Cheesy Chicken and Bacon Alfredo Bake Recipe

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Craving a comforting dish that brings together the rich flavors of creamy Alfredo, tender chicken, and crispy bacon? Look no further than this Chicken and Bacon Alfredo Bake recipe. This delightful chicken recipe combines hearty pasta and savory ingredients, perfect for a family dinner or a cozy night in.

In just one hour, you can whip up a delicious meal that will have everyone coming back for seconds. The creamy sauce envelops the chicken and pasta, while the bacon adds a delightful crunch, making this dish a true crowd-pleaser.

The Ultimate Comfort Food: Chicken and Bacon Alfredo Bake

This Chicken and Bacon Alfredo Bake is a rich and creamy casserole that features tender chunks of chicken and crispy bacon tossed in a luscious Alfredo sauce, all baked to golden perfection. The combination of flavors is simply irresistible, and the dish is sure to satisfy even the pickiest eaters.

Ingredients

2 cups cooked pasta (penne or rotini work well)
2 cups cooked chicken, diced
1 cup cooked bacon, crumbled
2 cups Alfredo sauce (store-bought or homemade)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C).
Mix Ingredients: In a large mixing bowl, combine cooked pasta, diced chicken, crumbled bacon, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Stir until well combined.
Transfer to Baking Dish: Pour the mixture into a greased 9×13-inch baking dish. Spread it evenly.
Add Cheese: Sprinkle the shredded mozzarella and grated Parmesan cheese on top of the pasta mixture.
Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly.
Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired and serve warm.