Cheesy Chicken Bacon Pasta Casserole
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I still remember the first time I layered a creamy cheese sauce over fusilli and scattered crispy bacon on top — it felt like the ultimate comfort-food hug. This Cheesy Chicken Bacon Pasta Casserole is a cozy, crowd-pleasing bake that’s perfect for weeknights, potlucks, or any night you want low-fuss, high-flavor food. If you love rich, saucy bakes, you may also enjoy this Cheddar Bacon Ranch Chicken Alfredo for another bacon-forward dinner idea.
Why you’ll love this dish
This casserole combines familiar favorites: tender chicken, salty bacon, gooey Italian cheese, and a silky cream sauce. It’s a one-dish meal that feeds a family with minimal cleanup. It’s great for busy weeknights because most of the work is hands-off (pasta boils, sauce simmers), and it scales easily for guests. Kids and adults both tend to approve — the textures are comforting and the flavors straightforward.
“The cheese sauce is ridiculously smooth and the crispy bacon on top is the perfect contrast — it disappears fast whenever I make it.”
You can also lean on pantry staples and leftover chicken, which makes this economical. For a different take on creamy chicken pastas, try this variation I referenced earlier: a cheddar-bacon Alfredo twist.
Step-by-step overview
- Heat cream and thicken it with a cornstarch slurry to make a velvety sauce.
- Melt Italian cheese into the sauce and season with garlic and onion powders.
- Boil fusilli until just al dente and drain.
- Toss pasta with the cheese sauce in a casserole dish, then top with cooked chicken, remaining cheese, and chopped bacon.
- Broil briefly to brown and melt the topping, then finish with fresh parsley.
This quick outline gives you the cooking flow before you start. Prep the bacon and chicken first so assembly moves quickly.
What you’ll need
- 6 strips bacon, cooked and chopped (sub: turkey bacon or vegetarian bacon for a lighter option)
- 3 tablespoons Italian parsley, chopped (sub: flat-leaf parsley or a sprinkle of chives)
- 1 cup cooked chicken, shredded or chopped (leftover rotisserie chicken works great)
- 1 lb fusilli pasta (penne or rigatoni will also hold the sauce well)
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups heavy cream (sub: half-and-half + 2 tbsp butter for lighter texture; sauce will be thinner)
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 bag Italian cheese blend (divide into half for sauce and half for topping)
- Salt and freshly ground black pepper to taste
Notes: If you need a gluten-free version, choose GF pasta and use a gluten-free cornstarch. For a lower-fat option, whole milk plus a tablespoon of cream cheese can help mimic richness.
Step-by-step instructions
- Preheat your oven’s broiler on high. Lightly grease a 9×13-inch casserole dish.
- Cook and chop the bacon until crisp. Set aside on paper towel to drain.
- Bring a large pot of salted water to a boil and cook the fusilli according to package directions until just al dente. Drain and set aside.
- In a medium saucepan, gently heat the 2 cups of heavy cream over medium-low heat. Warm it — don’t let it boil hard.
- Stir the cornstarch into the 1/4 cup cold water until smooth to make a slurry. Slowly whisk the slurry into the warm cream.
- Increase heat slightly and bring the cream to a low boil, whisking constantly until the sauce thickens (about 1–2 minutes). Remove from heat briefly.
- Stir in half the bag of Italian cheese until melted and smooth. Season with garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning.
- Transfer the drained pasta to the prepared casserole dish. Pour the cheese sauce over the pasta and toss to coat evenly.
- Scatter the cooked chicken over the sauced pasta. Sprinkle with the remaining Italian cheese and top with chopped bacon.
- Place the casserole under the broiler for 4–6 minutes, watching closely, until the cheese is melted and golden in spots.
- Remove from the oven and let rest 3–5 minutes. Sprinkle with chopped Italian parsley before serving.
Safety tip: Broilers vary wildly — stay by the oven while broiling to avoid burning the top.
Best ways to enjoy it
Serve generous scoops straight from the casserole dish for a family-style meal. Pair with something crisp to cut the richness:
- A simple arugula or mixed-green salad with lemon vinaigrette.
- Steamed green beans or roasted broccoli tossed with lemon zest.
- Crusty garlic bread or a warm baguette to mop up sauce.
For another garlic-butter comfort pairing, you might like this Cheesy Alfredo Garlic-Butter Chicken with Penne if you want a more garlicky side idea.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Reheat gently in the oven at 325°F (160°C) until warmed through, or microwave in 1-minute bursts, stirring in between.
- Freeze: Portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating tip: Add a splash of milk or cream when reheating to revive the sauce and prevent it from separating. Reheat covered to retain moisture.
Food safety: Cool the casserole to room temperature within 2 hours and refrigerate promptly to avoid bacterial growth.
Helpful cooking tips
- Don’t overboil the pasta; it will finish cooking slightly in the hot sauce and under the broiler. Aim for just al dente.
- For a silkier sauce, sprinkle the cheese into the warm cream off the heat to prevent graininess from overheating.
- If your sauce splits or becomes grainy, whisk in a tablespoon of cold butter off the heat to bring it back together.
- Crisp bacon on a sheet pan in the oven for even cooking and easy cleanup.
- Taste and adjust salt after adding cheese — it can be salty, so season cautiously.
Creative twists
- Veggie-forward: Add sautéed mushrooms, spinach, or roasted red peppers into the pasta before baking.
- Spicy: Stir in 1/4–1/2 tsp red pepper flakes or a diced jalapeño for heat.
- Extra herbaceous: Mix 1–2 teaspoons of fresh thyme or oregano into the sauce.
- Lighter: Use grilled chicken breast, turkey bacon, and half-and-half instead of heavy cream.
- Global spin: Stir in a tablespoon of pesto or sun-dried tomato paste for a flavor lift.
FAQ
How long does this casserole take from start to finish?
Plan on about 30–40 minutes total if your chicken and bacon are already cooked. If you cook them fresh, allow another 10–15 minutes.
Can I make this ahead and bake later?
Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. When ready, bake under the broiler or in a 350°F oven until heated through and the cheese is bubbly. If chilled, it may take 10–15 minutes longer to heat.
Can I use grated Parmesan instead of the Italian blend?
You can, but Parmesan alone is saltier and drier. If using Parmesan, combine it with a softer melting cheese (like mozzarella) for creaminess, and reduce added salt.
Will the cream sauce thicken as it cools?
Yes. The cornstarch will continue to set as the sauce cools. If it becomes too thick when reheating, whisk in a splash of milk or cream to loosen it.
Conclusion
If you want inspiration for similar comforting pasta bakes, check out this flavorful Chicken and Bacon Pasta Bake – Savory With Soul for another take. For a tried-and-true recipe collection, this Cheesy Chicken and Bacon Pasta Bake Recipe – Allrecipes offers helpful variations and user reviews. And if you’re hunting for a beautifully photographed version with tips, see Cheesy Pasta Bake With Chicken And Bacon – Kitchen Sanctuary.
Enjoy the bake — it’s forgiving, crowd-pleasing, and perfect for nights when you want something warm, cheesy, and effortless.
Cheesy Chicken Bacon Pasta Casserole
Ingredients
Method
- Preheat your oven’s broiler on high. Lightly grease a 9x13-inch casserole dish.
- Cook and chop the bacon until crisp. Set aside on paper towel to drain.
- Bring a large pot of salted water to a boil and cook the fusilli according to package directions until just al dente. Drain and set aside.
- In a medium saucepan, gently heat the 2 cups of heavy cream over medium-low heat. Warm it — don’t let it boil hard.
- Stir the cornstarch into the 1/4 cup cold water until smooth to make a slurry. Slowly whisk the slurry into the warm cream.
- Increase heat slightly and bring the cream to a low boil, whisking constantly until the sauce thickens (about 1–2 minutes). Remove from heat briefly.
- Stir in half the bag of Italian cheese until melted and smooth. Season with garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning.
- Transfer the drained pasta to the prepared casserole dish. Pour the cheese sauce over the pasta and toss to coat evenly.
- Scatter the cooked chicken over the sauced pasta. Sprinkle with the remaining Italian cheese and top with chopped bacon.
- Place the casserole under the broiler for 4–6 minutes, watching closely, until the cheese is melted and golden in spots.
- Remove from the oven and let rest 3–5 minutes. Sprinkle with chopped Italian parsley before serving.
