those nights when you don’t have a lot of time, but need something filling to feed the family.
It’s a great way to use up any leftover rotisserie chicken, or in Australia what we call a BBQ Chicken – don’t know why because it’s not barbecued! I have also used smoked bacon, you can taste the extra flavour from the smoke through the whole dish. Yum. Plus who doesn’t love a creamy pasta bake?
I hope you enjoy this creamy chicken and bacon pasta bake, or bbq chicken pasta bake to us Aussies!
Some more leftover chicken recipes you might like
One Pot Creamy Chicken Gnocchi – creamy chicken gnocchi soup made with leftover rotisserie chicken but NO cream!
Chicken Mornay Baked Potatoes – loaded baked potatoes topped with a creamy chicken, bacon and avocado mornay sauce.
Chicken Stuffing Bake – so easy to make from scratch, no stuffing mix required.
Easy Creamy Chicken Pasta Bake
Easy Creamy Chicken Pasta Bake - leftover chicken, smoky bacon and pasta coated in a simple 2 ingredient cheese sauce
- 2 cups leftover shredded chicken about 200g
- 250 g dried macaroni pasta (see notes)
- pinch of fine salt very small pinch!
- 4 rashers smoked bacon roughly chopped
- 2 large garlic cloves crushed
- 1 tsp finely chopped fresh rosemary
- 300 ml pure cream
- 2 tsp butter
- 50 g fresh parmesan cheese grated
- 40 g shredded mozzarella not fresh
Pre heat oven to 180c ff / 355 f
Cook pasta according to packet directions (I only add a very small pinch of salt to the water) minus 1 min, then drain & return to pot, adding 2 tsp of butter and stirring lightly to coat
While pasta is cooking, place bacon in a small non-stick fry pan/skillet and fry for 6-8 mins, then add garlic and rosemary to pan & continue to fry for 1 min then remove pan from heat
Add bacon mixture to cooked pasta & stir lightly to mix, then add cream & shredded parmesan to pasta, mixing to coat, then add chicken & mix again until incorporated
Tip chicken and pasta mixture into an a baking dish, top with shredded mozzarella and bake uncovered for about 20 mins, or until peaks are lightly browned, then serve immediately
**15/07/2018 Correction to amount of cream in recipe - should be 300ml.
The baking dish I use for this recipe is 20cm x 30cm x 5cm (7.5" x 12" x 2")
About the pasta I have chosen, I have made this dish made with ziti (or penne) pasta. I have also made it with shells, and quite frankly they taste the same of course because it's all still pasta.
The reason I only add a very small pinch of salt to the pasta water is because the bacon itself can be salty - and we all know that once you have too much salt it's hard to fix! I found that this was enough salt for me. If you think you would like to add more, I would give it a taste just before it goes into the baking dish then add it then if you would like.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*