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creamy yellow pasta and bacon pieces in a white baking dish

Easy Creamy Chicken Pasta Bake

Easy Creamy Chicken Pasta Bake - leftover chicken, smoky bacon and pasta coated in a simple 2 ingredient cheese sauce

Course Main Course, Main
Cuisine Modern Australian, Australian
Keyword easy creamy chicken pasta bake
Total Time 40 minutes
Servings 4
Calories Per Serve 687 kcal
Author Lee-Ann Grace | Chef Not Required

Ingredients

  • 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

Instructions

  1. Pre heat oven to 180c ff / 355 f

  2. 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

  3. 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. 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

  5. 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 

Recipe 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 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*