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Bacon Chicken Bake

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  • Prep 20 min
  • Total 40 min
  • Servings 12
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Need to get out of your usual pasta dinner rut? Check out this creamy bake made with bacon, veggies and chicken.
Created May 8, 2017
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Ingredients

  • 4 cups uncooked bow-tie (farfalle) pasta (8 oz)
  • 1 1/2 cups frozen sweet peas
  • 6 slices bacon
  • 1 large sweet onion, chopped (1 cup)
  • 1 package (8 oz) sliced fresh baby portabella mushrooms
  • 2 cups shredded deli rotisserie chicken (from 2-lb chicken)
  • 2 jars (15 oz each) Alfredo pasta sauce
  • 1 cup freshly grated Parmesan cheese

Steps

  •  
    1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook pasta as directed on package, adding frozen peas during last 3 minutes of cooking time; drain and return to saucepan.
  •  
    2
    Meanwhile, in 12-inch skillet, cook bacon until crisp; drain on paper towels. Reserve drippings. Crumble bacon; set aside. Cook onion and mushrooms in bacon drippings over medium heat 5 minutes, stirring occasionally, until tender.
  •  
    3
    In large bowl, mix the pasta and peas, mushroom mixture, chicken, Alfredo sauce and 1/2 cup of the cheese until blended. Spread in baking dish. Sprinkle with bacon and remaining 1/2 cup cheese.
  •  
    4
    Bake uncovered 20 minutes or until cheese is melted.

Nutrition Information

325 Calories, 18g Total Fat, 18g Protein, 23g Total Carbs

Nutrition Facts

Serving Size: 12 servings (1 cup)
Calories
325
Total Fat
18g
Saturated Fat
6g
Sodium
733mg
Total Carbs
23g
Protein
18g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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