Cheesy Pasta Bake With Chicken And Bacon – a family favourite (and it makes great leftovers too!). 
Not a lot can beat a lovely cheesy pasta bake served up with a big side of salad (obviously that makes it healthy…….)
Cheesy Pasta Bake With Chicken And Bacon is one of those dinners that the kids can polish off in no time – regardless of how many veggies I sneak in there. Peppers, onions, tomatoes, spinach – it all gets thrown in.
Sometimes I’ll add courgette or kale. If I’m being extra sneaky I might add some finely chopped mushroom too (I’m the only mushroom lover in our house – but they all eat mushrooms if they can’t identify them hee hee hee!).
I like it cold for lunch the next day too – although you can heat it up in the microwave with a tablespoon of water – to stop it drying out.
I sometimes wonder if I could eat pasta every day of the week and not get bored of it.
Let’s see…
Monday: I’ll kick-off with the chicken and bacon pasta bake.
Tuesday: Cajun Chicken Pasta
Wednesday: One Pan Lasagne Soup
Thursday: One Pot Garlic Chicken Pasta
Friday: Crispy Fried Ravioli with Spicy Tomato Dip
Saturday: Pan Fried Salmon with Creamy Lemon Spaghetti
Sunday: One Pan Spaghetti and Meatballs
Oh yeah, that was easy – I didn’t even start on the pulled pork ragu or the or the penne arrabiata!!
Do you have a favourite pasta dish? I’d love some new ideas for my pasta addiction 🙂
I first made this recipe for DIYs.com
Equipment:
In order to make this super tasty Cheesy Pasta Bake with Chicken and Bacon you will need:
- A good Kitchen knife.
- Chopping Board.
- Measuring Jug
- Measuring Spoons
- Large Pan. For boiling the Pasta
- Colander
- Baking Dish. We use this glass Pirex one but you can use another oven proof dish that will hold the pasta bake ingredients.
- Grater. (If you choose to grate your own cheese)
- Fying Pan/Skillet
- Wooden or Silicon Coated Spoons. We have just bought these and love them.
The Cheesy Pasta Bake with Chicken and Bacon Recipe:
- 400 g dried pasta shapes (I used rigatoni)
- 1 tbsp vegetable oil
- 3 large chicken breasts cut into bitesize chunks
- 1 large onion peeled and chopped
- 1 red bell pepper de-seeded and chopped
- 1 yellow bell pepper de-seeded and chopped
- pinch of salt and pepper
- 2 cloves garlic peeled and minced
- 1 tbsp tomato puree
- ½ tsp dried oregano
- ½ tsp dried thyme
- 800 g tinned chopped tomatoes
- 120 ml double (heavy) cream
- 100 g fresh baby spinach
- 6 rashers cooked bacon chopped
- 100 g strong cheddar cheese grated
- 100 g mozzarella grated
- Small bunch parsley roughly torn
- Preheat the oven to 190c/375f. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
- Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the chicken, and cook until just sealed - about 5 minutes. Add the onion and cook for a further 3-4 minutes until the onion is softened. Add the chopped peppers, salt, pepper, garlic, tomato puree, oregano and thyme. Stir and cook for 2-3 minutes.
- Stir in the tinned tomatoes and cream, bring to a gentle bubble, then add the pasta, spinach and cooked bacon. Stir everything together, then transfer to a large baking dish.
- Top with the cheddar and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.
- Take out of the oven and top with parsley before serving.
Nutrition info is for one serving of this recipe.
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Ed says
Thanks for the recipe, Nicky. This worked perfectly for family descending on me when I didn’t have much time to prepare. The quantities give generous portions, but that was just what was needed. I liked your very clear ingredients list, method and nutritional analysis. I used ricotta instead of cream, because I already had some in the fridge. I gave it 15 minutes longer in the oven too – paranoid about under-cooking my chicken! I served it with a salad of blanched green beans with capers and lemon; and with garlic bread, of course! That all went together very nicely.
Kathryn Clayton says
I used gluten free pasta for everyone in this dish, and everyone enjoyed it. ( I usually make 2 – one small gluten free for myself and one normal for everyone else). Love it when I can get away without making separate meals.
Liz says
As I only tend to cook for two, can you freeze this receipe? If so, for how long?
Nicky Corbishley says
Hi Liz, yes, it should freeze ok, although it will be a little dryer on reheating, as the pasta will have absorbed more of the liquid. Cover and freeze (I wouldn’t freeze for more than a month), then defrost before reheat.
Cover and reheat at around 175C/350F for about 20-25 minutes, until piping hot throughout.
Molly Moore says
This is a perfect meal for after holiday visitors to help clean out the fridge. My kiddos LOVED it (8, 6 and 1) and so did the biggest kid of all – my husband! Thank you!
Pearl Porter says
Can’t wait to make this! If it’s as good as your sticky pork belly recipe then my family is Gona go crazy over it! Your pork belly recipe is a fave of ours so really looking forward to trying another recipe of yours 🙂 making this next week x
John Davie says
Could i make this in morning to heat up at night?
Nicky Corbishley says
Hi John, Yes, so long as you made it, let it cool, then cover and refrigerate. I would probably sprinkle the cheese on just before putting in the oven, and maybe add a bit more liquid when cooking the dish, as it will be a little drier if not eaten straightaway. Hope you enjoy it 🙂
John Davie says
Made it sunday. Was excellent..thought it was even better when reheated next day for lunch ????
Mindy says
Thanks for the recipes! I definitely could eat past everyday if my husband would let us! ( Eat it for lunch too if I can’t make it for dinner????)
Mindy says
Pasta” of course sorry????
Becky says
I have a question about a frequent ingredient…tomato purée. Is this the same as our tomato paste (in the states)? I did find a can of tomato purée here, which I had never heard of, but it was a 32 ounce tin! 🙂 For 1 Tbsp?? We also have tomato sauce which comes in small cans, and is thinner than tomato paste.
Nicky Corbishley says
Hi Becky, Yes, our tomato puree in the UK is a thick paste, so substituting it with your tomato paste will be fine.
Betty says
Here in Greece, what is called Passata is what I consider tomato puree. Our tomato paste is extremely thick, and would need to be diluted considerably. In this recipe, I would imagine that the canned (or tinned if you prefer) tomatoes and cream would be enough to dilute the tomato paste. I too could eat pasta every day of the week. A favorite dish in Greece is pastitsio, which is layered pasta, ground meat sauce, bechamel, and LOTS of cheese. Yum! but quite time-consuming to make.
Jackie says
I’m guessing a rasher is a strip of bacon?
Nicky Corbishley says
Hi Jackie – yes that right. Must be a UK thing to call it a rasher 🙂
Charlotte Oates says
I could happily eat pasta every day too! my youngest can be a bit fussy about veg but will always eat up a bowl of pasta so something like this would be perfect for him.
Nicky Corbishley says
Yes, mine seem to be getting a little more fussy – I always seem to be telling them to eat their veg!! Pasta always works a treat 🙂