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!
Lucky for you AND me that my cooking skills far outweigh my IT skills!
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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?
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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.
Lee-Ann ♥
Table of Contents
📖 Recipe
Easy Creamy Chicken Pasta Bake
Ingredients
- 200 g leftover shredded chicken
- 250 g dried macaroni pasta (see notes)
- pinch of fine salt
- 4 rashers smoked bacon roughly chopped
- 2 large garlic cloves crushed
- 1 teaspoon finely chopped fresh rosemary
- 300 ml pure cream
- 2 teaspoon salted butter
- 50 g fresh parmesan cheese
- 40 g shredded mozzarella
Instructions
- Pre heat oven to 180c ff / 355 f.
- Cook pasta according to packet directions (plus a pinch of salt to the water) minus 1 min, then drain & return to pot, adding 2 teaspoon of butter and stirring lightly to coat.250 g dried macaroni pastapinch of fine salt2 teaspoon salted butter
- 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.4 rashers smoked bacon2 large garlic cloves1 teaspoon finely chopped fresh rosemary
- 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.300 ml pure cream50 g fresh parmesan cheese200 g leftover shredded chicken
- 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.40 g shredded mozzarella
Notes
- **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 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 and add it then if you would like.
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Found this receipe a few years ago and made it regularly. It was always demolished when cooked. However switched phones and all my bookmarks on the phone were gone - I made it so much I knew it by heart but so glad to have found the receipe again today! It’s delish!
That's great Karen, and the bookmark issue is real!
Made this for my family and they loved it so much they came back for a second bowl 🫶🏼 thank you so much, it was delicious
My pleasure Jaydene!
Hi, can you freeze this creamy pasta bake and use at a later date, thanks
Sure Wendy!
This was so delicious! I followed the recipe except I added white pepper and used a cheddar jack blend on top because I was out of mozzerella. My husband loved it! It's a keeper!
Thanks for letting me know Kitty, glad you both enjoyed it!
This is an excellent way of using up leftover roast chicken from Sunday lunch. It makes a simple yet tasty weekday supper using basic ingredients. I have made it many times. Thank you.
You are so welcome, Bradley Lx