Creamy Chicken and Bacon Pasta Bake

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.

2. 2

   Cook the penne pasta according to package directions until just al dente. Drain and set aside.

3. 3

   Cut the chicken breast into bite-sized pieces and season with salt and pepper.

4. 4

   In a large skillet, cook the bacon until crispy. Remove and crumble, setting aside. Reserve 2 tablespoons of bacon fat in the pan.

5. 5

   In the same skillet with bacon fat, cook the chicken pieces over medium-high heat until golden and cooked through, about 6-7 minutes. Remove and set aside.

6. 6

   In the same skillet, melt the butter. Add the diced onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute.

7. 7

   Sprinkle the flour over the onions and stir constantly for 1 minute to create a roux.

8. 8

   Gradually whisk in the chicken broth and heavy cream, stirring constantly to prevent lumps. Add Italian herbs and simmer until the sauce thickens, about 3-4 minutes.

9. 9

   Remove from heat and stir in half of the mozzarella and half of the parmesan cheese until melted. Season with salt and pepper to taste.

10. 10

    In a large bowl, combine the cooked pasta, chicken, half of the crumbled bacon, and the cream sauce. Mix well.

11. 11

    Transfer the mixture to the prepared baking dish. Top with the remaining mozzarella and parmesan cheese, then sprinkle with the remaining bacon.

12. 12

    Bake for 25-30 minutes until bubbly and the top is golden brown.

13. 13

    Let rest for 5 minutes before serving.