Crazy Good Casserole: Cheesy Chicken and Bacon Pasta Bake

This Cheesy Chicken and Bacon Pasta Bake is pure comfort food magic that transforms simple ingredients into an irresistibly creamy, bubbling masterpiece. Imagine tender pasta shells coated in a rich, velvety cheese sauce, studded with juicy chicken pieces and crispy bacon bits, all baked to golden perfection with a gloriously melted cheese topping. This is the kind of casserole that brings the whole family running to the dinner table and leaves everyone asking for seconds.

What makes this recipe truly “crazy good” is how it combines multiple comfort food favorites into one incredible dish. The savory bacon adds a smoky depth, the chicken provides hearty protein, and the multi-cheese sauce creates that addictive creaminess we all crave. Whether you’re feeding a hungry crowd, meal prepping for the week, or bringing something to a potluck, this pasta bake delivers big on flavor with minimal effort.

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Recipe Quick Facts

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8-10
Difficulty Level: Medium
Cuisine Type: American
Course: Dinner/Main Dish
Dietary Labels: Contains Dairy, Contains Gluten

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Why You’ll Love This Recipe

• Triple cheese goodness with mozzarella, cheddar, and Parmesan creates ultimate creaminess
• Bacon and chicken combination provides satisfying protein and smoky flavor in every bite
• Perfect make-ahead meal—assemble hours or a day before and bake when ready
• Feeds a crowd affordably and reheats beautifully for easy leftovers throughout the week​

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Ingredients

For the Pasta Base

• 16 oz (1 pound) dried pasta (penne, rigatoni, or shells work best)
• 1 tablespoon olive oil
• 8-10 slices thick-cut bacon, chopped
• 1½ lbs boneless skinless chicken breasts, cut into bite-sized pieces
• 1 medium onion, diced
• 3 cloves garlic, minced
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning

For the Creamy Cheese Sauce

• ⅓ cup unsalted butter
• ⅓ cup all-purpose flour
• 2 cups whole milk
• 1¼ cups half-and-half or heavy cream
• 2 cups shredded mozzarella cheese, divided
• 1 cup shredded sharp cheddar cheese, divided
• ½ cup freshly grated Parmesan cheese
• ½ teaspoon garlic powder
• ¼ teaspoon paprika

Optional Add-Ins

• 1½ cups fresh broccoli florets (blanched)
• 1 red bell pepper, diced
• ¼ cup chopped green onions for garnish
• Fresh parsley, chopped

Ingredient Quality Tips: Use thick-cut bacon for better texture and flavor—thin bacon can become too crispy and lose its chewiness. Freshly shredded cheese melts smoother than pre-shredded varieties which contain anti-caking agents. Cook pasta 1-2 minutes less than package directions since it continues cooking in the oven.

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Equipment Needed

Essential Tools

• Large pot for boiling pasta
• Large oven-safe skillet or Dutch oven (or separate skillet + 9×13-inch baking dish)
• Whisk
• Wooden spoon or spatula
• Colander
• Measuring cups and spoons
• Cutting board and knife

Optional Tools

• Meat thermometer (to check chicken doneness at 165°F)
• Box grater for fresh cheese
• Slotted spoon

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Step-by-Step Instructions

1. Prepare and cook pasta: Preheat oven to 350°F (175°C). Bring a large pot of salted water to boil and cook pasta until al dente, about 1-2 minutes less than package directions. Drain well and set aside, reserving ½ cup pasta water.
2. Cook the bacon: In a large oven-safe skillet over medium heat, cook chopped bacon until crispy, about 6-8 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving 2 tablespoons of bacon grease in the pan.
3. Cook the chicken: Add chicken pieces to the bacon grease and season with salt, pepper, and Italian seasoning. Cook for 6-7 minutes, stirring occasionally, until chicken is golden and cooked through (internal temperature 165°F). Remove chicken and set aside with bacon.
4. Sauté aromatics: In the same skillet, add diced onion and cook for 4-5 minutes until softened. Add minced garlic and cook for 1 minute more, stirring constantly to prevent burning.​
5. Make the cheese sauce: Add butter to the skillet and let it melt. Sprinkle flour over the butter and whisk continuously for 2-3 minutes to create a roux. Gradually pour in milk and half-and-half while whisking constantly to prevent lumps. Cook for 5-8 minutes, whisking frequently, until sauce thickens enough to coat the back of a spoon.​
6. Add cheese: Remove from heat and stir in 1½ cups mozzarella, ½ cup cheddar, all the Parmesan, garlic powder, and paprika. Stir until cheese is completely melted and sauce is smooth.
7. Combine everything: Add cooked pasta, chicken, and half the bacon to the cheese sauce. Toss gently until everything is evenly coated. If mixture seems too thick, add reserved pasta water 2 tablespoons at a time.
8. Top and bake: If using an oven-safe skillet, top with remaining mozzarella, cheddar, and bacon. If not, transfer mixture to a greased 9×13-inch baking dish first, then top with cheese and bacon. Bake for 15-20 minutes until cheese is melted and bubbly. Optional: Broil on high for 1-2 minutes for golden, crispy top.
9. Rest and serve: Let casserole rest for 5 minutes before serving to allow sauce to thicken. Garnish with fresh parsley or green onions if desired.​

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Pro Tips for Success

• Don’t overcook the pasta—it should be very al dente since it continues cooking in the oven, preventing mushy texture
• Cook bacon until crispy but not burnt for the best texture contrast in the finished dish​
• Make the roux slowly and whisk constantly to prevent lumps in your cheese sauce—patience creates silky smoothness​
• Use freshly grated cheese rather than pre-shredded for a creamier, smoother sauce that melts perfectly​
• Let the casserole rest after baking—this allows the sauce to set slightly and makes serving much easier​

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Substitutions & Variations

• Ranch lover’s version: Add 1 packet ranch seasoning mix to the chicken and use ranch dressing mixed into the sauce for tangy flavor
• Veggie-packed: Add blanched broccoli, diced bell peppers, mushrooms, or spinach for extra nutrition
• Lighter option: Use light cream cheese thinned with chicken broth instead of heavy cream, and turkey bacon instead of pork bacon
• Spicy kick: Add ½ teaspoon red pepper flakes or diced jalapeños to the sauce
• Alfredo shortcut: Replace homemade cheese sauce with 2 jars (28 oz total) of quality Alfredo sauce for faster prep​
• Pasta variety: Try rotini, cavatappi, bowtie, or ziti—any short pasta that holds sauce well works beautifully

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Storage & Make-Ahead Tips

• Refrigerator: Store covered in an airtight container or wrapped tightly with foil for up to 4 days​
• Freezer: Assemble completely but don’t bake, cover tightly with plastic wrap and foil, and freeze up to 3 months. Thaw overnight in refrigerator before baking. Add 10-15 minutes to baking time if baking from cold.​
• Reheat: Microwave individual portions for 2-3 minutes, or reheat in 350°F oven covered with foil for 20-25 minutes until warmed through
• Make Ahead: Assemble the entire casserole up to 24 hours in advance, cover, and refrigerate. Let sit at room temperature for 20 minutes before baking, then bake as directed.

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Serving Suggestions

• Serve alongside a crisp green salad with Italian vinaigrette to balance the richness
• Pair with garlic bread or warm buttery dinner rolls for soaking up the creamy sauce​
• Add steamed or roasted green beans, asparagus, or Brussels sprouts as a vegetable side
• Complement with Caesar salad and garlic knots for an Italian-inspired feast
• Serve with a light white wine like Pinot Grigio or Chardonnay, or iced tea for family dinners

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Nutrition Information (Per Serving)

Calories: 520 | Protein: 35 g | Carbohydrates: 42 g | Fat: 24 g | Fiber: 2 g | Sugar: 4 g | Sodium: 680 mg

Nutrition values are approximate and based on 10 servings

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FAQ

1. Can I make this ahead?
Yes! Assemble the entire casserole up to 24 hours before baking, cover tightly, and refrigerate. Bring to room temperature for 20 minutes before baking for even heating.

2. Can I use rotisserie chicken?
Absolutely! Using 3-4 cups of shredded rotisserie chicken is a fantastic time-saver. Just add it when you combine everything together, skipping the chicken cooking step.

3. What can I substitute for half-and-half?
You can use all whole milk for a lighter sauce, or all heavy cream for extra richness. For a healthier option, mix equal parts milk and Greek yogurt or sour cream.

4. How do I know when it’s done?
The casserole is done when it’s bubbling around the edges, the cheese on top is melted and lightly golden, and the internal temperature reaches 165°F.​

5. Can I freeze leftovers?
Yes, freeze cooled leftovers in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven or microwave.​

6. Why is my sauce too thick/thin?
If too thick, add reserved pasta water or milk 2 tablespoons at a time. If too thin, simmer the sauce longer before adding cheese, or add an extra tablespoon of flour to the roux.​

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Recipe Notes

Cheesy chicken and bacon pasta bake belongs to the beloved category of American casserole cuisine that gained immense popularity in the 1950s and continues to be a weeknight dinner staple today. These one-dish wonders were designed for convenience—busy families could prepare them ahead, pop them in the oven, and have dinner ready with minimal cleanup. The combination of pasta, protein, and cheese sauce creates the ultimate comfort food that appeals to both children and adults. Modern versions often incorporate ranch seasoning, reflecting America’s love affair with ranch dressing that began in the 1980s. This particular recipe’s popularity on food blogs and social media has earned it various names including “Crack Chicken Pasta” and “Million Dollar Chicken Casserole,” testifying to its addictive, crowd-pleasing nature.