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Cheesy Chicken Bacon Pasta Casserole

A cozy, crowd-pleasing bake that combines tender chicken, crispy bacon, and gooey Italian cheese in a creamy sauce. Perfect for busy weeknights or potlucks.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 strips bacon, cooked and chopped Substitute with turkey bacon or vegetarian bacon for a lighter option.
  • 3 tablespoons Italian parsley, chopped Substitute with 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 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups heavy cream Substitute with half-and-half + 2 tbsp butter for a 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

Method
 

Preparation
  1. Preheat your oven’s broiler on high. Lightly grease a 9x13-inch casserole dish.
  2. Cook and chop the bacon until crisp. Set aside on paper towel to drain.
  3. 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.
  4. In a medium saucepan, gently heat the 2 cups of heavy cream over medium-low heat. Warm it — don’t let it boil hard.
  5. Stir the cornstarch into the 1/4 cup cold water until smooth to make a slurry. Slowly whisk the slurry into the warm cream.
  6. 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.
  7. 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.
  8. Transfer the drained pasta to the prepared casserole dish. Pour the cheese sauce over the pasta and toss to coat evenly.
  9. Scatter the cooked chicken over the sauced pasta. Sprinkle with the remaining Italian cheese and top with chopped bacon.
Cooking
  1. Place the casserole under the broiler for 4–6 minutes, watching closely, until the cheese is melted and golden in spots.
  2. Remove from the oven and let rest 3–5 minutes. Sprinkle with chopped Italian parsley before serving.

Notes

Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently in the oven at 325°F until warmed through. For freezer storage, portion into freezer-safe containers and freeze up to 2 months.